Vegan Cacio e Pepe
This vegan version of the classic Cacio e Pepe is creamy, rich, and full of flavor, offering a plant-based twist on the traditional dish. Cashews provide the base for a luscious sauce that mimics the cheesy texture, while nutritional yeast and miso add umami depth.
Ingredients
- 1 pound cooked pasta spaghetti, bucatini, pappardelle or fettuccine (reserve 2 cups cooking water)
- 1 cup raw unsalted cashews
- ⅓ cup nutritional yeast
- Juice of 1 lemon
- 2 tablespoons sauerkraut
- 1 tablespoonswhite miso paste
- ½ teaspoon sea salt
- 1 cup reserved pasta water plus more as needed
- 2 tablespoons olive oil
- 1 tablespoons ground black peppercorns divided
- Vegan parmesan optional
- Crushed red pepper optional
- Fresh basil leaves optional
Instructions
- Add the cashews, nutritional yeast, lemon juice, sauerkraut, miso, salt and reserved cooking water to the blender. Blend until smooth and creamy.
- In the same pot the pasta was cooked, heat the olive oil over medium-low heat. Add 2 teaspoons of the ground peppercorns and toast for 30 seconds until fragrant. Turn off the burner and add the sauce from the blender, add slowly being careful not to splash, the mixture will start to sputter slightly.
- Heat the mixed sauce over low heat, add more liquid if needed and whisk to combine. Heat for 2 minutes until heated through.
- Add the cooked pasta and toss until all of the pasta is coated. Divide among serving dishes and sprinkle with remaining teaspoon of ground peppercorns. Sprinkle with vegan parmesan and crushed red pepper, if using. Finish off with basil leaves, if using.
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