Plant-Powered Cacio e Pepe
This quick plant-based creamy sauce from Williams Sonoma Test Kitchen chef Devon Francis is perfect for a cozy day. It’s filled with simple nutrients, so you feel good beyond the pasta moment. You can use this sauce with gluten-free or grain-free pasta or even over roasted vegetables.
Ingredients:
- 1/2 lb. (225 g) dried short pasta, such as garganelli or penne
- 1/2 cup (2 oz./60 g) raw whole cashews
- 1/2 cup (3 oz./80 g) hemp seeds
- 1 clove garlic, or 1/4 tsp. garlic powder
- 3/4 cup (1 oz./45 g) nutritional yeast
- 1 cup (8 fl. oz./240 ml) unsweetened plain plant-based milk
- Juice of 1/2 lemon
- Kosher salt and freshly ground pepper
Directions:
Bring a large pot two-thirds full of salted water to a boil over high heat. Add the pasta and cook until al dente according to the package instructions.
Meanwhile, in a blender, combine the cashews, hemp seeds, garlic clove, nutritional yeast, milk, lemon juice, 1. teaspoons salt, and 3/4 teaspoon pepper. Blend on high speed until smooth and creamy, about 1 minute.
Drain the pasta in a fine-mesh sieve, reserving about 1/4 cup (2 fl. oz./60 ml) of the pasta water, then return the pasta to the pot. Pour the sauce over the pasta and stir to coat, adding the reserved cooking water 1 tablespoon at a time to loosen the sauce if needed. Season to taste with salt and pepper. Divide the pasta among individual bowls and serve immediately.
Reprinted from Williams Sonoma At Home Favorites by the Williams Sonoma Test Kitchen (Weldon Owen, 2023).
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