Vegan Cacio e Pepe Recipe

Spaghetti: The base of the dish, providing the classic pasta texture and flavor.

Cashews: Soaked to create a creamy, dairy-free sauce.

Nutritional yeast: Adds a cheesy, umami flavor to the sauce.

Lemon juice: Provides a touch of acidity to balance the flavors.

Minced garlic: Adds depth and aromatic notes to the sauce.

Black pepper: The star spice of the dish, giving it a distinctive, peppery kick.

Salt: Enhances the overall flavor of the dish.

Pasta cooking water: Helps to achieve the perfect sauce consistency.

When blending the cashew sauce, make sure to blend it long enough to achieve a silky smooth texture. This will help the sauce coat the spaghetti evenly and create a creamy consistency similar to traditional Cacio e Pepe. If the sauce seems too thick, gradually add more of the reserved pasta water until you reach the desired consistency.

• spaghetti - Substitute with zucchini noodles: For a low-carb and gluten-free option, zucchini noodles can be used as a healthy alternative to traditional pasta.

• cashews - Substitute with sunflower seeds: Sunflower seeds can be soaked and blended to create a creamy texture similar to cashews, making them a good nut-free alternative.

• nutritional yeast - Substitute with miso paste: Miso paste can provide a similar umami flavor that nutritional yeast offers, though it will alter the taste slightly.

• lemon juice - Substitute with apple cider vinegar: Apple cider vinegar can provide the acidity needed to balance the flavors, similar to lemon juice.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though it will have a slightly different flavor profile.

• freshly ground black pepper - Substitute with white pepper: White pepper can provide a similar spiciness and depth of flavor, though it will be less visually noticeable in the dish.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also add a bit of color and a different taste profile.

• reserved pasta cooking water - Substitute with vegetable broth: Vegetable broth can be used to add moisture and flavor, though it will not have the same starchy consistency as pasta water.

• Allow the spaghetti to cool completely before storing. This prevents condensation, which can make the pasta soggy.
• Transfer the vegan cacio e pepe to an airtight container. Make sure to use a container that is the right size to minimize air exposure.
• Store in the refrigerator for up to 3-4 days. The cashew sauce may thicken as it chills, but it can be thinned with a splash of water or vegetable broth when reheating.
• For freezing, portion the pasta into individual servings. This makes it easier to thaw and reheat only what you need.
• Place the portions in freezer-safe containers or heavy-duty freezer bags. Label with the date to keep track of freshness.
• Freeze for up to 2 months. Beyond this, the texture of the spaghetti and cashew sauce may degrade.
• To reheat, thaw the frozen pasta in the refrigerator overnight. Alternatively, you can use the microwave's defrost setting if you're in a hurry.
• Reheat the vegan cacio e pepe in a skillet over medium heat. Add a splash of water, vegetable broth, or reserved pasta water to help loosen the sauce and restore its creamy consistency.
• Stir frequently to ensure even heating and prevent the cashew sauce from sticking to the skillet.
• Garnish with freshly ground black pepper before serving to refresh the flavors.

• Stovetop Method: Place the leftover Vegan Cacio e Pepe in a skillet over medium heat. Add a splash of reserved pasta water or vegetable broth to help rehydrate the sauce. Stir frequently until heated through, about 5-7 minutes. This method helps maintain the creamy texture of the cashew sauce.

• Microwave Method: Transfer the pasta to a microwave-safe dish. Add a tablespoon of water or vegetable broth to prevent drying out. Cover with a microwave-safe lid or a damp paper towel. Heat on medium power for 1-2 minutes, stirring halfway through. Continue heating in 30-second intervals until warmed to your liking.

• Oven Method: Preheat your oven to 350°F (175°C). Place the Vegan Cacio e Pepe in an oven-safe dish. Add a bit of vegetable broth or water and cover with aluminum foil to keep it from drying out. Bake for about 15-20 minutes, stirring halfway through, until heated evenly.

• Steamer Method: If you have a steamer, place the pasta in a heatproof dish that fits inside the steamer basket. Add a little water or vegetable broth to the dish. Steam for about 5-10 minutes, checking occasionally to ensure it doesn't dry out. This method helps retain the creamy texture without direct heat.

• Double Boiler Method: Set up a double boiler by placing a heatproof bowl over a pot of simmering water. Add the Vegan Cacio e Pepe to the bowl and stir occasionally. This gentle heating method prevents the sauce from separating and keeps the pasta moist.

• Large pot: Used to cook the spaghetti according to the package instructions.

• Blender: Combines the soaked cashews, nutritional yeast, lemon juice, minced garlic, salt, and reserved pasta water into a smooth sauce.

• Large skillet: Toasts the black pepper and mixes the cooked spaghetti with the cashew sauce.

• Measuring cups: Measures the cashews, nutritional yeast, lemon juice, and reserved pasta water accurately.

• Measuring spoons: Measures the salt and black pepper precisely.

• Colander: Drains the cooked spaghetti while reserving the pasta cooking water.

• Garlic press: Minces the garlic clove efficiently.

• Wooden spoon: Tosses the spaghetti with the cashew sauce in the skillet.

• Tongs: Helps to mix and serve the spaghetti evenly.

• Pepper grinder: Freshly grinds the black pepper for the recipe.

Pre-soak cashews: Soak cashews overnight to save time on the day of cooking.

Use a high-speed blender: A high-speed blender will make the cashew sauce smoother and quicker.

Toast pepper in advance: Toast the black pepper ahead of time and store it in an airtight container.

Cook pasta efficiently: Start boiling water for the spaghetti while preparing other ingredients.

Reserve pasta water: Use a measuring cup to reserve pasta cooking water before draining to avoid scrambling later.