We've detected you are in the United States

Would you like to be taken to our US Store?

Cacio e Pepe

Total time: 25 minutes
Serve: 2

  • ½ cup raw cashews
  • ¼ cup nutritional yeast
  • ½ teaspoon salt, or to taste
  • ½ teaspoon lemon juice
  • 1 cup water
  • 1 packet Slendier Black Soybean Spaghetti
  • ½ teaspoon freshly cracked black pepper (don’t use pre-ground)
  • Vegan parmesan cheese (optional)
  1. To a small high-speed blender, add in the cashews, nutritional yeast, salt, lemon juice,
    and water, and process until you get a smooth and creamy sauce.
  2. Bring a pot of salted water to a boil, then add the Slendier Black Soybean Spaghetti and
    cook for 3 minutes.
  3. In the meantime, to a pan on medium-high heat, add the freshly ground pepper and fry
    for a couple of minutes until it releases an aroma.
  4. Add the pasta, straight from the pasta water and the cashew sauce. Cook until the sauce
    thickens. This should take about 1 minute. Adjust seasoning to taste.
  5. Top with vegan parmesan and serve straight away.


Ready to eat well and save? Sign up for our newsletter and get 5% off your first order.
Go to Top