Vegan Zucchini Noodle Cacio e Pepe for Hali's Birthday

Enjoy this raw, vegan healthy take of the traditionally rich and cheese creamy Cacio e Pepe, swirled in zucchini noodles for a super sultry treat. This dish is quick to whip up since no cooking is required, and you can have fun tossing your favorite veggies or mushrooms into the mix. Makes a great main dish for a a party or family. Enjoy!

Mocktail: splash pomegranate juice, sparkling water, fresh or frozen blueberries

Just coconut milk–refrigerated overnight, skim and whip the fatty top for cream topping

I made this upon popular demand by my dearly beloved Hali for her sweetest b-day bash. 

Vegan Gluten-Free Zucchini Noodle Cacio e Pepe
by Sarah Farsh September 5, 2020

Black Pepper Cream:
  • 2 cups raw cashews
    • sub 1 cup cashews with 1 cup cauliflower rice for a lighter version
  • 1 cup filtered water
  • 1 tsp whole black pepper corn
  • 3 tbsp nutritional yeast
  • 1 tsp kosher salt
  • 1 tsp maple syrup, or 1 date, or 1 tbsp raisins
  • 1 lemon, juiced
Zucchini, spiralized (I count 1 zucchini per person, or any noodle of choice, I've done this with Kelp Noodles HERE)
Baby spinach or kale (for extra veggie boost, optional)

  • green peas (from frozen is best)
  • pitted wrinkly black olives, finely chopped
  • lemon zest
  • crushed cashew dust
  • micro greens
Blend all Black Pepper Cream ingredients together until smooth. Poor desired amount of dressing onto your zucchini noodles and massage well with baby spinach or kale. Add desired toppings and enjoy!


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