Vegan Cacio e Pepe

This vegan version of the cheese-and-black-pepper pasta staple comes remarkably close to the real thing.

FOR THE CASHEW PARMESAN:
1/2 cup raw whole cashews
2 tablespoons nutritional yeast
1/2 teaspoon kosher salt or sea salt
1/8 teaspoon garlic powder

FOR THE VEGAN CACIO E PEPE:
1/2 pound (8 ounces) whole wheat spaghetti pasta
2 tablespoons olive oil
1/2 cup cashew Parmesan
1/2 teaspoon freshly ground black pepper (plus more to taste if desired)
1/4 teaspoon kosher salt or sea salt (plus more to taste if desired)

View the full recipe at Kitchen Treaty →