Vegan Cacio e Pepe
Indulge in the creamy, peppery goodness of Vegan Cacio e Pepe, a plant-based twist on the classic Italian dish. This recipe replaces traditional cheese with a luscious cashew cream sauce, enriched with nutritional yeast and a hint of garlic, delivering all the richness without any dairy. Perfectly cooked al dente spaghetti is tossed with freshly toasted black pepper and the velvety sauce, creating a dish that’s both simple and satisfying. Ready in just 35 minutes and packed with wholesome ingredients like raw cashews, lemon juice, and olive oil, this recipe proves that comfort food can be both vegan and delicious. Serve it with a sprinkle of extra cracked pepper and nutritional yeast for an irresistible finishing touch. Perfect for an elegant dinner or weeknight indulgence, this Vegan Cacio e Pepe is a must-try for pasta lovers seeking a dairy-free alternative!
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Recipe Information
Ingredients
- 400 grams spaghetti
- 150 grams raw cashews
- 3 tablespoons nutritional yeast
- 1 teaspoon garlic powder
- 1 tablespoon black pepper
- 1 teaspoon sea salt
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 240 milliliters water
Instructions
Start by soaking the raw cashews in hot water for at least 15 minutes to soften them. Then, drain and set aside.
Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook according to the package instructions until al dente, approximately 8-10 minutes.
While the pasta is cooking, prepare the creamy sauce. In a blender or food processor, combine the soaked cashews, nutritional yeast, garlic powder, sea salt, olive oil, lemon juice, and water. Blend until smooth and creamy. If the sauce is too thick, add more water a tablespoon at a time until you reach the desired consistency.
In a large saucepan over medium heat, toast the black pepper for a minute until fragrant. Be careful not to burn it.
Add the cooked spaghetti to the saucepan with the toasted pepper, reserving about 1 cup of pasta water.
Pour the cashew cream sauce over the spaghetti and gently toss to combine, adding small amounts of reserved pasta water if necessary to thin the sauce and help it coat the pasta evenly.
Continue to toss the pasta over medium heat for 2-3 minutes until the sauce is heated through and clings to the spaghetti. Adjust seasoning with additional salt and pepper if needed.
Serve immediately, garnished with a sprinkle of nutritional yeast and cracked black pepper on top for extra flavor.
Nutrition Facts
Calories |
1791 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.7 g | 125% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1973 mg | 86% | |
| Total Carbohydrate | 182.1 g | 66% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 12.2 g | ||
| Protein | 59.5 g | 119% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 170 mg | 13% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 1521 mg | 32% | |
*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.
