Creamy Vegan Penne Cacio e Pepe (Cashew Cheese & Pepper)
Welcome to my vegan kitchen! Today, I'm thrilled to share with you a classic Italian dish with a plant-based twist: Creamy Vegan Penne Cacio e Pepe. This dish is a delightful combination of creamy cashew cheese, aromatic garlic, and bold black pepper, all tossed with perfectly cooked penne pasta. It's a comforting and indulgent meal that will surely become a favorite in your recipe repertoire.
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.