Go Back
–+ servings
vegan-cacio-e-pepe-recipe

Vegan Cacio e Pepe

A vegan twist on the classic Italian pasta dish, Cacio e Pepe. Simple, creamy, and delicious.
Print Recipe Pin This
Preparation Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Main Course
Cuisine: Italian
Servings: 4 servings
Calories: 400 kcal

Ingredients 

Main Ingredients

  • 12 oz spaghetti
  • 1 cup cashews soaked in hot water for 15 minutes
  • 2 tablespoon nutritional yeast
  • 1 tablespoon lemon juice
  • 1 clove garlic minced
  • 1 teaspoon black pepper freshly ground
  • 1 teaspoon salt
  • 1 cup water reserved from pasta cooking

Instructions 

  1. 1. Cook the spaghetti according to the package instructions. Reserve 1 cup of the pasta cooking water.
  2. 2. In a blender, combine soaked cashews, nutritional yeast, lemon juice, minced garlic, salt, and ½ cup of the reserved pasta water. Blend until smooth.
  3. 3. In a large skillet, toast the black pepper over medium heat for about 1 minute.
  4. 4. Add the cooked spaghetti to the skillet along with the cashew sauce. Toss to combine, adding more reserved pasta water as needed to reach desired consistency.
  5. 5. Serve immediately, garnished with additional black pepper if desired.

Nutritional Value

Calories: 400kcal | Carbohydrates: 60g | Protein: 12g | Fat: 12g | Saturated Fat: 2g | Sodium: 300mg | Potassium: 400mg | Fiber: 4g | Sugar: 2g | Vitamin C: 2mg | Calcium: 40mg | Iron: 3mg

Keywords

Cacio e Pepe, Pasta, Vegan
Tried this recipe?Let us know how it was!