Go Back
–+ servings
Cacio e Pepe Veggiekins Blog
Print Recipe
5 from 4 votes

No-Blend Vegan Cacio e Pepe (vegan, gluten free, wfpb)

Quick and easy Vegan Cacio E Pepe, no blender required! This easy 8 ingredient recipe is a must try with your favourite pasta.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: main dishes
Cuisine: Italian
Keyword: 15 minute meals, dinner, gluten free, high protein, Italian, oil free, one pot, pasta, vegan, weeknight meals, wfpb
Servings: 3 -4 servings
Author: Remy

Ingredients

  • 8 oz pasta of choice I used gluten free
  • 1/2 cup pasta cooking water reserved
  • 3 tbsp creamy cashew butter no added ingredients
  • 2 tbsp nutritional yeast
  • 1/2 tbsp white miso paste
  • juice of half a lemon
  • salt to taste
  • 1-2 tsp freshly cracked black peppercorns
  • optional
  • grated vegan parmesan

Instructions

  • Prepare your pasta al dente according to package directions. Reserve a 1/2 cup of the pasta cooking water, drain pasta and set aside.
  • In the same pot, or a small bowl, whisk together cashew paste, nutritional yeast, miso paste and lemon juice. Add 1/4 cup of water and whisk until completely smooth. Season with salt and pepper.
  • Return pasta to the pot and fold in the sauce until coated. If desired, add additional pasta water to help to coat. Serve with optional vegan parmesan to top and more pepper to taste.

Notes

Recipe adapted from Bon Appétit.