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!
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