Cacio e Pepe Open
1 hours 11 minutes total
If you have dietary restrictions, it can be challenging to find a recipe that fits your needs while still being delicious. But fear not - this cacio e pepe recipe has got you covered. This recipe is not only gluten-free and lactose-free, but also Halal, kosher, and vegan.
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|1||Box Barilla® Gluten Free Spaghetti|
|5||Oz cashews, soaked at least 30 minutes|
|1||½ oz tofu, soft|
|1||Tsp nutritional yeast|
|TIP||Ground black pepper to taste|
|TIP||Salt to taste|
|TIP||For a more cheesy flavor, add more nutritional yeast on top|
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions. *Such a line meets the VEGAN, GLUTEN FREE, LACTOSE-FREE AND KOSHER needs
Bring a pot of salted water to a boil and cook the spaghetti until it's "al dente", reserving some cooking water.
In a small pan toast the ground black pepper. Add two ladles of cooking water and turn off the heat. In a pan bring a quart of water to boil, add the cashew nuts and cook for 20 minutes.
- Cashew nuts
- Ground black pepper
In a blender put the drained cashews, tofu, nutritional yeast and tahini and a ½ cup of cooking liquid. Blend until smooth.
- nutritional yeast
On a low heat , mix the cashews nuts cream with the black pepper sauce , add the margarine and toss well.
Drain the pasta and pour into the sauce previously prepared. Toss well and serve hot sprinkling some additional yeast on top.
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With this cacio e pepe recipe for dietary restrictions, you can enjoy a classic Italian dish that meets your dietary needs. This recipe is not only gluten-free and lactose-free, but also Halal, kosher, and vegan. Don't be afraid to experiment with alternative versions and ingredients to make this dish your own. Bon appétit!