Any of our cheeses melt into a perfect, velvety, sauce with just a splash of reserved pasta water! Try this fun twist on a classic Cacio e Pepe for an easy weeknight dinner.
Vegan Cauliflower Cacio e Pepe
Rated 5.0 stars by 1 users
Product
Un-Brie-Lievable™
Servings
1 Serving
Difficulty
Intermediate Mins
Any of our cheeses melt into a perfect, velvety, sauce with just a splash of reserved pasta water! Try this fun twist on a classic Cacio e Pepe for an easy weeknight dinner.
Ingredients
- 4 cups cauliflower florets, divided
- ½ cup unsweetened plant-based milk
-
½ cup Un-Brie-Lievable™ cheese, shredded plus more for serving
- Freshly grated pepper, to taste
- GoGo Quinoa Pink Himalayan salt
- 1 package GoGo Quinoa gluten-free spaghetti
Directions
- Place the cauliflower florets in a pot and cover with cold water. Add a good pinch of salt and let it cook until the vegetables are tender, but not falling apart.
- Drain the cauliflower well, let it cool down for a few minutes, then add the vegan milk and puree everything using a hand mixer. Continue to puree until you get a homogenous cream.
Add the Un-Brie-Lievable™ cheese and a pinch of freshly grated pepper (add salt if necessary). Then place this mixture on the side.
- Cook the gluten-free pasta in salty boiling water, following the instructions on the box.
- Drain the spaghetti and toss with your sauce, adding more freshly grated pepper to the top of each plate.
- Serve immediately and enjoy!
