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Vegan Cacio e Pepe with Probiotic Pepper

Vegan Cacio e Pepe with Probiotic Pepper



Cashew Parmesan:
  • 1/2 cup raw whole cashews
  • 2 tablespoons nutritional yeast
  • 1/2 teaspoon EatSpice Pink Salt
  • 1/8 teaspoon EatSpice Garlic Powder


  • Make the cashew parmesan. Add all ingredients to a blender or food processor and pulse just until a fine meal forms. It should resemble fine bread crumbs. Set aside.
  • Cook the pasta. Bring a large pot of salted water to a boil. Cook pasta according to instructions. Before draining, reserve about 1/2 cup of the cooking water. Drain.
  • Assemble the Cacio e Pepe. Pour the pasta into to a large bowl. Drizzle with olive oil. Top with 1/2 cup cashew parmesan, 1/2 teaspoon pepper, and 1/4 teaspoon salt. Using tongs or two wooden spoons, toss to evenly coat pasta. Add pasta water, a couple of tablespoons at a time, and toss again, until the pasta is moistened and a bit saucy. A true sauce doesn’t form as it does with an authentic Cacio e Pepe – it will be a bit more dry (but still delicious!) Taste and add additional salt and pepper if desired.
  • Sprinkle remaining cashew parmesan over the top and give it an extra turn or two of cracked pepper for good measure. Serve.

(Recipe via Kitchen Treaty)

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