Vegan Cacio E Pepe Recipes

VEGAN CACIO E PEPE

Vegan Cacio e Pepe image

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

Ingredients

Kosher salt
1/3 cup nutritional yeast
1/4 cup cashew butter
2 tablespoons white miso paste
1 tablespoon whole black peppercorns
16 ounces dried spaghetti
1/4 cup extra-virgin olive oil, plus more for drizzling
1/2 lemon, squeezed as needed (optional)

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

Vegan Cacio e Pepe image

Adapted for a plant-based diet, raw cashews are blended with a few ingredients to imitate the timeless classic cacio e pepe from Lazio.

Provided by Buckwheat Queen

Categories Everyday Cooking Vegan Main Dishes

Time 35m

Yield 2

Number Of Ingredients 6

Ingredients

½ cup raw cashews
1 (8 ounce) package spaghetti
1 teaspoon miso paste
½ teaspoon coarsely ground black pepper, divided
3 tablespoons nutritional yeast
1 teaspoon extra-virgin olive oil

Steps:

Soak cashews in boiling water. Set aside for at least 10 minutes.
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
Meanwhile, drain the cashews and blend until creamy. Add nutritional yeast, miso, and 1/4 teaspoon coarse ground black pepper to the cashew cream. Add a bit of pasta water to thin it out as needed.
Drain the spaghetti, reserving 1 cup of pasta water. Mix the spaghetti and sauce together, adding reserved pasta water if needed. The consistency should be thick enough that it will stick to the pasta. Plate and top each serving with olive oil and remaining black pepper. Serve immediately.

Nutrition Facts : Calories 677.7 calories, Carbohydrate 99.7 g, Fat 20.6 g, Fiber 7.9 g, Protein 26.2 g, SaturatedFat 3.8 g, Sodium 337.6 mg, Sugar 4.9 g

VEGAN CACIO E PEPE

Vegan Cacio e Pepe image

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

Ingredients

1/2 cup raw whole cashews
2 tablespoons nutritional yeast
1/2 teaspoon kosher salt or sea salt
1/8 teaspoon garlic powder
1/2 pound 8 ounces whole wheat spaghetti pasta
2 tablespoons olive oil
1/2 cup cashew parmesan
1/2 teaspoon freshly ground black pepper (plus more to taste if desired)
1/4 teaspoon kosher salt or sea salt (plus more to taste if desired)

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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