To create a vegan version I had to add a few extra ingredients and steps, but it’s still a really simple dish. While you could probably make a version by just swapping vegan Parm for pecorino romano (the variety of cheese normally used), you probably wouldn’t get much in the way of melting, which is essential to create the smooth, classic, creamy sauce cacio e pepe is known for. We’ll be making an easy cashew-based sauce, which is something like a lighter, cheesier version of my vegan fettuccine Alfredo sauce. Then we’ll toss the pasta in a mix of the sauce, vegan butter and black pepper. Read on for the details on how to make this scrumptious dish!
How It’s Made
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe! Tip: Blending up all those cashews can take a few minutes, so be patient, particularly if you’re not using a high-powered blending device. Now you can begin cooking your pasta. Just cook it until it’s al dente, which means it’s a bit on the firm side, just past being undercooked. Make sure to reserve a half cup or so of the pasta water before you drain it.
More Vegan Pasta Recipes
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