Wholewheat Spaghetti with Avocado Sauce and Vegan 'Parmesan'

Vegan 'Parmesan'

• 100 g blanched almonds
• 100 g cashew nuts
• 1 Tbsp savoury yeast flakes (vegetarian)
• 1 tsp fine sea salt
• 1 tsp garlic powder

Spaghetti

• 1200 g water
• 1 tsp fine sea salt
• 350 g dried wholewheat spaghetti
• 20 g fresh basil
• 2 garlic cloves
• 320 g ripe avocados, cut in pieces
• 2 limes, juice only (30 g)
• 30 g olive oil
• 150 g yellow cherry tomatoes, quartered
• 100 g tinned sweetcorn, drained