Vegan Cacio e Pepe Pasta
Indulge in the creamy, peppery goodness of this Vegan Cacio e Pepe Pasta—a plant-based twist on the classic Italian dish that’s as rich and satisfying as the original. Made with soaked cashews, nutritional yeast, and almond milk, the velvety cheese sauce is blended to perfection and infused with freshly cracked black pepper for a bold, aromatic flavor. This dairy-free recipe comes together in just 30 minutes, making it ideal for a quick weeknight dinner or a cozy weekend meal. Tossed with al dente spaghetti and finished with a touch of olive oil and lemon juice, it’s the ultimate combination of simple ingredients and indulgent taste. Serve with a sprinkle of extra nutritional yeast and black pepper for a stunning final touch! Perfect for vegans and anyone seeking a comforting, gluten-free* pasta recipe bursting with wholesome flavors. (*Ensure gluten-free pasta is used if needed.)
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Recipe Information
Ingredients
- 250 grams spaghetti
- 1 cup unsweetened almond milk
- 6 tablespoons nutritional yeast
- 1 cup raw cashews
- 2 teaspoons freshly cracked black pepper
- 1 teaspoon garlic powder
- 2 tablespoons extra virgin olive oil
- 1 teaspoon salt
- 1 tablespoon lemon juice
- 0.5 cup water
Instructions
Start by soaking the cashews: Place the raw cashews in a bowl and cover them with boiling water. Let them soak for at least 15 minutes while you prepare the other ingredients.
Cook the spaghetti according to the package instructions until al dente. Reserve 1 cup of the pasta cooking water and then drain the pasta.
While the pasta is cooking, make the vegan cheese sauce: Drain the soaked cashews and add them to a blender along with the almond milk, nutritional yeast, garlic powder, 1 teaspoon of salt, and lemon juice. Blend until completely smooth and creamy. If the sauce is too thick, add small amounts of water until the desired consistency is reached.
In a large skillet over medium heat, add the olive oil. Once hot, add the freshly cracked black pepper and toast for about 1-2 minutes, stirring constantly until fragrant.
Add the blended cheese sauce to the skillet with the black pepper and stir to combine. Cook the sauce for 2-3 minutes until it begins to thicken slightly.
Add the drained pasta to the skillet and toss it with the sauce, using a bit of the reserved pasta water if needed to help the sauce coat the pasta evenly.
Continue to cook for another 2-3 minutes, tossing frequently, until the pasta is heated through and the sauce has thickened to your liking.
Taste and adjust seasoning with additional salt or pepper, if necessary.
Serve immediately, garnished with extra black pepper and nutritional yeast if desired.
Nutrition Facts
Calories |
1449 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.8 g | 106% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2556 mg | 111% | |
| Total Carbohydrate | 133.4 g | 49% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 9.6 g | ||
| Protein | 55.8 g | 112% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 525 mg | 40% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 1642 mg | 35% | |
*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.
