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:

1. 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.
2. Bring a pot of salted water to a boil, then add the Slendier Black Soybean Spaghetti and
   cook for 3 minutes.
3. 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.
4. 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.
5. Top with vegan parmesan and serve straight away.