Vegan Cacio E Pepe

Vegan Cacio E Pepe Recipe

By Earth of Maria

🔪Prep Time: 0 mins

👩‍🍳Cook Time: 15 mins


▢ 3/4 cup cashews

▢ 7 oz spaghetti

▢ 1/4 cup nutritional yeast

▢ 1/2 tsp sea salt

▢ 1 1/2 cups plant based milk

▢ 1 tsp garlic powder

▢ 2 tsp miso paste

▢ 1 tsp crushed peppercorns

▢ 1/4 cup vegetable stock

▢ 1/4 cup cilantro, chopped, to serve

▢ 1/4 cup vegan parmesan, to serve


1Soften the cashews if you're not using a high speed blender. This can be done by either soaking them in water for an hour, or simmering them in a saucepan for 15 minutes.

2Cook the spaghetti according to packaging instructions, until al dente. This usually takes 8-10 minutes.

3Make the sauce. Add the cashews, nutritional yeast, salt, plant based milk, garlic powder, and miso paste to a blender or food processor. Blend until very smooth and no graininess from the cashews remains.

4Toast the peppercorns. Add the crushed peppercorns to a skillet over a medium heat and toast them for 2-3 minutes.

5Add the sauce, ½ cup pasta water and stir together thoroughly. Then, add the cooked spaghetti and mix well with the sauce, until all of the pasta is coated.

6Serve immediately with chopped cilantro and vegan parmesan.

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