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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.
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