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Vegan Cacio e Pepe
Vegan Cacio e Pepe
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Creamy vegan cashew sauce replicates the iconic cacio e pepe pasta.
Ingredients:
  • 0.5 cup raw cashews
  • 1 (8 ounce) package spaghetti
  • 1 teaspoon miso paste
  • 0.5 teaspoon coarsely ground black pepper, divided
  • 3 tablespoons nutritional yeast
  • 1 teaspoon extra-virgin olive oil
Instructions:
  • Soak cashews in boiling water for a minimum of 10 minutes before proceeding.
  • 1. Boil enough salted water to submerge the spaghetti. 2. Cook spaghetti until al dente, stirring occasionally, for approximately 12 minutes.
  • Drain the cashews and blend until creamy. Mix in nutritional yeast, miso, and 1/4 teaspoon coarse ground black pepper into the cashew cream. Thin out with pasta water as necessary.
  • After draining the spaghetti, save 1 cup of pasta water. Combine the spaghetti with the sauce, adding the saved pasta water if necessary. Aim for a thick consistency that clings to the pasta. Serve on plates and garnish each serving with olive oil and the rest of the black pepper. Enjoy right away.

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