Low Iodine Vegan Cacio e Pepe
Total time1 hr 5 min
Prep time15 min
Cook time20 min
4.5(5)
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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 saltChef's tipFine sea salt and table salt measure the same - no conversion needed.
For the pasta
- 12 oz dry spaghetti
- 1 tbsp fine sea saltChef's tipFine sea salt and table salt measure the same - no conversion needed.
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)
Can be omittedvegan parmesan
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.
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