Jessica in the Kitchen · by Jessica from Jessica in the Kitchen★ 5.0 (2)
Cacio e Pepe (Creamy & Dairy-Free!)
NUTRITION · PER SERVING30M COOK
CAL 43%·PRO 53%
CARBS 134G62% OF CAL
8G FIBER0G ADDED0G INTRINSIC119G OTHER7G TOTAL SUGAR
FAT 23G24% OF CAL
10G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegan version of the Roman pasta dish cacio e pepe, made creamy with cashew butter and seasoned with black pepper. Dairy-free, simple, and satisfying.
mainitalianpasta🍲 stockpot🍳 skilletvegetarian
View the full recipe on Jessica in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1 tablespoon fine sea salt (for pasta water - 18g)
- 12 ounces spaghetti or bucatini (340g)
- 1/4 cup raw cashews (45g)
- Hot water (for blending - 80mL)
- 2 teaspoons freshly cracked black pepper (4g)
- 2 tablespoons vegan butter (28g)
- 3/4 to 1 cup reserved hot pasta water (180 to 240mL)
- 1 tablespoon nutritional yeast (5g)
- 1/4 teaspoon fine sea salt (1.5g)
- 1/2 cup vegan Parmesan cheese (optional, 45g)
- Extra freshly cracked black pepper (to taste)
At a glance
PER SERVING · TIME 30M
CAL 43%·PRO 53%
CARBS 134G62% OF CAL
8G FIBER0G ADDED0G INTRINSIC119G OTHER7G TOTAL SUGAR
FAT 23G24% OF CAL
10G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 3983mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 201mg
- Calcium
- 20mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 3983MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.