Add the sunflower seeds to a bowl with a couple inches of boiling water. Soak for at least 1 hour and up to overnight. Alternatively, you can boil the seeds for 15-20 minutes or until softened.
Cook the pasta al dente in generously salted water according to package instructions. Drain and reserve 3 cups of pasta water. Toss the pasta with olive oil to prevent clumping and set aside.
In the container of a high speed blender, add drained sunflower seeds, nutritional yeast, olive oil, miso and 2 cups pasta water. Blend until very smooth and creamy, about 1-2 minutes.
Pour the sauce in a large pot over medium low heat. When simmering, add the pasta and cook until heated through, adding more pasta water as needed. Remove from the heat and stir in the freshly ground black pepper and lemon juice. Top with crispy chickpeas and serve warm.
For the crispy chickpeas
Spread the drained and rinsed chickpeas on to several sheets of paper towel or a clean kitchen cloth and gently pat dry.
Heat the olive oil in a large skillet over medium heat. When shimmering, add the chickpeas and cook for 10-15 minutes, tossing occasionally, until golden brown and crispy. Remove from the heat and stir in the lemon zest and salt. Serve immediantly.
Nutrition
Nutrition Facts
Vegan Cacio e Pepe (Nut Free)
Amount Per Serving
Calories 665Calories from Fat 189
% Daily Value*
Fat 21g32%
Sodium 1302mg57%
Carbohydrates 96g32%
Fiber 12g50%
Sugar 6g7%
Protein 24g48%
* Percent Daily Values are based on a 2000 calorie diet.
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