Serves 1

  • 35g unsalted roasted cashew nuts
  • 140ml boiling water
  • 20g nutritional yeast
  • 40g pecorino, parmesan or hard cheese
  • 65g medium egg noodles
  • 1 tsp coarse black pepper


Put the cashew nuts into a small bowl, pour over the boiling water then cover and leave to stand for 10 minutes.

Tip the cashews and their soaking water into a liquidiser. Add the nutritional yeast and most of the pecorino, reserving a pinch for garnish, then blend until smooth.

Bring a pan of water to the boil, add the noodles and cook for 4 minutes. Drain, reserving a little of the cooking water. Return the noodles to the pan, pour over the sauce and add the black pepper. Stir for a minute over a medium heat until glossy, adding a little of the reserved water if needed. Tip out onto a plate and serve topped with the reserved pecorino.

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