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Vegan Spaghetti Cacio e Pepe

Today we cook vegan spaghetti cacio e pepe. An Italian classic from Rome and a super easy and simple dish. Because pasta with cacio (a Roman pecorino cheese) and pepper actually comes with 3 ingredients in the original. For the vegan version, we need twice as many ingredients (which is still not a lot), but the preparation is nonetheless very easy. In short: cook the pasta, make a sauce from cashew nuts, pasta water and a few spices, mix everything. Ready to eat.

Vegan Spaghetti Cacio e Pepe

Vegan Spaghetti Cacio e Pepe

Servings: 2
Cost per Serving: 1,25 €

Ingredients

  • 250 g spaghetti
  • 70 g cashews
  • 1 tbsp lemon juice
  • 5 tbsp nutritional yeast flakes
  • 1 tsp miso paste, light
  • 1/2 tsp pepper
  • optional: vegan grated parmesan

Preparation

  • Pour boiling water over the cashews and let them soak for at least 20 minutes, or even longer.
  • Cook the spaghetti al dente according to the package instructions in well-salted water.
  • Drain the cashews in the meantime. Puree to a sauce with lemon juice, yeast flakes, miso paste, pepper and 200 ml of pasta cooking water.
  • Drain the pasta. Collect the cooking water. Mix the spaghetti with the sauce. Maybe add a little more cooking water. Serve sprinkled with freshly ground pepper and grated vegan parmesan.

Vegan Spaghetti Cacio e Pepe

Vegan Spaghetti Cacio e Pepe

Related Posts:

  1. Authentic Vegan Spaghetti alla Carbonara
  2. Vegan Cashew Ricotta
  3. Vegan Meltable Mozzarella Cheese

Kategorie: Pizza & Pasta

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