Vegan Cacio e Pepe
With a quick and easy cashew “Parmesan,” this classic Italian pasta is transformed into a simple and delicious vegan version.
Vegan Cacio e Pepe
Total Time 20 minutes
Servings 2 servings
Calories 530 kcal
Ingredients
Pasta:
- 4 oz spaghetti
- 2 tbsp olive oil
- 1 tsp cracked black pepper
Cashew Parmesan:
- 1/2 cup raw cashews
- 2 tsp nutritional yeast
- 1/4 tsp garlic powder
- 1/4 tsp sea salt
Instructions
-
Pasta: In large pot of boiling water, cook spaghetti according to package directions. Drain, reserving 1/3 cup cooking liquid.
-
Cashew Parmesan: Meanwhile, in food processor, mix together cashews, nutritional yeast, garlic powder and salt until ground. Set aside.
-
Toss together pasta, reserved cooking liquid, olive oil, pepper and Cashew Parmesan until pasta is well coated.
-
Sprinkle with chopped fresh parsley or chives if desired.
Recipe Notes
You can find nutritional yeast in some grocery stores, health food stores or bulk food stores.
A SharethePasta.org original recipe.
