Vegan Cheese and Pepper Pasta

1/3 C nutritional yeast

1/4 C cashew butter

2 T white miso paste

1 T black peppercorns

1 lb spaghetti

1/4 C extra-virgin olive oil

Pinch of red pepper flakes

Boil the pasta in plenty of water. Meanwhile, stir the nutritional yeast, cashew butter, and miso together in a small bowl.

Save 2 C of the pasta water and drain the rest. Heat the olive oil in a large pot and toast the peppercorns until they become fragrant. Stir in the nutritional yeast mixture, then mix in the reserved pasta water, whisking until it’s smooth. Add the pasta and red pepper flakes and gently toss.

Serve sprinkled with additional cracked pepper, red pepper flakes, and nutritional yeast.