Vegan Cacio e Pepe

Adapted for a plant-based diet, raw cashews are blended with a few ingredients to imitate the timeless classic Italian cacio e pepe pasta dish.

• Preparation Time: 10 mins
• Cooking Time: 15 mins
• Total Time: 25 mins
• Calories: 678 Calories

Ingredients

• 1 (8 ounce) package spaghetti
• 1 teaspoon extra-virgin olive oil
• 3 tablespoons nutritional yeast
• ½ cup raw cashews
• 1 teaspoon miso paste
• ½ teaspoon coarsely ground black pepper, divided

Recipe Instructions

Step 1

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.

Step 2

Soak cashews in boiling water. Set aside for at least 10 minutes.

Step 3

Meanwhile, drain the cashews and blend until creamy. Add nutritional yeast, miso, and 1/4 teaspoon coarse ground black pepper to the cashew cream. Add a bit of pasta water to thin it out as needed.

Step 4

Drain the spaghetti, reserving 1 cup of pasta water. Mix the spaghetti and sauce together, adding reserved pasta water if needed. The consistency should be thick enough that it will stick to the pasta. Plate and top each serving with olive oil and remaining black pepper. Serve immediately.