Dairy-Free Spaghetti Cacio e Pepe
Indulge in the creamy, peppery goodness of Dairy-Free Spaghetti Cacio e Pepe, a plant-based twist on the classic Italian favorite. This recipe swaps traditional cheese for a luscious cashew-based sauce enhanced with nutritional yeast, creating a velvety texture and savory depth that rivals the original. Infused with garlic, freshly ground black pepper, and a touch of lemon juice, this dairy-free delight is rich in flavor while being surprisingly light. Perfectly cooked al dente spaghetti is tossed in the silky sauce, with reserved pasta water adding just the right amount of creaminess. Finished with a garnish of fresh parsley, this simple yet elegant dish is ready in just 30 minutes and ideal for busy weeknights or an impressive dinner. Whether you're avoiding dairy or simply exploring vegan options, this recipe is your go-to comfort food classic.
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Ingredients
- 12 oz Spaghetti
- 3 tbsp Olive oil
- 2 cloves Garlic, minced
- 3 tbsp Nutritional yeast
- 1 cup Cashews (unsalted, soaked for 4 hours or boiled for 15 minutes)
- 1.5 cups Unsweetened almond milk (or other dairy-free milk)
- 1 tbsp Lemon juice
- 2 tsp Ground black pepper
- 1 tsp Salt
- 1 cup Reserved pasta water
- 2 tbsp Fresh parsley (optional, for garnish)
Directions
Step 1
Bring a large pot of salted water to a boil. Cook the spaghetti for the time specified on the package until al dente. Reserve 1 cup of pasta water before draining.
Step 2
While the pasta cooks, prepare the dairy-free 'cheese' sauce by blending the soaked or boiled cashews, nutritional yeast, unsweetened almond milk, lemon juice, and salt. Blend until completely smooth and creamy. Adjust seasoning as needed.
Step 3
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant but not browned.
Step 4
Lower the heat to medium-low and pour the blended cashew sauce into the skillet. Stir continuously for 2-3 minutes to warm the sauce and thicken slightly.
Step 5
Add the reserved pasta water gradually, about 1/4 cup at a time, while stirring. This will achieve a silky consistency for the sauce.
Step 6
Add ground black pepper to the sauce, adjusting the quantity to taste. Stir well to distribute the pepper evenly.
Step 7
Add the cooked spaghetti to the skillet and toss until the pasta is fully coated in the sauce.
Step 8
Serve immediately, garnished with a sprinkle of additional ground black pepper and fresh parsley, if desired.
Nutrition Facts
| Serving size | (1185.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1926.0 |
| Total Fat 118.0g | 0% |
| Saturated Fat 19.5g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2658.3mg | 0% |
| Total Carbohydrate 168.3g | 0% |
| Dietary Fiber 16.9g | 0% |
| Total Sugars 13.1g | |
| Protein 60.5g | 0% |
| Vitamin D 150.0IU | 0% |
| Calcium 803.5mg | 0% |
| Iron 20.3mg | 0% |
| Potassium 1844.8mg | 0% |
Source of Calories