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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Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.