Dairy-Free Spaghetti Cacio e Pepe
Indulge in the creamy, peppery goodness of Dairy-Free Spaghetti Cacio e Pepe, a clever twist on the classic Italian pasta dish. This plant-based recipe swaps out traditional cheese for a luscious, velvety cashew cream sauce made with soaked cashews, nutritional yeast, and unsweetened almond milk, delivering a dairy-free alternative that doesn’t skimp on flavor. Perfectly al dente spaghetti is tossed in a rich, garlicky sauce and finished with a generous kick of freshly ground black pepper, creating a wholesome, comforting meal that’s ready in just 30 minutes. Ideal for vegans, lactose-intolerant diners, or anyone looking for a lighter spin on comfort food, this dish is packed with flavor and easy to make. Garnish with fresh parsley for a final touch of brightness, and enjoy a restaurant-quality pasta dish right at home!
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Recipe Information
Ingredients
- 12 oz Spaghetti
- 3 tbsp Olive oil
- 2 cloves Garlic, minced
- 3 tbsp Nutritional yeast
- 1 cup Cashews (unsalted, soaked for 4 hours or boiled for 15 minutes)
- 1.5 cups Unsweetened almond milk (or other dairy-free milk)
- 1 tbsp Lemon juice
- 2 tsp Ground black pepper
- 1 tsp Salt
- 1 cup Reserved pasta water
- 2 tbsp Fresh parsley (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the spaghetti for the time specified on the package until al dente. Reserve 1 cup of pasta water before draining.
While the pasta cooks, prepare the dairy-free 'cheese' sauce by blending the soaked or boiled cashews, nutritional yeast, unsweetened almond milk, lemon juice, and salt. Blend until completely smooth and creamy. Adjust seasoning as needed.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant but not browned.
Lower the heat to medium-low and pour the blended cashew sauce into the skillet. Stir continuously for 2-3 minutes to warm the sauce and thicken slightly.
Add the reserved pasta water gradually, about 1/4 cup at a time, while stirring. This will achieve a silky consistency for the sauce.
Add ground black pepper to the sauce, adjusting the quantity to taste. Stir well to distribute the pepper evenly.
Add the cooked spaghetti to the skillet and toss until the pasta is fully coated in the sauce.
Serve immediately, garnished with a sprinkle of additional ground black pepper and fresh parsley, if desired.
Nutrition Facts
Calories |
1926 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.0 g | 151% | |
| Saturated Fat | 19.5 g | 98% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2658 mg | 116% | |
| Total Carbohydrate | 168.3 g | 61% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 13.1 g | ||
| Protein | 60.5 g | 121% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 804 mg | 62% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 1845 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
