Eggless Vegan Cacio e Pepe

Total time1 hr 5 min

Prep time15 min

Cook time20 min

4.5

(5)

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the cashew cream

½ cup raw cashews
1 cup boiling water
3 tbsp nutritional yeast
½ tsp fine sea salt

For the pasta

12 oz dry spaghetti
1 tbsp fine sea salt

For the sauce

2 tbsp extra-virgin olive oil
2 tsp coarsely ground black pepper, plus more for serving
½ cup reserved pasta water, plus more as needed

For serving

vegan parmesan, for serving (optional)

Instructions

1
Place the cashews in a heatproof bowl and pour the boiling water over them. Let soak for 30 minutes, then drain, discarding the soaking water.
2
Transfer the drained cashews to a blender. Add the nutritional yeast, 1/2 tsp salt, and 1/2 cup fresh cold water. Blend on high until completely smooth and creamy, about 1–2 minutes. Set aside.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!