For this recipe, it’s ideal to soak the cashews first because it makes the sauce smoother. If you just blend raw or roasted cashews, you end up with a very grainy sauce.

Ingredients:
3/4 cup cashews, soaked for at least six hours
1 tsp lemon juice
3/4-1 cup boiling pasta water
1 cup unsweetened almond milk (you can also use soy milk or coconut milk)
1 heaping spoonful of fresh minced garlic
1 tablespoon olive oil
1 heaping tablespoon marmite (more if you want to increase the flavor)
salt to taste
1 package spaghetti, prepared according to the package instructions. It’s actually better to use linguine or a shell pasta, but I didn’t have that available. The shape affects the texture, surprisingly, at least for me.

Instructions:

1. Start by boiling the water for the pasta. Don’t throw away any pasta water since you’ll be using it in…