Creamy Cacio e Pepe

• 1 box gluten free bucatini noodles (or noodles of your choice)
• 1 ½ cup raw soaked cashews
• ½ cup nutritional yeast
• 2 tsp whole peppercorns
• 2 tsp white or yellow miso
• Juice from 1 lemon
• 1 cup plain non-dairy unsweetened milk
• ½ tsp sea salt
  

• ½ cup raw cashews (not soaked)
• 2 tbsp nutritional yeast
• ½ tsp sea salt
• ¼ tsp garlic powder
  

‍

Serve with additional garnishes like basil or parsley! Vegan meat alternative like plant based chicken would also be a great addition!

1. Start by preparing your pasta according to package directions.
2. While your pasta cooks, prepare your sauce by combining your raw soaked cashews, nutritional yeast, whole peppercorns, miso, lemon juice, non-dairy milk and sea salt in a high speed blender. Blend until smooth and creamy.
3. Taste and adjust seasoning as needed, adding more peppercorns if you want more spice, more lemon for acid or more soaked cashews if you want it more thick and creamy.
4. Next, prepare your vegan parmesan. Add your raw cashews, nutritional yeast, sea salt and garlic powder to a food processor. Process until finely ground.
5. Once pasta is done, turn heat down to low, drain from pot and add pasta back into the pot to keep warm. Add your sauce and stir until pasta is fully coated. Keep it in the pot for a few minutes to let the sauce warm, adding more non-dairy milk if the sauce gets too thick.
6. Serve warm and top with a generous amount of your vegan parmesan! Enjoy!