Cacio e Pepe
Total time: 25 minutes
Serve: 2
Ingredients:
- ½ cup raw cashews
- ¼ cup nutritional yeast
- ½ teaspoon salt, or to taste
- ½ teaspoon lemon juice
- 1 cup water
- 1 packet Slendier Black Soybean Spaghetti
- ½ teaspoon freshly cracked black pepper (don’t use pre-ground)
- Vegan parmesan cheese (optional)
Instructions:
- To a small high-speed blender, add in the cashews, nutritional yeast, salt, lemon juice,
and water, and process until you get a smooth and creamy sauce. - Bring a pot of salted water to a boil, then add the Slendier Black Soybean Spaghetti and
cook for 3 minutes. - In the meantime, to a pan on medium-high heat, add the freshly ground pepper and fry
for a couple of minutes until it releases an aroma. - Add the pasta, straight from the pasta water and the cashew sauce. Cook until the sauce
thickens. This should take about 1 minute. Adjust seasoning to taste. - Top with vegan parmesan and serve straight away.