Vegan Spaghetti Cacio e Pepe
Indulge in the creamy, peppery perfection of Vegan Spaghetti Cacio e Pepe, a plant-based twist on the classic Italian favorite. This recipe swaps traditional cheese for a luscious, dairy-free cashew cream sauce, blended with nutritional yeast, zesty lemon juice, and aromatic garlic powder for an authentic cheesy flavor without any animal products. The freshly cracked black pepper adds a bold, spicy kick, perfectly complementing the tender al dente spaghetti. Quick and easy to prepare in just 25 minutes, this vegan cacio e pepe is ideal for weeknight dinners or entertaining guests with a sophisticated, wholesome dish. Serve hot with an extra sprinkle of black pepper for a beautifully simple yet gourmet meal that everyone will love.
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Recipe Information
Ingredients
- 12 oz spaghetti
- 1 cup raw cashews
- 3 tablespoons nutritional yeast
- 2 teaspoons freshly cracked black pepper
- 1 teaspoon salt
- 0.5 teaspoon garlic powder
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1.5 cups water
Instructions
Place the raw cashews in a bowl and cover them with hot water. Let them soak for at least 10 minutes to soften.
While the cashews are soaking, bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Reserve 1 cup of pasta water before draining.
Drain the soaked cashews and add them to a blender along with nutritional yeast, 1 teaspoon of freshly cracked black pepper, salt, garlic powder, lemon juice, olive oil, and 1.5 cups of water. Blend until the mixture is smooth and creamy.
Return the drained spaghetti to the pot. Pour the cashew cream sauce over the spaghetti and toss to coat evenly. Heat the pasta over low heat, adding reserved pasta water a little at a time to thin the sauce as needed and help it cling to the pasta.
Add the remaining teaspoon of freshly cracked black pepper and toss well to distribute.
Taste and adjust seasoning with additional salt or pepper if needed.
Serve immediately with an extra sprinkle of black pepper on top if desired.
Nutrition Facts
Calories |
1373 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.6 g | 85% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2402 mg | 104% | |
| Total Carbohydrate | 152.9 g | 56% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 10.4 g | ||
| Protein | 50.3 g | 101% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 125 mg | 10% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 1285 mg | 27% | |
*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.
