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Vegan Cacio e Pepe
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Prep Time:
14 minutes
Cook Time:
12 minutes
Total Time:
26 minutes
Vegan twist on classic Roman Cacio e Pepe with cashew butter, miso, and nutritional yeast for a delicious twist on this traditional pasta dish.
Ingredients:
  • 12 ounces bucatini pasta
  • 1 1/2 teaspoons kosher salt, plus more to taste
  • 1 teaspoon fresh, coarsely ground black pepper, plus more to taste
  • 1/3 cup unsweetened cashew butter (raw and untoasted, if possible)
  • 1/4 cup nutritional yeast
  • 2 teaspoons miso
Instructions:
  • Cook the pasta: Boil a large pot of salted water. Add the pasta and cook until al dente as per package instructions. Set aside 1 1/2 cups of pasta water, then drain the pasta in a colander.
  • Toast coarsely ground black pepper in a large, deep skillet over medium-low heat until fragrant, about a minute. Transfer to a medium bowl.
  • Prepare the sauce: Combine cashew butter, nutritional yeast, and miso in the bowl with pepper. Gradually pour in 1 cup of hot pasta water while whisking until smooth and creamy.
  • Combine the drained pasta and sauce in a skillet over medium-low heat. Stir constantly until the sauce thickens, about a few minutes. If the sauce gets too thick, gradually add more pasta water. Season with salt, garnish with pepper, and serve immediately. For the best experience, enjoy Vegan cacio e pepe fresh. Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, add a splash of water or nondairy milk to the skillet over medium heat and warm through. Enjoy! Feel free to rate the recipe below!

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