This recipe is TOO good. Honestly it’s easy and quick and the perfect recipe for a date night or a romantic dinner for yourself. One of my favorite recipes that I just HAD to veganize. Enjoy this creamy, delicious cacio e pepe.
Ingredients:
1 cup unsalted raw cashews
4 Tbsp. extra-virgin olive oil,
Kosher salt
2 garlic cloves
1 shallot
2 Tbsp. white miso paste
16oz spaghetti
½ tsp. crushed red pepper flakes
⅛ tsp. onion powder
2 tsp. freshly cracked black pepper, plus more for serving
2 Tbsp. fresh lemon juice
Zest of 1 lemon
Vegan parmesan (for serving)
Step 1
Drain cashews; set aside.
Step 2
Place cashews in a blender. Add garlic gloves, shallot, miso paste, and ½ cup fresh water. Blend on high speed until smooth, adding a little more water if needed to get the mixture moving.
Step 3
Cook spaghetti in a large pot of generously salted boiling water until very al dente, about 2 minutes less than package directions (pasta will finish cooking in sauce).
Step 4
Meanwhile, heat remaining 2 Tbsp. oil in reserved skillet over medium. Add red pepper flakes, onion powder, and 2 tsp. Of freshly grounded black pepper. Cook, stirring, until fragrant, about 1 minute. Pour in cashew purée and stir vigorously to combine (it’s okay if the mixture seizes up). Scoop out 1½ cups pasta cooking liquid and add to skillet; whisk until sauce is creamy in consistency, add more pasta cooking water as needed to achieve a smooth sauce. Stir in lemon juice; taste and season with more salt and pepper if needed.
Step 5
Top with lemon zest, vegan parmesan, and more black pepper and serve immediately.
