Cacio E Pepe

Servings: 4 yield(s)
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
  • 1 box Explore Cuisine Chickpea Spaghetti (cooked according to package directions)
  • 1 cup raw cashews (soaked at least 2 hours)
  • 1/2 cup nutritional yeast
  • 1/4 cup lemon juice
  • 1 1/2 tbsp whole black peppercorns
  • 1 tsp miso paste (or sea salt)
  • 1 tsp sea salt
  • 3/4 cup filtered water
  • Garnish with fresh basil, cracked pepper & grated macadamia nuts
  1. Add the cashews into a bowl and cover with hot water. Allow cashews to soak for at least 2 hours.
  2. When ready to make the sauce, place a pot of water to boil on the stove. Once boiling, add the pasta and cook according to the package instructions.
  3. While the pasta is cooking, drain and rinse the cashews. Add them into a blender along with the remaining ingredients. Blend on high until smooth and creamy.
  4. When pasta is done cooking, reserve some of the water, and then draining it. Add the pasta back into the pot along with the sauce and 1 - 2 tablespoons of pasta water. Toss to combine.
  5. Serve immediately and garnish with desired toppings.
Recipe Notes

Cooking Tip: Rinse under cold water after draining to stop the cooking.