Vegan Cacio e Pepe Recipe | olivemagazine

Ingredients

• 120g '00' flour
• 270g strong white bread flour plus extra for coating
• 2 tbsp olive oil
• 1½ tsp fine sea salt
• CREAMY WILD MUSHROOM SAUCE
• 80g raw cashew nuts soaked in just-boiled water for 1 hour
• 30g dried porcini mushrooms
• 50g vegan butter
• ½ onion finely chopped
• 2 cloves garlic crushed
• a pinch sea salt flakes
• ground to make ½ tsp black peppercorns
• 5 tbsp (check it's vegan) dry white wine
• finely chopped to make 1 tbsp flat-leaf parsley