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Vegan Cacio E Pepe Recipe!

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Recipe Information

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Video-Specific Recipe

Vegan Cacio e Pepe

Cultural Context

Originating from Rome, Cacio e Pepe translates to 'cheese and pepper,' traditionally made with Pecorino Romano cheese and black pepper. This vegan version honors the classic flavors while substituting dairy with nutritional yeast for a cheesy essence. It's a beloved dish in Italian cuisine, celebrated for its simplicity and comfort, and has gained popularity worldwide as a staple in vegan cooking.

ItalianITmain
30 min
medium
4 servings
Servings4
130g cashew nuts
150ml cashew milk
15g nutritional yeast
150g silken tofu
1 tsp apple cider vinegar
½ tsp garlic powder
1 tbsp pepper
100ml pasta water
350g spaghetti
Salt and more pepper to taste
100g rocket
1 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
Nutritional yeast for sprinkling

nutritional yeast

💰Cheaper: parmesan-style nut cheese

Parmesan-style nut cheese provides a similar cheesy flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

1

Put the cashews, milk, nutritional yeast, silken tofu, apple cider vinegar, garlic powder and pepper in a food processor and blitz until completely smooth.

2

Pour the sauce into a small saucepan, put the saucepan on the stove over a low heat and gently warm, stirring occasionally.

3

Cook the pasta according to package instructions.

4

Drain the pasta, quickly pour it back into the pan, pour over the sauce and fold it into the pasta to cover quickly.

5

Serve the pasta into 4 bowls, add a little rocket to each bowl, drizzle a little olive oil and balsamic vinegar over the rocket.

6

Season to perfection with nutritional yeast, salt and pepper and serve immediately.

Cooking Techniques

boilingsautéing

Equipment Needed

food processorsaucepan

Spice Level:

🌶️🌶️🌶️

Dietary

veganplant-based

Allergens

gluten

Also Known As

Vegan Pasta Cacio e Pepe
Local Name: Cacio e Pepe Vegano

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