Best Vegan Cacio E Pepe Recipes
VEGAN CACIO E PEPE
This speedy vegan take on cacio e pepe utilizes a classic technique: Cook the pasta just short of al dente, reserve some of the starchy pasta water to add body to the sauce, then simmer the pasta in its sauce with a splash of pasta water, stirring vigorously until the sauce is emulsified. While many dairy-free pasta recipes look to puréed, soaked cashews for their creaminess, this one cuts corners by using store-bought cashew butter. A spoonful of miso adds depth, and tangy nutritional yeast adds umami. Toasting the peppercorns boosts their flavor and softens them.
Provided by Alexa Weibel
Categories dinner, lunch, weeknight, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil over high. (Go easy on the salt here, since the miso paste added in Step 4 is high in salt.) Add the nutritional yeast, cashew butter and miso to a small bowl and stir into a thick paste. Crush the peppercorns using the flat side of a knife. (Alternatively, you can roughly chop them, or use a pepper grinder set to a coarse setting.)
- Add the pasta to the boiling water, reduce the temperature to medium, and cook, stirring occasionally, about 2 minutes before al dente according to package instructions. Reserve 2 1/2 cups pasta cooking water, then drain the pasta.
- Add 1/4 cup olive oil to the empty pot and heat over medium. Add about two-thirds of the crushed black peppercorns and toast, stirring frequently, until fragrant, 2 to 3 minutes.
- Add the miso mixture, and stir, then whisk in 1 3/4 cups reserved pasta water until sauce is smooth. Add the pasta to the sauce and cook over medium-high, tossing it constantly and vigorously with tongs, until the sauce is glossy and the pasta is fully al dente, 1 to 2 minutes. Add an extra splash of reserved pasta water to keep the sauce glossy, if needed.
- Divide among bowls. Drizzle with olive oil, sprinkle with remaining crushed pepper and serve immediately.
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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