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CACIO E PEPE (EASY CHEESY CREAMY VEGAN PASTA)

CACIO E PEPE (EASY CHEESY CREAMY VEGAN PASTA)
CACIO E PEPE (EASY CHEESY CREAMY VEGAN PASTA)

Super cheesy. Super easy. Super quick. What more could you want from a creamy vegan pasta dish?? If you make this, make sure you eat it quickly so it doesn't get too sticky.

Ingredients
Method

Ingredients

Cacio E Pepe (Cheese and Pepper sauce)

  • 130g cashew nuts
  • 150ml cashew milk
  • 15g nutritional yeast
  • 150g silken tofu
  • 1 tsp apple cider vinegar
  • ½ tsp garlic powder
  • 1 tbsp pepper
  • 100ml pasta water
  • 350g spaghetti (thicker the better)
  • Salt and more pepper to taste

Extras

  • 100g rocket
  • 1 tbsp extra virgin olive oil
  • 1 tbsp balsamic vinegar
  • nutritional yeast for dusting
  • Salt and pepper to taste

Method

  1. 1.

    First, make the creamy sauce | Put the cashews, milk, nutritional yeast, silken tofu, apple cider vinegar, garlic powder and pepper in a food processor and blitz until completely smooth | Pour the sauce into a small saucepan, put the saucepan on the stove over a low heat and gently warm, stirring occasionally


    Now, make the pasta | Cook the pasta according to package instructions | Drain the pasta, quickly pour it back into the pan, pour over the sauce and fold it into the pasta to cover quickly


    Time to serve | Serve the pasta into 4 bowls, add a little rocket to each bowl, drizzle a little olive oil and balsamic vinegar over the rocket | Season to perfection with nutritional yeast, salt and pepper and serve immediately.