26 Jul

Vegan Cacio e Pepe Pasta Recipe

This conventional vegan cacio e pepe recipe is solely as rich and cheesy because the distinctive, with no cheese or dairy required!

Simple dairy free cacio e pepe

Standard cacio e pepe hails from the Lazio space of Italy and is made up of merely three components: pecorino Romano cheese, freshly ground black pepper, and spaghetti or tonnarelli pasta.

The establish truly interprets to “cheese and pepper” in Italian.

For this nondairy and plant primarily based cacio e pepe, we make use of cheesy dietary yeast or vegan Parmesan cheese and onion powder as a substitute of the Romano. And we embody cashew cream for extra richness.

With just a few minutes of labor, you get a do-it-yourself and healthful vegan dinner paying homage to one factor you may uncover at a elaborate Italian restaurant.

Readers moreover like this Cauliflower Pizza Crust

Vegan cacio e pepe pasta sauce recipe video

Above – watch the step-by-step recipe video

Parts for the vegan dinner recipe

Not like many various vegan cacio e pepe recipes, this one requires no cornstarch, cauliflower, miso paste, or silken tofu.

To make the dairy free cacio e pepe, you want water, black pepper, onion powder, salt, dietary yeast or vegan Parmesan cheese, and raw cashews or macadamia nuts.

Seek for raw unsalted cashews, or choose salted nuts and scale back the salt throughout the recipe to model. Otherwise you may substitute half a cup of cashew butter.

It might probably prevent money by looking for the nuts throughout the bulk bin supplied at many properly being meals outlets, along with Full Meals. Some frequent grocery outlets moreover provide bulk bins.

For a keto cacio e pepe, use low carb macadamia nuts instead of cashews.

For individuals who shouldn’t have any onion powder out there, substitute it with half a sautéed or roasted onion or a tablespoon of diced onion flakes.

Remember: In the event you want a mannequin with no cashews, try this Cauliflower Alfredo Sauce.

Be at liberty in order so as to add your favorite nondairy milk as a substitute of the water in case you select. Selections that work correctly embody soymilk, almond milk, coconut milk, or oat milk.

While you try this do-it-yourself mannequin, you’ll certainly not return to the frozen cacio e pepe from Supplier Joe’s ever as soon as extra.

Simple strategies to make vegan cacio e pepe pasta

Optionally, start by soaking the macadamia nuts or cashews in a cereal sized bowl of water for an hour or two. Drain and pat completely dry. This non-obligatory step will enhance the creamy texture of the sauce.

Combine the soaked nuts, onion powder, ground pepper, salt, vegan Parmesan or dietary yeast, and two thirds cup water in a extreme velocity blender until clear.

You in all probability don’t have any extreme velocity blender, akin to a Vitamix or Blendtec, swap the cashews for half a cup of raw cashew butter and also you may use any blender or meals processor.

The sauce should look skinny after mixing. It ought to thicken considerably when heated in a saucepan or as a result of it sits throughout the fridge.

Serve over cooked al dente pasta noodles, rice, shirataki noodles, or roasted spaghetti squash. Or attempt it alongside do-it-yourself Kale Chips or this Avocado Salad.

Retailer any leftover cacio e pepe sauce in an airtight coated container throughout the fridge for as a lot as per week. Heat in a pot on the vary or microwave sooner than serving.

For the simplest model and texture, we don’t recommend freezing the sauce.

The recipe was tailor-made from this Cashew Alfredo Sauce and my Vegan Alfredo Sauce.

3/4 cup raw cashews or macadamia nuts (unsalted)
2/3 cup water
1 tbsp dietary yeast or vegan Parmesan
1 tsp onion powder
3/4 tsp salt
1/8 tsp ground pepper plus additional for serving
8 oz pasta or spaghetti squash

If time permits, start by soaking the cashews in a bowl of water for an hour or two. Drain and pat dry. This non-obligatory step will enhance the creamy texture of the sauce. Combine all components nonetheless the pasta in a extreme velocity blender until very clear. (In the event you don’t private a extreme velocity blender like a Vitamix, substitute half a cup of raw cashew butter for the nuts and use any blender or meals processor.) The sauce should look skinny. It thickens throughout the fridge or when heated in a saucepan. Serve over pasta, and garnish with vegan cheese and additional pepper if desired. Refrigerate any leftover sauce in a coated container for as a lot as per week.View Vitamin Particulars