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Vegan cacio e pepe

Get the Recipe: Vegan Cacio e Pepe

This vegan cacio e pepe uses a handful of simple ingredients and takes around 15 minutes from start to finish! Creamy, savory and 'cheesy', it makes an exceptional weeknight dinner that you won't believe is completely dairy-free.


  • 3/4 cup cashews
  • 7 oz spaghetti
  • 1/4 cup nutritional yeast
  • 1/2 tsp sea salt
  • 1 1/2 cups plant based milk
  • 1 tsp garlic powder
  • 2 tsp miso paste
  • 1 tsp crushed peppercorns
  • 1/4 cup vegetable stock
  • 1/4 cup cilantro, chopped, to serve
  • 1/4 cup vegan parmesan, to serve


  • Saucepan
  • Saucepan
  • Blender
  • Skillet


  • Soften the cashews if you're not using a high speed blender. This can be done by either soaking them in water for an hour, or simmering them in a saucepan for 15 minutes.
    3/4 cup cashews
  • Cook the spaghetti according to packaging instructions, until al dente. This usually takes 8-10 minutes. 
    7 oz spaghetti
  • Make the sauce. Add the cashews, nutritional yeast, salt, plant based milk, garlic powder, and miso paste to a blender or food processor. Blend until very smooth and no graininess from the cashews remains.
    3/4 cup cashews, 1/4 cup nutritional yeast, 1/2 tsp sea salt, 1 1/2 cups plant based milk, 1 tsp garlic powder, 2 tsp miso paste
  • Toast the peppercorns. Add the crushed peppercorns to a skillet over a medium heat and toast them for 2-3 minutes.
    1 tsp crushed peppercorns, 1/4 cup vegetable stock
  • Add the sauce, ½ cup pasta water and stir together thoroughly. Then, add the cooked spaghetti and mix well with the sauce, until all of the pasta is coated.
  • Serve immediately with chopped cilantro and vegan parmesan.
    1/4 cup cilantro, 1/4 cup vegan parmesan



To make gluten-free: simply use gluten-free spaghetti or other pasta of your choice.
To store: keep in the fridge in an airtight container for up to 2-3 days. Reheat on the stovetop, adding extra plant based milk if necessary.
Calories: 376kcal, Carbohydrates: 50g, Protein: 14g, Fat: 14g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 6g, Sodium: 660mg, Potassium: 360mg, Fiber: 4g, Sugar: 3g, Vitamin A: 107IU, Vitamin C: 1mg, Calcium: 145mg, Iron: 3mg