Vegan Cacio e Pepe

Total Time 20 minutes
Servings 2 servings
Calories 530 kcal



  • 4 oz spaghetti
  • 2 tbsp olive oil
  • 1 tsp cracked black pepper

Cashew Parmesan:

  • 1/2 cup raw cashews
  • 2 tsp nutritional yeast
  • 1/4 tsp garlic powder
  • 1/4 tsp sea salt


  1. Pasta: In large pot of boiling water, cook spaghetti according to package directions. Drain, reserving 1/3 cup cooking liquid.
  2. Cashew Parmesan: Meanwhile, in food processor, mix together cashews, nutritional yeast, garlic powder and salt until ground. Set aside.
  3. Toss together pasta, reserved cooking liquid, olive oil, pepper and Cashew Parmesan until pasta is well coated.
  4. Sprinkle with chopped fresh parsley or chives if desired.

Recipe Notes

You can find nutritional yeast in some grocery stores, health food stores or bulk food stores.

A Pasta Fits original recipe.