If you are making Pale, Amber, IPAs, like another poster said, one dried yeast strain should suffice, although my fav for this is US-05, not Notty.
If the alternative liquid is WLP001/1056, then US-05 will be almost identical (Chico yeast derived). If, however, you want some subtle difference for a Pale Ale/IPA, try WLP051/1272 (Northern Cal ale yeast), WLP008 (East coast Ale yeast), WLP090 San Diego Super Yeast, WLP041/1332 (Northwest Ale yeast), 1450(Denny's Favorite 50).
That's just US Ale yeasts. Other yeasts can yield drastic differences. Like another poster said, you'll not even get close to a Belgium yeast in dry.
This all said, I use US-05 and sometimes Notty for most beers I make, which are exclusively Pale Ales, IPAs, and IIPAs. However, after playing around alot with malt varieties, mashing temps, hops, water chemistry, ferment temperatures, carbonation, etc., I find I'm back to liquid yeasts a bit more to perfect some recipes. There are a lot of yeasts that don't have a dry yeast equivalent, and I need those to get a certain something from the hops and/or malt.
If you are relatively new to brewing, doing only Ales, and/or working on your techniques, I'd say stick with dry yeast for a while. Too many beginners think liquid yeast, like 1056 instead of Notty will make their beers better when there are at least a dozen other improvements that will have a real impact on quality. In fact, underpitched liquid yeast can often have a negative impact compared to a dry equivalent.
Rich