Vegan Cacio e Pepe Pasta

Follow our step-by-step guide on how to make Vegan Cacio e Pepe Pasta.

1. Step 1

   To start, soak your cashews in boiling water for at least 10 minutes.

2. Step 2

   This will help them soften and blend into a creamy sauce.

3. Step 3

   While the cashews are soaking, grab a large pot and fill it with lightly salted water.

4. Step 4

   Bring it to a boil, then add your spaghetti.

5. Step 5

   Cook it according to the package instructions, stirring occasionally, until it reaches that perfect al dente texture—usually about 12 minutes.

6. Step 6

   Once your cashews are ready, drain them and toss them into a blender.

7. Step 7

   Blend until they’re smooth and creamy, then add in the nutritional yeast, miso paste, and a generous 1/4 teaspoon of coarsely ground black pepper.

8. Step 8

   Blend again, and if the mixture is too thick, don’t hesitate to add a splash of the pasta water to achieve that luscious, creamy consistency.

9. Step 9

   When your spaghetti is cooked to perfection, reserve about a cup of the pasta water before draining it.

10. Step 10

    In a large bowl, combine the drained spaghetti with your delicious cashew sauce.

11. Step 11

    Mix everything together thoroughly, and if the sauce feels a bit too thick, gradually stir in some of that reserved pasta water until it clings beautifully to the pasta.

12. Step 12

    Now it’s time to serve! Plate your spaghetti and drizzle a little extra-virgin olive oil on top for that finishing touch.

13. Step 13

    Sprinkle with the remaining black pepper for an extra kick.

14. Step 14

    Enjoy your creamy, dreamy spaghetti dish that’s not only satisfying but also packed with flavor!.