Cacio e Pepe

Name: Cacio e Pepe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 200 g (7 oz) cashews; 60 g (2¼ oz) nutritional yeast; 4 tbsp olive oil; 2 tbsp lemon juice; 2 tsp white miso paste; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp freshly ground black pepper (ideally Lampong pepper), plus extra to serve; 1 tsp freshly ground black pepper (ideally Lampong pepper), plus extra to serve; 1 × portion of My Vegan & gluten-free Pasta or 225 g (8 oz) vegan gluten-free dried pasta of your choice; 1 × portion of My Vegan & gluten-free Pasta or 225 g (8 oz) vegan gluten-free dried pasta of your choice

Preparation info

Serves
4

Difficulty
Easy
Ready in
25 min

Appears in

Veganissimo!

By Antonio Alderuccio

Published 2025

About

This recipe puts a contemporary, plant-based spin on the classic Roman pasta dish by swapping pecorino romano for a creamy cashew and nutritional yeast blend. This adaptation reflects the evolving landscape of vegan cuisine while staying true to the timeless allure of the original. It’s definitely the most famous dish at Plant Club.

Ingredients

200 g (7 oz) cashews
60 g (2¼

Europe
Italy
Rome
Pasta
Gluten-free
Vegan

Method

In a bowl, soak the cashews in water for at least 4 hours or overnight before using.

Drain the cashews and tip into the bowl of a blender or food processor. Add the nutritional yeast, olive oil, lemon juice, white miso paste, garlic powder, onion powder, black pepper and a pinch of salt. Blitz together until smooth and creamy.

If you’re using fresh pasta, cook according to the i