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.
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)
Salt to taste
Soak cashews in boiling water for at least 30 minutes
Blend all ingredients in a high speed blender until smooth.
Cook spaghetti as preferred (I like mine very al’dente)
Strain spaghetti and combine sauce with pasta
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.