Vegan Cacio e Pepe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A dairy-free take on cacio e pepe using a creamy cashew-based sauce with nutritional yeast and miso for umami depth. Rich and 'cheesy' despite being completely plant-based, ready in 15 minutes.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3/4 cup cashews
- 7 oz spaghetti
- 1/4 cup nutritional yeast
- 1/2 tsp sea salt
- 1 1/2 cups plant based milk
- 1 tsp garlic powder
- 2 tsp miso paste
- 1 tsp crushed peppercorns
- 1/4 cup vegetable stock
- 1/4 cup cilantro (chopped, to serve)
- 1/4 cup vegan parmesan (to serve)
At a glance
PER SERVING · TIME 15M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Cook
- 15m
- Sodium
- 289mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 312mg
- Calcium
- 152mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 289MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.