Vegan Cacio e Pepe with Cashew Cream
A creamy, dairy-free twist on the classic Roman pasta, using cashew butter and miso for a rich, cheesy flavor.
- Prep15 min
- Cook8 min
- Total15 min
- DifficultyEasy
- Servings2
This vegan cacio e pepe is a revelation: silky spaghetti coated in a luscious sauce made from cashew butter, white miso, and nutritional yeast. The black pepper is the star, toasted until fragrant and ground fresh for a spicy kick.
Ready in just 15 minutes, it's a weeknight dream. The starchy pasta water helps emulsify the sauce into a glossy, creamy finish without any dairy. Simple, fast, and incredibly satisfying.
Ingredients
Servings
Converted amounts are rounded.
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Method
- Cook the spaghetti in a large pot of boiling salted water according to package directions, about 8 minutes or until al dente. Reserve about 200 ml (1 cup) of the pasta water before draining.
- In a small bowl, stir together the nutritional yeast, cashew butter, and white miso paste until smooth.
- Coarsely crush the black peppercorns using a mortar and pestle or a spice grinder.
- Heat the olive oil in a large skillet over medium heat. Add about three-quarters of the crushed pepper and cook, stirring constantly, for 1–2 minutes until fragrant.
- Add the cashew butter mixture and the reserved pasta water to the skillet. Stir well and let simmer for 1–2 minutes, until slightly thickened.
- Turn off the heat. Add the drained spaghetti to the skillet and toss quickly until the sauce is creamy and glossy. If needed, add a splash more pasta water to loosen.
- Serve immediately, sprinkled with the remaining crushed black pepper and a drizzle of olive oil if desired.
💡 Tips
- For a nut-free version, substitute cashew butter with sunflower seed butter.
- Toasting the pepper in oil releases its aroma—don't skip this step.
- Reserve more pasta water than you think you need; it's the key to a silky sauce.
Inspired by a recipe from Kitchen Stories