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Creamy Pepper Pasta Recipe
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Vegan Cacio e Pepe

This vegan cacio e pepe pasta is a healthy version of the Italian classic. Made with a base do cashews, this creamy vegan pasta sauce is loaded with flavor, super peppery and delicious!
Course Entree
Cuisine Italian
Keyword cacio e pepe, vegan italian, vegan pasta
Prep Time 5 minutes
Cook Time 10 minutes
Soaking time 2 hours
Total Time 2 hours 15 minutes
Servings 6
Calories 412kcal

Ingredients

  • 1 lb gluten-free spaghetti (I like Banza)
  • 1 cup raw cashews , soaked at least 2 hours
  • 1/2 cup nutritional yeast
  • 1/4 cup lemon juice
  • 1/2 - 1 tablespoon whole black peppercorns
  • 1/2 teaspoon miso paste (or sea salt)
  • 1/2 teaspoon sea salt
  • 3/4 cup filtered water
  • Garnish with fresh basil , cracked pepper & grated macadamia nuts

Instructions

  • Add the cashews into a bowl and cover with hot water. Allow cashews to soak for at least 2 hours.
  • When ready to make the sauce, place a pot of water to boil on the stove. Once boiling, add the pasta and cook according to the package instructions.
  • While the pasta is cooking, drain and rinse the cashews. Add them into a blender along with the remaining ingredients. Blend on high until smooth and creamy.
  • When pasta is done cooking, reserve some of the water, and then draining it. Add the pasta back into the pot along with the sauce and 1 - 2 tablespoons of pasta water. Toss to combine.
  • Serve immediately and garnish with desired toppings.

Video

Notes

Recipe adapted from Matthew Kenney's restaurant Plant Food & Wine

Nutrition

Calories: 412kcal | Carbohydrates: 57g | Protein: 20g | Fat: 13g | Saturated Fat: 1g | Sodium: 257mg | Potassium: 771mg | Fiber: 8g | Sugar: 1g | Vitamin A: 15IU | Vitamin C: 4mg | Calcium: 80mg | Iron: 6mg