Vegan Cacio e Pepe (Cashew & Garlic Cream Sauce)

Name: Vegan Cacio e Pepe (Cashew & Garlic Cream Sauce)
Prep time: 20 min
Cook time: 15 min
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: 0.5 cup raw cashews; 2 tbsp pasta water; 5 tbsp water; 1 clove garlic clove; lemon; 0.25 tsp salt; 1 tsp nutritional yeast; 0.5 tsp pepper; Banza pasta

20 mins prepServes 2

If you’re not turned on right now YOU’RE LYING. VEGAN CACIO E PEPE (cashew & garlic cream sauce AKA drool) featuring @eatbanza 1/2c raw cashews 2 tbsp pasta water 5 tbsp water 1 garlic clove small squeeze of a lemon 1/4 tsp salt 1 tsp nutritional yeast 1/2 tsp pepper Soak your raw cashews in water overnight in the fridge (or boil for 20 mins) Boil your pasta, saving 2 tbsp of the starchy pasta water. Strain your cashews, add to a high powdered blender with pasta water, regular water, garlic, lemon, salt, nutritional yeast, and pepper. Toss noods in sauce and add moooore pepppper because that’s basically the star of the dish. Enjoy 🤌🏼

2 servings

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Instructions

Soak your raw cashews in water overnight in the fridge (or boil for 20 mins). Boil your pasta, saving 2 tbsp of the starchy pasta water. Strain your cashews, add to a high-powered blender with the saved pasta water, regular water, garlic, lemon, salt, nutritional yeast, and pepper. Blend until smooth. Toss the cooked pasta in the prepared sauce and add more pepper, as it's a key flavor of the dish. Enjoy!

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Vegan Cacio e Pepe (Cashew & Garlic Cream Sauce)

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