This Creamy Vegan Cacio e Pepe recipe is way healthier than your traditional cacio e Pepe. This creamy vegan pasta uses only a handful of simple ingredients using cashews as the main ingredient for cream sauce, aromatic garlic, and bold black pepper, all tossed with perfectly cooked penne pasta making it better than the real thing! It's a comforting and indulgent meal that will surely become a perfect weeknight meal favorite.
Why You'll Love This:
- Rich and creamy without any dairy
- Bursting with flavor from garlic and black pepper
- Quick and easy to make for busy weeknights
- Perfect for both vegans and non-vegans alike
- Customizable with your favorite herbs and spices
Ingredients
- 12 ounces penne pasta, pasta of choice or any of your favorite pasta shapes.
- 2 tablespoons olive oil
- 1 cup cashews, soaked and drained
- 3 cloves garlic, minced
- ¼ cup nutritional yeast
- Pink salt, to taste
- 2 teaspoons black peppercorns, crushed
- ½ cup plant-based milk (such as almond, soy, or oat)
Instructions
In a blender, combine soaked cashews, nutritional yeast, pink salt, crushed black peppercorns, and plant-based milk. Blend until smooth and creamy. Adjust consistency with a cup of the starchy pasta water.
- Cook the penne pasta in a large pot of salted water according to the package instructions until al dente. Drain and set aside. Save the pasta water to adjust sauce consistency. Pasta cooks differently so be mindful.
- In a large skillet or sauté pan, heat olive oil over medium-high heat. Add minced garlic and sauté until fragrant, about 2 minutes.
- In a high powered blender, combine soaked cashews, nutritional yeast, pink salt, crushed black peppercorns, and plant-based milk. Blend until creamy sauce forms.
- Pour the cashew cheese sauce into the skillet with the garlic and cook for another 2-3 minutes, stirring constantly, until heated through and slightly thickened.
- Add the cooked penne pasta to the skillet and toss using a wooden spoon until well coated in the creamy sauce.
- Serve hot, garnished with a lot of black pepper and fresh parsley if desired. You can also garnish with cashew parmesan by grinding cashews and nutritional yeast.
Hint: For an extra creamy texture in your cashew cheese sauce, try soaking the cashews in water overnight or for at least 4 hours before blending. This softens the cashews, making them easier to blend into a smooth and velvety sauce. If you're short on time, you can also quick-soak the cashews by pouring boiling water over them and letting them sit for 15-20 minutes. Enjoy the luxurious creaminess this simple step adds to your creamy vegan penne cacio e pepe! Remember you can never have too much black pepper, so add that extra black pepper.
Substitutions
- Gluten-Free Option: Use gluten-free penne pasta to make this dish suitable for those with gluten sensitivities.
- Cashew Alternatives: Substitute cashews with blanched almonds or macadamia nuts for a different nutty flavor. A little bit of yellow miso paste won't hurt too.
- Nutritional Yeast: If you don't have nutritional yeast, you can omit it, but it adds a cheesy flavor to the sauce. Alternatively, you can use vegan cheese shreds or a tablespoon of white miso paste for a savory umami boost.
Variations
- Roasted Garlic: Add roasted garlic cloves to the cashew cheese sauce for an extra depth of flavor.
- Herb Infusion: Infuse the plant-based milk with fresh herbs like rosemary or thyme before blending for added fragrance.
- Mushroom Medley: Sauté a variety of mushrooms and add them to the pasta for a hearty and earthy twist.
See this Cashew Cream Spaghetti!
Top tip
To achieve a truly authentic and flavorful cacio e pepe experience, toast your crushed black peppercorns in a dry skillet over medium heat for a minute or two before incorporating them into the cashew cheese sauce. Toasting the peppercorns releases their essential oils, intensifying their aroma and adding a robust, peppery flavor to the dish. Be careful not to burn them, as this can result in a bitter taste. Elevate your creamy vegan penne cacio e pepe to the next level with this simple yet impactful top tip!
FAQ
- Can I make this dish ahead of time? Yes, you can prepare the cashew cheese sauce in advance and store it in the refrigerator for up to 3 days. Simply reheat the sauce and toss it with freshly cooked pasta when ready to serve.
- Can I freeze leftovers? While the sauce can be frozen, pasta dishes tend to lose their texture when frozen and reheated. It's best to enjoy this dish fresh if possible.
- Can I use other types of pasta? Absolutely! Feel free to use your favorite pasta shape in place of penne, such as spaghetti, fettuccine, or shells.
- Is nutritional yeast necessary? Nutritional yeast adds a cheesy flavor to the sauce, but you can omit it if you prefer. Alternatively, you can use vegan cheese shreds or a tablespoon of white miso paste for a similar umami flavor.
- Can I adjust the amount of black pepper? Yes, feel free to adjust the amount of black pepper according to your taste preferences. Add more for a bolder flavor or less for a milder taste.
- What can I serve with this dish? This creamy vegan penne cacio e pepe pairs well with a simple green salad or roasted vegetables for a complete and satisfying meal.
Enjoy indulging in this creamy and flavorful vegan twist on a classic Italian favorite! Be sure to share your creations with me on social media—I'd love to see how you make this dish your own. Buon appetito!
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with [this recipe]:
Creamy Vegan Penne Cacio e Pepe (Cashew Cheese & Pepper)
Ingredients
- 12 ounces penne pasta
- 2 tablespoons olive oil
- 1 cup cashews soaked and drained
- 3 cloves garlic minced
- ¼ cup nutritional yeast
- Pink salt to taste
- 2 teaspoons black peppercorns crushed
- ½ cup plant-based milk such as almond, soy, or oat
Instructions
- Cook the penne pasta according to the package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 2 minutes.
- In a blender, combine soaked cashews, nutritional yeast, pink salt, crushed black peppercorns, and plant-based milk. Blend until smooth and creamy.
- Pour the cashew cheese sauce into the skillet with the garlic and cook for another 2-3 minutes, stirring constantly, until heated through and slightly thickened.
- Add the cooked penne pasta to the skillet and toss until well coated in the creamy sauce.
- Serve hot, garnished with additional black pepper and fresh parsley if desired.
Comments
No Comments