Vegan Cacio e Pepe
This classic vegan cacio e pepe recipe is just as rich and cheesy as the original, with no cheese or dairy!
Servings: 4 servings
Ingredients
- 3/4 cup raw cashews or macadamia nuts (unsalted)
- 2/3 cup water
- 1 tbsp nutritional yeast or vegan Parmesan
- 1 tsp onion powder
- 3/4 tsp salt
- 1/8 tsp ground pepper plus more for serving
- 8 oz pasta or spaghetti squash
Instructions
- If time permits, start by soaking the cashews in a bowl of water for an hour or two. Drain and pat dry. This optional step increases the creamy texture of the sauce. Blend all ingredients but the pasta in a high speed blender until very smooth. (If you do not own a high speed blender like a Vitamix, substitute half a cup of raw cashew butter for the nuts and use any blender or food processor.) The sauce should look thin. It thickens in the refrigerator or when heated in a saucepan. Serve over pasta, and garnish with vegan cheese and additional pepper if desired. Refrigerate any leftover sauce in a covered container for up to a week.View Nutrition Facts
Video
Notes
Also be sure to try these popular Buffalo Cauliflower Wings.
Nutrition
Calories: 301kcal