Dairy Free Cacio e Pepe
Enjoy all the rich, comforting flavor of an Italian classic in no time. This satisfying dinner is guaranteed to please everyone.
Equipment
- blender
Ingredients
For the Cheesy Sauce
- 1/2 cup Raw Cashews
- 1/3 cup Nutritional Yeast
- 1 tbsp White Miso Paste
- 1 tsp Lemon Juice
- 1/2 tsp Kosher Salt
For the Pasta
- 12 oz Spaghetti
- 3 tbsp Dairy Free Butter
- 2 tsp Whole Black Peppercorns, Coarsely Cracked
- 1 1/2 cups Reserved Pasta Water
Instructions
- Cover the cashews with boiling water and soak for 15 minutes, then drain.
- Bring a medium pot of well salted water to a boil, using a little less water than usual so it gets extra starchy. Cook the spaghetti until 1 to 2 minutes shy of al dente, reserving 1 1/2 cups of the pasta water before draining.
- While the pasta cooks, scoop out 3/4 cup of the hot starchy water and blend it with the cashews, nutritional yeast, miso, lemon juice and salt until completely smooth and pourable.
- Melt the dairy free butter in a large skillet over medium heat. Add the cracked pepper and toast for about 1 minute until very fragrant.
- Add the spaghetti and 1/4 cup of the remaining pasta water to the skillet and toss for 1 minute to finish cooking.
- Remove the pan from the heat and pour in the cheesy sauce. Toss vigorously with tongs, adding pasta water a splash at a time, until a glossy, creamy sauce coats every strand. Serve immediately with extra cracked pepper.
Nutrition
Serving: 1servingCalories: 518kcalCarbohydrates: 72gProtein: 17gFat: 18g