Vegan Cacio e Pepe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegan take on the Roman classic, using blended cashews and miso to create a creamy peppery sauce. Ready in 25 minutes, this pasta is rich and satisfying despite containing no cheese.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 cup water
- 1/2 cup raw cashews, (soaked in water 4 to 8 hours, drained and rinsed)
- 1 tablespoon white miso paste
- 1 tablespoon lemon juice
- 1 teaspoon salt, (plus more for the pasta water)
- 1 pound dried spaghetti
- 2 tablespoons vegan butter
- 2 teaspoons freshly ground black pepper
- Vegan Parmesan cheese, (for serving)
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 580mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 124mg
- Calcium
- 14mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 580MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.