• Cook the Pasta: Boil the pasta until it’s al dente, according to package instructions.
• Prepare the Spinach: Steam the spinach for about 1 minute or add it to the boiling pasta water for 30 seconds before draining.
• Drain and Combine: Drain the pasta and spinach, setting aside ⅓ cup of the boiling water.
• Mix the Ricotta Sauce: In a separate bowl, combine the dairy-free ricotta, cracked pepper, lemon zest, lemon juice, olive oil, and garlic (if using).
• Assemble the Dish: Add the ricotta mixture to the pasta and spinach, stirring gently. Add the reserved pasta water gradually to achieve the desired sauce consistency.
• Finish with Parmesan: Sprinkle the vegan parmesan on top, reserving some for garnish.
• Serve: Garnish with extra parmesan, cracked pepper, and lemon wedges.

Vegan Ricotta

• Soak the Cashews: Soak ½ cup of raw cashews overnight or in boiling water for 15 minutes.
• Blend: In a food processor, blend the cashews, 100 grams of medium-firm tofu, 2 tablespoon of nutritional yeast, 4 tablespoon of soy or other plant milk, 1 tablespoon of apple cider vinegar, and ½ teaspoon salt until smooth but slightly chunky.

Vegan Parmesan

• Blend: In a small blender, combine ½ cup raw cashews, 2 tablespoon nutritional yeast, ¼ teaspoon garlic powder, and 1 teaspoon salt. Blend until a coarse, crumbly texture forms.