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Soak the cashews in 4 cups of water for 4-6 hours. In a blender, Add drained cashews, garlic, nutritional yeast, almond milk, onion powder, mustard, salt and black pepper. Blend until a thick sauce comes together and has a silky consistency. For a thinner sauce, add a bit more almond milk. Heat in a very low temp or serve room temp.
Preheat oven to 350°F. Generously grease a 9- to 10-inch Bundt pan with plant based butter or avocado oil.
In a small pan on medium heat, toast the ground black pepper. Add the plant based butter, garlic, salt and parsley. Take off the heat. Portion the dough in 1oz portions or small balls. Dip each dough ball in the plant based butter mix. Arrange them in the pan until it fills up the Bundt pan. Pour the rest of the garlic herb butter on top of the dough balls.
Bake for 30-35 minutes. Cool in pan for 5 minutes. Invert onto a plate, then lay serving platter on top and flip bread over onto serving platter or plate.
Pour the Califia Farms Cacio e Pepe sauce all over the monkey bread. Serve and Devour!