Plant-Powered Cacio e Pepe

Name: Plant-Powered Cacio e Pepe
Yield: Makes 2-4 servings
Ingredients: ½ lb (225 g) dried short pasta, such as garganelli or penne; Kosher salt and freshly ground pepper; ½ cup (2 oz/60 g) raw whole cashews; Juice of ½ lemon; ½ cup (3 oz/80 g) hemp seeds; 1 cup (8 fl oz/240 ml) unsweetened plain plant-based milk; 1 clove garlic, or ¼ teaspoon garlic powder; ¾ cup (1½ oz/45 g) nutritional yeast

Preparation info

Makes
2-4
servings

Difficulty
Easy

Appears in

Williams Sonoma at Home Favorites

By Williams Sonoma

Published 2023

About

This is Devon’s quick plant-based creamy sauce for a cozy day. It’s filled with simple nutrients, so you feel good beyond the pasta moment! You can use this sauce with gluten-free or grain-free pasta or even over roasted vegetables.

Ingredients

½ lb (225 g) dried short pasta, such as garganelli or penne
½ cup

Pasta
Vegetarian

Method

Bring a large pot two-thirds full of salted water to a boil over high heat. Add the pasta and cook until al dente according to the package instructions.

Meanwhile, in a blender, combine the cashews, hemp seeds, garlic clove, nutritional yeast, milk, lemon juice, 1½ teaspoons salt, and ¾ teaspoon pepper. Blend on high speed until smooth and creamy, about 1 minute.

Drain the pasta