Simply Quinoa · by Alyssa★ 5.0 (9)
Vegan Cacio e Pepe
NUTRITION · PER SERVING135M COOK
CAL 14%·PRO 18%
CARBS 39G58% OF CAL
3G FIBER1G SUGAR35G OTHER
FAT 9G29% OF CAL
2G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegan cacio e pepe made with a creamy cashew sauce seasoned with miso, lemon, and lots of black pepper. This Italian-style pasta is rich, peppery, and surprisingly satisfying without cheese or cream.
mainitalianpastatofu🍲 stockpot🌀 blenderdairy freegluten freeveganvegetarian
View the full recipe on Simply Quinoa →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 lb gluten-free spaghetti ((I like Banza))
- 1 cup raw cashews (, soaked at least 2 hours)
- 1/2 cup nutritional yeast
- 1/4 cup lemon juice
- 1/2 - 1 tablespoon whole black peppercorns
- 1/2 teaspoon miso paste ((or sea salt))
- 1/2 teaspoon sea salt
- 3/4 cup filtered water
- Garnish with fresh basil (, cracked pepper & grated macadamia nuts)
At a glance
PER SERVING · TIME 135M
CAL 14%·PRO 18%
CARBS 39G58% OF CAL
3G FIBER1G SUGAR35G OTHER
FAT 9G29% OF CAL
2G SAT7G 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
- 5m
- Cook
- 10m
- Sodium
- 36mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 299mg
- Calcium
- 13mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 36MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.