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Creamy Vegan Cacio e Pepe

Prep Time10 minutes
Cook Time10 minutes
Soaking time30 minutes
Total Time50 minutes
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.