VEGAN CACIO E PEPE MAC ’N CHEESE

Soak cashews either overnight or 'flash-soak' them in water you've boiled for at least 1 hour. Cook your pasta according to package directions; drain but do not rinse. To make the Vegan Parmesan/Breadcrumbs, combine 1/4 cup raw cashews, 3 tbsp nutritional yeast, 1/2 tsp garlic powder, and kosher salt to taste in your blender. Blend just until a fine powder is achieved, being careful not to overblend, which would make it thick and sticky. Set the parmesan aside.

For the Vegan Cacio e Pepe Mac Sauce, add your soaked cashews, 1/4 cup nutritional yeast, juice of one lemon, 1 tbsp olive oil, 3 garlic cloves, salt, pepper, 1/4 tsp turmeric, and 1/4 tsp cumin to a blender. Blend to incorporate the ingredients slightly. Now, add 1/2 cup unsweetened almond milk and blend until the sauce is completely smooth. Season to taste with additional salt and pepper. If desired, add 1/4 tsp paprika for a kick.

Add the sauce to your cooked pasta and mix until well incorporated. Top with the prepared parmesan, mixing it into the pasta. Reserve some parmesan for topping before serving. Serve with freshly ground black pepper and additional parmesan.