Today's special; a warming cacio e pepe recipe. It's easy to whip up when you want something delicious and it's also vegan! Ingredients (serves 4): 320g Barilla Spaghetti Gluten Free 120g cashews (soaked at least 30 minutes) 40g tofu soft 5g nutritional yeast 15gr tahin 20gr margarine 1L water 3g ground black pepper salt to taste Method: 1. Bring a pot of salted water to a boil and cook the spaghetti until al dente, reserving some pasta water. 2. In a small pan toast the ground black pepper. Add two ladles of cooking water and turn off the heat. In a pan bring the water to boil and boil the cashew for 20 minutes. 3. Put the drained cashews, tofu, nutritional yeast, tahini and a ladle of cooking water in a blender. Blend until smooth. 4. On low heat, mix the cashews nuts cream with the black pepper sauce, add the margarine and toss well. 5. Drain the pasta and pour into the sauce previously prepared. Toss well and serve hot. Discover more of our open recipes at the link our bio. ...