Vegan Cacio e Pepe

Vegan Cacio e Pepe is a creamy, peppery pasta dish that captures the essence of traditional Italian flavors, minus the dairy. This comforting meal is quick to prepare, making it perfect for a weeknight dinner or a special occasion.

Ingredients

• Pasta (spaghetti or linguine) - 200 grams
• Raw cashews - 50 grams
• Nutritional yeast - 3 tablespoons
• Garlic powder - 1 teaspoon
• Freshly cracked black pepper - 2 teaspoons
• Salt - to taste
• Olive oil - 2 tablespoons
• Water - 1 cup (for blending)
• Fresh parsley (for garnish) - a handful, chopped

Steps

1. Soak the raw cashews in water for at least 30 minutes, then drain.
2. Cook the pasta according to package instructions in salted water until al dente. Reserve 1 cup of pasta water, then drain the pasta.
3. In a blender, combine the soaked cashews, nutritional yeast, garlic powder, and 1 cup of fresh water. Blend until smooth and creamy.
4. In a large skillet, heat the olive oil over medium heat. Add the freshly cracked black pepper and toast for about 1 minute until fragrant.
5. Add the cooked pasta to the skillet along with the cashew cream. Toss to combine, adding reserved pasta water a little at a time until desired creaminess is achieved.
6. Season with salt to taste and toss again.
7. Serve immediately, garnished with chopped fresh parsley.

Nutrition

• Calories: 450
• Protein: 12 g
• Carbs: 60 g
• Fiber: 5 g
• Sugar: 2 g
• Sodium: 250 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 16 g
• Water: 0.25 L

Health Benefits

• Rich in plant-based protein from cashews and pasta.
• High in healthy fats from olive oil and cashews, promoting heart health.

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