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Vegan Cacio e Pepe Recipe

Prep Time15 minutes
Cook Time13 minutes
Total Time30 minutes
Cuisine: Main
Servings: 4 servings
Author: Public Lives, Secret Recipes

Ingredients

  • ¼ cup nutritional yeast
  • ¼ cup cashew butter
  • 2 tbsp white miso paste
  • 12-16 oz spaghetti (or other pasta shape; the less you use, the thicker/creamier the sauce will be)
  • ¼ cup EVOO
  • black pepper, to taste
  • ½ lemon, juiced
  • ¾ cup pasta water
  • pinch of salt
  • 3 tbsp vegan butter

Instructions

  • Cook pasta according to pasta instructions.
  • In medium mixing bowl, combine nutritional yeast, cashew butter and miso paste. Stir until fully combined.
  • In medium skillet, add EVOO, pepper (to taste), and lemon. Cook over medium heat for roughly 3 minutes. Add in vegan butter, salt, pasta water and mixture in the medium skillet but turn off and remove from heat. Stir until fully combined.
  • Add the noodles, drained, into the skillet and toss until fully coated. Add ¼ cup more water to thin if needed. Serve and enjoy!

Notes

Supplies
  • medium mixing bowl
  • rubber spatula
  • medium skillet
  • measuring cup
  • strainer
  • mixing spoon