Creamy Preserved Lemon–Black Pepper Orzo

Combine 1 cup raw cashews and 1 cup hot water in a blender; let sit 15 minutes. Add 2 garlic cloves, ½ cup coarsely chopped preserved lemon, plus 1 Tbsp. brine, and 1 cup low-sodium vegetable broth and blend on high speed until mixture is very smooth, about 2 minutes.

Heat 2 Tbsp. extra-virgin olive oil in a medium Dutch oven or other heavy pot over medium-high. Cook 1 tsp. freshly ground pepper, stirring often, until fragrant and slightly darkened, about 1 minute. Add 1 lb. orzo and cook, stirring often, until pale golden brown, about 3 minutes. Pour in 2 cups low-sodium vegetable broth; cook, stirring often, until most of liquid is absorbed, about 3 minutes.

Add cashew purée to pot and cook, stirring often, until thickened, about 2 minutes. Pour in remaining 1 cup low-sodium vegetable broth; cook, stirring often, until absorbed. Add 2 cups water 1-cupful at a time, stirring to incorporate and waiting until each addition is absorbed before adding more. Cook, stirring often, until orzo is tender and sauce is creamy, 18–22 minutes total. Remove from heat and stir in 2 Tbsp. fresh lemon juice.

Divide orzo among shallow bowls and top with chopped parsley and more pepper.