[Cashew] Cacio E Pepe

Cacio e Pepe (aka Cheese & Pepper) is one of my all-time favorites. But cheese being a big no no, I had to come up with my own equally delicious version that I think perfectly mimics the traditional Italian meal. You can pour this sauce over any noodle you like, including Kelp for a lower calorie version or spaghetti squash for a veggie boosted version. 

INGREDIENTS:

• 1/2 of 1 yellow onion

• 1 cup of raw unsalted cashews

• 3 cloves of garlic

• 1 Tbs nutritional yeast

• 2 Tbs lemon juice

• 1/4 - 1/2 cup of water (depending on preferred consistency)

• 1 Tbs of fresh cracked pepper

• 1 1/2 tsp of salt

• Handful chopped fresh parsley (to top)

DIRECTIONS:

1. Soak cashews in boiled water for an hour or two

2.  Drain and add all ingredients to a food processor, reserving some of the water in case you prefer a thicker consistency. 

3. Blend all ingredients until it turns into a puree. 

4. Sauce can be used immediately or stored in fridge or freezer. If using right away, warm up slightly and toss with pasta. Top with more cracked pepper and fresh parsley.