Easy Vegan Cacio E Pepe Pasta Without Nuts
I love italian food, and cacio e pepe was one of my go to meals. Unfortunately all the dairy in it had me feeling not so great. This easy vegan cacio e pepe pasta without nots is pretty spot on. Also, it does not contain cashews like most vegan sauces so it is safe for people with nut allergies. This easy vegan cacio e pepe pasta without nuts also does not require a blender and only takes 15 minutes to make. Try this, and let me know what you think!
Is this a healthy pasta recipe?
This pasta is dairy free and made with better for you ingredients. Tahini adds healthy fats and miso adds gut friendly ingredients. This pasta would go great with roasted broccoli or brussels sprouts if you want to add extra veggies.
How to make this vegan pasta recipe:
This is recipe is so easy to make and does not require a blender! To make it, first cook your pasta and then set aside. Next whisk together your milk mixture. After that, add garlic to a pan and cook until softened. Pour your milk mixture into your pan and bring to a simmer until thickened. Lastly, mix with your favorite pasta, add your toppings and enjoy.
What you need for this vegan cacio e pepe pasta without nuts:
- Plant milk
- Tahini
- Miso
- Pepper
- Nutritional yeast
- Salt
- Lemon Juice
What can I substitute in this recipe?
- Miso can be subbed for 1/2 tbsp soy sauce
- Any creamy plant milk can be used
- Tahini can be subbed with cashew butter
Other plant based pasta recipe to try:
If you make this easy vegan cacio e pepe without nuts please leave me a rating and review on this blog post
- Prep Time: 5
- Cook Time: 5
- Total Time: 10 minutes
Ingredients
This makes 3-4 servings of sauce
- 2 tbsp vegan butter (or sub oil but the butter gives a nice flavor)
- 2 cloves garlic - minced
- 1 cup creamy vegan plant milk (I like pistachio)
- 1/4 cup tahini
- 1 tbsp miso
- 1 tsp pepper (about 50 turns if using a pepper grinder)
- 1/4 cup nutritional yeast
- salt to taste (you probably won't need any because the miso and yeast are salty)
- juice from 1/2 lemon
+ pasta of choice and optional finely chopped parsley for topping
Instructions
- Cook pasta according to instructions, I used spaghetti noodles.
- Whisk together milk, tahini, miso, pepper, lemon and nutritional yeast.
- Heat butter over medium heat. Saute garlic for 5 minutes in butter. Pour in milk mixture. Bring to a simmer and whisk together thoroughly to combine. Cook for 3-5 minutes until the sauce has thickened.
- Mix pasta in with sauce. Top individual bowls with parsley if using and enjoy!
Find it online: https://avocadoskillet.com/vegan-cacio-e-pepe/