BHA & BHT Free Vegan Cacio e Pepe with White Beans
Total time1 hr 5 min
Prep time15 min
Cook time20 min
4.8(17)
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Learn more āIngredients
4 servings
For the cashew cream
- Ā½ cup raw cashews
- Ā½ cup reserved pasta water (plus more as needed)
- 3 tbsp nutritional yeast
- Ā½ tsp fine sea salt
For the pasta
- 12 oz dry spaghetti
- 1 tbsp kosher salt
For the sauce
- 2 tbsp olive oil
- 2 tsp coarsely cracked black pepper, plus more for serving
- 1 can (15 oz) white beans, drained and rinsed
- 1 tbsp fresh lemon juice
For serving
- extra cracked black pepper, for serving (optional)
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Place the cashews in a heatproof bowl and cover with boiling water. Soak for 30 minutes, then drain and discard the soaking water.
- 2
Bring a large pot of water to a boil over high heat. Add the kosher salt, then cook the spaghetti according to package directions until al dente ā tender with a slight resistance at the center. Before draining, scoop out at least 1 cup of pasta water and set it aside. Drain the pasta.
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