Vegan Cacio e Pepe
This Vegan Cacio e Pepe is creamy, comforting, and utterly delicious! A classic Italian dish reimagined for a plant-based diet.
Equipment
- High-Speed Blender
- Large Pot
- Skillet
- Measuring cups and spoons
- Wooden spoon or spatula
Ingredients
For the Sauce:
- 3/4 cup raw cashews or macadamia nuts (unsalted)
- 2/3 cup water
- 1 tbsp nutritional yeast or vegan Parmesan
- 1 tsp onion powder
- 3/4 tsp salt
- 1/8 tsp ground pepper plus more for serving
For the Pasta:
- 8 oz pasta or spaghetti squash
Instructions
Instructions
- Step 1: Soak the Nuts - If using cashews, soak them in water for at least 2 hours or overnight. For a quick soak, use hot water for 20 minutes. Macadamia nuts can be used directly.
- Step 2: Cook the Pasta - Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. For spaghetti squash, roast until fork-tender.
- Step 3: Blend the Sauce - In a blender, combine the soaked cashews (or macadamia nuts), water, nutritional yeast, onion powder, salt, and pepper. Blend until smooth and creamy.
- Step 4: Combine Pasta and Sauce - Reserve a cup of pasta water, drain the pasta, and mix it with the sauce in a skillet over medium heat, adding reserved water to adjust consistency.
- Step 5: Serve and Enjoy! - Plate the pasta and sprinkle with extra ground pepper before serving.
Notes
- For nut allergies, substitute with sunflower seeds.
- Use gluten-free pasta or spiralized veggies for a gluten-free option.
- Store leftovers in an airtight container for up to 3 days.