VEGAN CACIO E PEPE
With cashew parmesan in place of the pecorino romano, this vegan version of the cheese-and-black-pepper pasta staple comes remarkably close to the real thing. Only 8 ingredients (including olive oil, salt, and pepper) and done in 20 minutes!
Provided by Kare for Kitchen Treaty
Time 20m
Number Of Ingredients 9
Steps:
- Make the cashew parmesan. Add all ingredients to a blender or food processor and pulse just until a fine meal forms. It should resemble fine bread crumbs. Set aside.
- Cook the pasta. Bring a large pot of salted water to a boil. Cook pasta according to instructions. Before draining, reserve about 1/2 cup of the cooking water. Drain.
- Assemble the Cacio e Pepe. Pour the pasta into to a large bowl. Drizzle with olive oil. Top with 1/2 cup cashew parmesan, 1/2 teaspoon pepper, and 1/4 teaspoon salt. Using tongs or two wooden spoons, toss to evenly coat pasta. Add pasta water, a couple of tablespoons at a time, and toss again, until the pasta is moistened and a bit saucy. A true sauce doesn't form as it does with an authentic Cacio e Pepe - it will be a bit more dry (but still delicious!) Taste and add additional salt and pepper if desired.
- Sprinkle remaining cashew parmesan over the top and give it an extra turn or two of cracked pepper for good measure. Serve.
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