Vegan Dollhouse - Vegan Cacio e Pepe

Name: Vegan Dollhouse - Vegan Cacio e Pepe
Ingredients: 4 tablespoons unbleached flour; 4 tablespoons of vegan butter (I used organic whipped earth balance); 2 cups (475ml) of boiling water; ½ cup (30g) nutritional yeast; ½ teaspoon garlic powder (optional); ½ teaspoon onion powder (optional); 1 ½ teaspoons black pepper (freshly ground if possible); 1 ½ teaspoons sea salt (plus more for the water you’ll boil the pasta in); 8 ounces (225g) grated vegan cheese (I prefer violife epic mature cheddar or follow your heart cheddar); 12 ounces (340g) spaghetti; 2 flax eggs (3 tablespoons flax meal + ½ cup warm water)

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These vegan cacio e pepe mini cakes feature spaghetti in a creamy vegan cheese sauce with lots of pepper. They’re like a fancier Italian version of mac n cheese.

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Ingredients

4 tablespoons unbleached flour
4 tablespoons of vegan butter (I used organic whipped earth balance)
2 cups (475ml) of boiling water
½ cup (30g) nutritional yeast
½ teaspoon garlic powder (optional)
½ teaspoon onion powder (optional)
1 ½ teaspoons black pepper (freshly ground if possible)
1 ½ teaspoons sea salt (plus more for the water you’ll boil the pasta in)
8 ounces (225g) grated vegan cheese (I prefer violife epic mature cheddar or follow your heart cheddar)
12 ounces (340g) spaghetti
2 flax eggs (3 tablespoons flax meal + ½ cup warm water)