Creamy Vegan Cacio e Pepe
A plant-based version of the classic Italian dish. This delicious and peppery recipe is what creamy pasta dreams are made of.
I actually discovered this dish quite late, in my teens. It seemed like there was always an eternal debate about the perfect way to make it. Well, today, I bring to you the perfect way to make it vegan. I hope you’ll love it as much as I do.
This recipe is perfect for:
1. Impressing your boyfriend / girlfriend on a date night
2. Making the creamiest pasta for your family
3. Making Italian Chefs very upset by calling it Cacio e Pepe
4. Using that peppercorn that’s been hanging out in your pantry forever
Creamy Vegan Cacio e Pepe
Servings: 4 people or 500g pasta
Equipment
- High speed blender
Ingredients
- 120 g raw cashews
- 60 g raw cauliflower
- 30 g nutritional yeast
- 10 g lemon juice
- 30 g olive oil
- 50 g veggie stock homemade or store bought
- 150 g water
- 5 g pepper
- 3 g salt
Instructions
- Soak cashews in boiling water for at least 30 minutes.
- Blend all ingredients in a high speed blender until smooth.
- Cook spaghetti as preferred (I like mine very al’dente)
- Strain spaghetti and combine sauce with pasta.
- Serve, add pepper to taste.
Notes
If there are any leftovers, store in a Tupperware in the fridge for up to 4 days.
Reheat them in a pan with a little water and olive oil. Serve and add pepper to taste.