Creamy, cheesy and thick this cacio e pepe sauce tastes like it came straight out of Italy! The ingredient list is simple, yet this recipe packs tons flavor.
I served this pasta dish to my husband and he had no idea it was vegan. The texture of the sauce is so creamy and cheesy! I added extra sauce to my noodles, but you can keep it light too! Either way, I can guarantee your family will be reaching for more.
What makes it Healthyish?
Here is a list of the health benefits that the two main ingredients in this recipe provide our bodies.
- Cashews: cashews are rich in heart healthy fats, plus they have been known to boost our immune systems too.
- Black peppercorn: High in antioxidants and help manage free radicals in our bodies. Plus, they are known to be anti-inflammatory too.
So, let’s get this recipe started!
Plant Based Cacio e Pepe
- pasta pot
- saute pan
- 1 tablespoon butter earth balance
- 1 cup soaked raw cashews
- 1 small sweet white onion
- 2 tablespoons nutritional yeast
- 1 teaspoon crushed black peppercorns
- 1 – 2 cups reserved pasta water
- Pasta noodles
- ** Soak 1 cup of raw, unsalted cashews overnight in water. **
- Boil a pot of water and cook your pasta noodles. I like mine al dente but cook them any way you like. Drain off water and set noodles aside.
- In a large sauté pan over medium heat add the plant-based butter and sliced sweet onion. Let the onion sweat and get translucent.
- Add the cashews and crushed black peppercorns. Simmer over medium heat.
- Add the cashew, onion mixture into a blender. Add the nutritional yeast and 1 cup of reserved pasta water, blend well.
- Pour the creamy sauce back into the sauté pan and simmer over low heat. If the sauce is too thick, simply add more reserved pasta water and stir well.
- Add the noodles and simmer everything together over low heat. You can add more crushed black pepper and a pinch of salt to taste if you desire.
- Serve and enjoy!
Author: Sarah Thomas-DrawbaughSarah Thomas-Drawbaugh is a home cook, recipe developer and the creator of the brand, Healthyish®. Sarah believes that living Healthyish® is a lifestyle centered around the 80/20 rule. Her beliefs are directly reflected in her recipes which are mostly plant-based. (but sometimes not) Her work can be seen in Healthy-ish by Bon Appetit and Bon Appetit Magazine (digital), Women’s Health Magazine (digital) and Mind Body Green. Sarah is a Pittsburgh, PA native but currently lives in Vail, Colorado with her husband, Dan and rescue dog, Graci!