• Alison Elliott

Vegan Cacio e Pepe

Prep Time: 20 Minutes

Cook Time: 12 Minutes

Total Time: 32 Minutes


1 c. Raw cashews (+ boiled water)

2 tbsp. Nutritional yeast

1/2 Lemon (juiced)

1 & 1/2 tbsp. Olive oil

3-4 Garlic cloves

2 tsp. Freshly ground black pepper

2 tsp. Salt

16 Ounce package of spaghetti

(option to use two 8 ounce gluten free packages of Banza)

1/3 c. Reserved pasta water

Optional Toppings:

2 tbsp. Fresh basil (sliced)

Vegan parmesan cheese


Heat 2-3 c. of water in a tea pot. Pour the boiled water over the 1 c. of raw cashews. Let the cashews soak for 15 minutes. Simultaneously, fill a large pot with water and bring it to a boil to cook your spaghetti. Follow the cooking instructions on the box of the spaghetti you choose. I prefer my pasta al dente for this dish, which means slightly undercooked. After 15 minutes strain the cashews and add them to a food processor and blend for 1 minute. Next, add the nutritional yeast, lemon juice, olive oil, garlic cloves, 1 & 1/2 tsp of fresh ground black pepper, and salt. Blend the ingredients together for 1 minute. Strain the cooked pasta and reserve 1/3 c. of pasta water. Add the pasta water to the food processor and blend for 3 minutes. Add the Cacio e Pepe sauce to the pasta in a large bowl. Stir the sauce into the pasta and top with 1/2 tsp. freshly ground black pepper, freshly sliced basil, and vegan parmesan cheese. Enjoy with family and friends. Store in the fridge for up to 1 week.

Serving Size: 6

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