Vegan Cacio e Pepe Pasta Recipe


This basic vegan cacio e pepe recipe is simply as wealthy and tacky as the unique, with no cheese or dairy required!

Vegan Cacio e Pepe Pasta

Straightforward dairy free cacio e pepe

Conventional cacio e pepe hails from the Lazio area of Italy and is made up of simply three components: pecorino Romano cheese, freshly floor black pepper, and spaghetti or tonnarelli pasta.

The identify actually interprets to “cheese and pepper” in Italian.

For this nondairy and plant based mostly cacio e pepe, we make use of tacky dietary yeast or vegan Parmesan cheese and onion powder rather than the Romano. And we embrace cashew cream for additional richness.

With only a few minutes of labor, you get a home made and wholesome vegan dinner harking back to one thing you may discover at a elaborate Italian restaurant.

Readers additionally like this Cauliflower Pizza Crust

Italian Vegan Pasta RecipeItalian Vegan Pasta Recipe

Vegan cacio e pepe pasta sauce recipe video

Above – watch the step-by-step recipe video

Cacio e Pepe IngredientsCacio e Pepe Ingredients

Substances for the vegan dinner recipe

In contrast to many different 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 will have water, black pepper, onion powder, salt, dietary yeast or vegan Parmesan cheese, and uncooked cashews or macadamia nuts.

Search for uncooked unsalted cashews, or select salted nuts and reduce the salt within the recipe to style. Or chances are you’ll substitute half a cup of cashew butter.

It can save you cash by shopping for the nuts within the bulk bin provided at many well being meals shops, together with Entire Meals. Some common grocery shops additionally provide bulk bins.

For a keto cacio e pepe, use low carb macadamia nuts as an alternative of cashews.

In case you wouldn’t have any onion powder available, substitute it with half a sautéed or roasted onion or a tablespoon of diced onion flakes.

Observe: If you would like a model with no cashews, do this Cauliflower Alfredo Sauce.

Be happy so as to add your favourite nondairy milk rather than the water when you desire. Choices that work properly embrace soymilk, almond milk, coconut milk, or oat milk.

When you do this home made model, you’ll by no means return to the frozen cacio e pepe from Dealer Joe’s ever once more.

Egg Free Cacio e Pepe (Plant Based)Egg Free Cacio e Pepe (Plant Based)

Tips on how to make vegan cacio e pepe pasta

Optionally, begin by soaking the macadamia nuts or cashews in a cereal sized bowl of water for an hour or two. Drain and pat absolutely dry. This elective step will increase the creamy texture of the sauce.

Mix the soaked nuts, onion powder, floor pepper, salt, vegan Parmesan or dietary yeast, and two thirds cup water in a excessive velocity blender till clean.

If in case you have no excessive velocity blender, corresponding to a Vitamix or Blendtec, swap the cashews for half a cup of uncooked cashew butter and chances are you’ll use any blender or meals processor.

The sauce ought to look skinny after mixing. It should thicken significantly when heated in a saucepan or because it sits within the fridge.

Serve over cooked al dente pasta noodles, rice, shirataki noodles, or roasted spaghetti squash. Or strive it alongside home made Kale Chips or this Avocado Salad.

Retailer any leftover cacio e pepe sauce in an hermetic coated container within the fridge for as much as every week. Warmth in a pot on the range or microwave earlier than serving.

For one of the best style and texture, we don’t advocate freezing the sauce.

Dairy Free Cacio e PepeDairy Free Cacio e Pepe

The recipe was tailored from this Cashew Alfredo Sauce and my Vegan Alfredo Sauce.

  • 3/4 cup uncooked 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 floor pepper plus extra for serving
  • 8 oz pasta or spaghetti squash
  • If time permits, begin by soaking the cashews in a bowl of water for an hour or two. Drain and pat dry. This elective step will increase the creamy texture of the sauce. Mix all components however the pasta in a excessive velocity blender till very clean. (If you don’t personal a excessive velocity blender like a Vitamix, substitute half a cup of uncooked cashew butter for the nuts and use any blender or meals processor.) The sauce ought to look skinny. It thickens within the fridge or when heated in a saucepan. Serve over pasta, and garnish with vegan cheese and extra pepper if desired. Refrigerate any leftover sauce in a coated container for as much as every week.View Diet Details

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