Vegan Cacio e Pepe

Name: Vegan Cacio e Pepe
Prep time: 5 min
Cook time: 10 min
Total time: 2 h 15 min
Ingredients: 1 lb gluten-free spaghetti ((I like Banza)); 1 cup raw cashews (, soaked at least 2 hours); 1/2 cup nutritional yeast; 1/4 cup lemon juice; 1/2 - 1 tablespoon whole black peppercorns; 1/2 teaspoon miso paste ((or sea salt)); 1/2 teaspoon sea salt; 3/4 cup filtered water; Garnish with fresh basil (, cracked pepper & grated macadamia nuts)

4.6

(24)

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Prep Time: 5 minutes

Cook Time: 10 minutes

Total: 135 minutes

Servings: 6

Cost: $2.63 /serving

Author : Alyssa Rimmer

cacio e pepe vegan italian vegan pasta

Ingredients

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1 lb gluten-free spaghetti ((I like Banza))1 cup raw cashews (, soaked at least 2 hours)1/2 cup nutritional yeast1/4 cup lemon juice1/2 - 1 tablespoon whole black peppercorns1/2 teaspoon miso paste ((or sea salt))1/2 teaspoon sea salt3/4 cup filtered waterGarnish with fresh basil (, cracked pepper & grated macadamia nuts)

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Instructions

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Step 1

Add the cashews into a bowl and cover with hot water. Allow cashews to soak for at least 2 hours.

Step 2

When ready to make the sauce, place a pot of water to boil on the stove. Once boiling, add the pasta and cook according to the package instructions.

Step 3

While the pasta is cooking, drain and rinse the cashews. Add them into a blender along with the remaining ingredients. Blend on high until smooth and creamy.

Step 4

When pasta is done cooking, reserve some of the water, and then draining it. Add the pasta back into the pot along with the sauce and 1 - 2 tablespoons of pasta water. Toss to combine.

Step 5

Serve immediately and garnish with desired toppings.