Hola amigos! Are you ready for this recipe? This pasta is SO CREAMY you won’t believe it.
The main ingredients to create the cheesy, creamy consistency of this classic italian meal are silken tofu and cashews. How cool is that? You can enjoy the classic cacio e pepe with no regrets, and respect the animals, environment and your health!
The silken tofu creates a cheesy flavour that will leave you speechless, trust me, this is the real deal. And since the base of the recipe is tofu and cashews, it is FULL of protein and good calories. And the best part of it is that you can make the sauce while your pasta is cooking, so it shouldn’t take you more than 10 or 15 minutes!
Now, let’s stop the talking and let’s get into it!
INGREDIENTS:
– 150g Cashews (soaked and drained)
– 1/3 cup Nutritional Yeast
– 1 tsp Apple Cider Vinegar
– 1/2 tsp Garlic Powder
– 150g Silken Tofu
– 150ml Coconut Milk
– 1/2 tsp Salt
– 1 tbsp Black Pepper
– 300g of pasta (preferablyspaghetti)
METHOD:
1. Soak the cashews for 8 hours
2. To a high speed blender, add the cashews (drained), nutritional yeast, apple cider vinegar, garlic powder, silken tofu, coconut milk and salt and blend for 1 minute until smooth.
3. Pour the mix into a pan in medium heat and add the black pepper and the cooked pasta. Mix the pasta with the sauce and add a bit of water from the pasta if it’s too dry. Heat up for 1 or 2 minutes and it’s ready!
4. Serve with more black pepper and a bit of basil.
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