Drain the soaked cashews and place them in a blender with the nutritional yeast, white miso, garlic, lemon juice, cold water, and black pepper.

Blend on high for 90 seconds until the sauce is completely smooth and pale. Scrape down the sides once halfway through. Set aside.

Cut the smoked tofu into small cubes or short batons roughly 1 cm thick.

Heat a large frying pan over high heat until it's very hot. Add the tofu in a single layer with no oil.

Cook without moving for 3 minutes until the underside is deep golden. Add the olive oil, toss, and cook for another 2 to 3 minutes until the edges are crisp. Transfer to a plate.

Bring a large pot of heavily salted water to a rolling boil. Cook the spaghetti until al dente according to the packet instructions, usually 9 to 11 minutes.

Before draining, scoop out 200 ml of the starchy cooking water and set it aside.

Drain the spaghetti and return it to the pot. Remove the pot from the heat.

Pour the cashew sauce over the hot pasta and toss quickly, adding the reserved pasta water a splash at a time until the sauce is silky and coats every strand. You may not need all the water.

Add the tofu lardons, toss once more, and taste for salt. Divide into four warm bowls and finish with a generous grind of black pepper.