Vegan Cacio E Pepe

Recipe By:

20 Minutes

2.5 Servings


Your taste buds will be PASTAtively thrilled with this delicious, easy vegan pasta dish!

Vegan Vegetarian Gluten-Free Grain-Free Wheat-Free Dairy-Free Peanut Free


  • kosher salt
  • 1/3 cup nutritional yeast
  • 1/4 cashew butter
  • 2 tbsp white miso paste
  • 1 tbsp black peppercorns, crushed
  • 1/4 cup extra virgin olive oil, also some for drizzling

Cooking Instructions

  1. Bring a large pot of lightly salted water to boil on high.
  2. In a small bowl, add nutritional yeast, cashew butter, and miso paste and stir into thick paste.
  3. Add the CAULIPOWER Cauliflower Pasta to the boiling water and cook according to package instructions. Reserve 2 1/2 cups of the pasta water before draining.
  4. Add the olive oil to the empty pot and heat over medium. Add 2/3 tsp of the crushed black peppercorns and toast, stirring for 2-3 minutes until fragrant.
  5. Add the miso mixture to the pot and stir, whisking in 1 3/4 cups of the reserved pasta water until the sauce is smooth.
  6. Add the CAULIPOWER Cauliflower Pasta to the sauce and toss for 1-2 minutes until sauce is glossy and the CAULIPOWER Cauliflower Pasta is fully al dente. Add an extra splash of the reserved pasta water if needed to keep the sauce glossy.
  7. Divide into bowls, drizzle olive oil and sprinkle remaining crushed peppercorns on top and enjoy!