Vegan Cacio e Pepe

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Vegan cacio e pepe made with roasted cashews, miso, and nutritional yeast is super creamy and flavorful. This classic pasta dish is great for a week night dinner because it's ready in under 30 minutes.

Prep Time5

Cook Time20

Total Time25

Course: Main Course

Cuisine: Italian

Diet: Vegan

Servings: bowls

Calories: 347kcal

Author: Sarah Pilley

Ingredients

6 ounces spaghetti
¼ cup raw cashews
½ cup water
2 tablespoons nutritional yeast
1 tablespoon white miso
½ teaspoon salt
1 tablespoon olive oil
2 garlic cloves
½ teaspoon black pepper
2 tablespoons white wine vinegar optional

US Customary - Metric

Instructions

Add water and salt to a medium sized pot. Bring to a boil and cook 6 ounces spaghetti according to the package instructions to al dente. Reserve ½ cup of pasta water and drain the rest.
While the pasta cooks, preheat a pan to medium heat on the stovetop. Dry roast ¼ cup raw cashews for about 5 minutes or until they start to brown, stirring frequently.
Add roasted cashews to a blender and process into a gravel mixture, fine like sand.
Add ½ cup water, 2 tablespoons nutritional yeast, 1 tablespoon white miso, and ½ teaspoon salt. Blend again. Let the cashew sauce sit for 15 minutes. Then process again until completely smooth, scraping down the sides as needed.
While your cashew sauce sits, heat a pan to medium. Then add 1 tablespoon olive oil. Cook 2 garlic cloves until fragrant and golden. Turn off the heat and add ½ teaspoon black pepper.

if you don't have a spice grinder, smash the peppercorns with the bottom of a bowl. Rolling them back and forth helps to break them apart. Then measure the amount needed for the recipe.

Combine the pasta, cashew sauce, garlic, and pepper in the pot from cooking the spaghetti. Mix to combine and add a splash of the reserved pasta water as needed to create a creamy consistency.
Taste and add 2 tablespoons white wine vinegar, if desired for more tang. Garnish with more crushed black pepper.

Nutrition