Cacio E Pepe
- Super simple
- 0:15 m
- 12 ingredients
Cheese! Glorious cheese! If you are a big cheese fan, and always on the hunt for the best vegan cheeses then we think you may like our vegan cheese pasta recipes! This is one of our favourite vegan pasta dishes! Super cheesy. Super easy. Super tasty. What more could you want from a creamy vegan pasta dish?? If you make this, make sure you eat it quickly so it doesn't get too sticky.
Serves: 4
Ingredients
For the Cacio E Pepe
- 1 tsp apple cider vinegar
- 1 tbsp pepper
- 1 tbsp extra virgin olive oil
- 130g cashew nuts
- 150ml cashew milk
- 15g nutritional yeast
- 150g silken tofu
- 100ml pasta water
- ½ tsp garlic powder
- 350g spaghetti - the thicker the better
- 1 tbsp balsamic vinegar
To serve
- 100g rocket
- nutritional yeast - for dusting
- Salt & pepper to taste
Before you start
Food processor | 2 x Saucepan
Step 1
First, make the creamy sauce
- Put the cashews, milk, nutritional yeast, silken tofu, apple cider vinegar, garlic powder and pepper in a food processor and blitz until completely smooth
- Pour the sauce into a small saucepan, put the saucepan on the stove over a low heat and gently warm, stirring occasionally
Ingredients
- 1 tsp apple cider vinegar
- 1 tbsp pepper
- 1 tbsp extra virgin olive oil
- 130g cashew nuts
- 150ml cashew milk
- 15g nutritional yeast
- 150g silken tofu
- ½ tsp garlic powder
Step 2
Now, make the pasta
- Cook the pasta according to package instructions
- Drain the pasta (saving 100ml of it) quickly pour it back into the pan, pour over the sauce and fold it into the pasta to cover quickly
Ingredients
- 100ml pasta water
- 350g spaghetti - the thicker the better
- 1 tbsp balsamic vinegar
Step 3
Time to serve
- Serve the pasta into 4 bowls, add a little rocket to each bowl, drizzle a little olive oil and balsamic vinegar over the rocket
- Season to perfection with nutritional yeast, salt and pepper and serve immediately
Ingredients
- 100g rocket
- nutritional yeast - for dusting
- Salt & pepper to taste