Pour boiling water over the cashews and let them soak for at least 20 minutes, or even longer.

Cook the spaghetti al dente according to the package instructions in well-salted water.

Drain the cashews in the meantime. Puree to a sauce with lemon juice, yeast flakes, miso paste, pepper and 200 ml of pasta cooking water.

Drain the pasta. Collect the cooking water. Mix the spaghetti with the sauce. Maybe add a little more cooking water. Serve sprinkled with freshly ground pepper and grated vegan parmesan.