Creamy Vegan Cacio e Pepe

1.Bring a large pot of salted water to a boil. Add the noodles and cook according to package instructions until al dente. Reserve 1 cup of pasta cooking water and then drain the noodles.

2.While the pasta cooks, drain the soaked cashews and place them in a high-speed blender.

3.Add the plant-based milk, nutritional yeast, olive oil, salt, turmeric powder (if using), and half of the freshly ground black pepper to the blender with the cashews.

4.Blend on high until the mixture is completely smooth and creamy, about 1-2 minutes. If the sauce is too thick, add a little water or plant-based milk to reach a creamy but pourable consistency.

5.Return the drained pasta to the pot over low heat. Pour the creamy sauce over the noodles and toss to coat evenly.

6.Add reserved pasta water a little at a time to loosen the sauce and help it cling to the noodles. Stir continuously until the sauce is glossy and well combined, about 2-3 minutes.

7.Sprinkle the remaining freshly ground black pepper over the pasta and toss once more to distribute the pepper evenly.

8.Taste and adjust seasoning with additional salt or pepper if needed.

9.Serve immediately, garnished with a light drizzle of olive oil and an optional sprinkle of extra nutritional yeast for a cheesy flavor.