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Creamy Vegan Cacio e Pepe

A plant-based version of the classic Italian dish. This delicious and peppery recipe is what creamy pasta dreams are made of.

market of clay pots


Serving: 4 people

Prep time: 40 minutes

Cooking time: 10 minute

Total time: 30 minutes


  • 120g raw cashews (soak for 1 hour)

  • 60g raw cauliflower

  • 30g nutritional yeast

  • 10g lemon juice

  • 30g olive oil

  • 50g veggie stock (homemade or store bought)

  • 150g water

  • 5g pepper

  • Salt to taste

  • 500g pasta


  1. Soak cashews in boiling water for at least 30 minutes

  2. Blend all ingredients in a high speed blender until smooth.

  3. Cook spaghetti as preferred (I like mine very al’dente)

  4. Strain spaghetti and combine sauce with pasta

  5. Serve, add pepper to taste


Store leftovers in an air-tight container in the fridge for up to 3 days.

Reheat them in a pan with a little water and olive oil. Serve and add pepper to taste.



Hi, thanks for stopping by!

I'm Tosca. A passionate plant-based recipe developer, food photographer, and content creator from Geneva, Switzerland. Through this blog, I want to share with you indulgent and mouth-watering vegan recipes and help make the world a happier place, one cookie at a time.

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