Vegan Cacio e Pepe
Cacio e pepe is one of those Roman classics that feels almost impossible to replicate without dairy — but this version pulls it off beautifully, and the secret is a silky cashew cream blended with nutritional yeast. Soaking the cashews in boiling water and blending them smooth creates a sauce base that's genuinely rich and luscious, not a pale imitation. The real magic happens in the skillet, where toasted black pepper blooms in olive oil before the starchy pasta water joins the party, building that glossy, clinging sauce the dish is famous for. Tossing the spaghetti vigorously at the end emulsifies everything together so each strand is coated in bold, peppery creaminess. It serves four and comes together with pantry staples and one good blender — no specialty store required. A finishing crack of black pepper and optional vegan parmesan over the top makes it feel genuinely restaurant-worthy.
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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 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.
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