Best Vegan Cacio e Pepe Mac ‘n Cheese by Dada Eats

Author Samah Dada


Vegan Parmesan / Breadcrumbs
  • 1/4 cup raw cashews
  • 3 tbsp nutritional yeast
  • 1/2 tsp garlic powder
  • salt to taste
Vegan Cacio e Pepe Mac Sauce
  • 1 cup raw cashews, soaked soak the cashews overnight, or "flash-soak" them in water you've boiled for at least an hour.
  • 1 lemon, juiced
  • 1/4 cup nutritional yeast
  • 3 cloves garlic
  • 1/2 cup unsweetened almond milk
  • 1 tbsp olive oil
  • 1/4 tsp turmeric
  • 1/4 tsp cumin
  • freshly ground black pepper
  • kosher salt
  • 8 oz elbows, shells, macaroni, or short pasta of choice


  • Soak cashews, either overnight, or flash-soak them in water you've boiled for at least 1 hour.
  • Cook your pasta according to the instructions on the box – drain, do not rinse.
  • Start by making the parmesan (this way, you can use the same blender for the sauce without washing it twice!). Combine all ingredients forthe parm in your blender, just until a fine powder is achieved. You do not wantto overblend as it will become thick and sticky and will not remain dry.
  • Set the parmesan aside and onto the sauce! Start by adding your cashews, nutritional yeast, juice of one lemon, olive oil, garlic cloves, salt, pepper, turmeric, and cumin. Blend to incorporate the ingredients slightly. It should not look cute at this point.
  • Now, add the almond milk. Blend until the sauce is completely smooth. Season it to taste with salt and pepper. If you'd like to add a bit of a kick, you can add 1/4 tsp paprika.
  • Add the sauce to your cooked pasta. Mix until the sauce is well incorporated into the pasta and its crevices. Now, top with the parmesan, mixing it into the pasta. Reserve some of the parmesan to top before serving.
  • Serve with freshly ground black pepper, and parm. Enjoy!
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