Description
This Easy Vegan Cacio e Pepe (Cheese and Pepper) is a delicious and healthy nod to the traditional Italian dish.
Ingredients
Scale
Sauce Ingredients:
- 2 cups reserved hot pasta water *
- ¾ cup low-sodium vegetable broth *
- ¼ cup nutritional yeast
- 1 Tablespoon white miso paste*
- 1 Tablespoon cashew butter *
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 Tablespoons freshly squeezed lemon juice *
- ¼ to 1 teaspoon sea salt *
- ¼ to ¾ teaspoon freshly cracked black pepper *
Other Ingredients
- 1 lb. spaghetti *
Optional Toppings:
- Freshly cracked pepper
- Freshly chopped parsley
- Vegan Parmesan Cheese
Instructions
- Fill a large stock pot full of water. Add a little sea salt to the water. Bring the water to a boil then add the spaghetti. Stir occasionally to prevent sticking. Boil the spaghetti until almost al dente.
- Remove 2 cups of hot pasta water, set aside.
- Drain the pasta, rinse with cold water to remove any excess starch (only if using gluten free pasta), shake well, set aside.
- Place the empty pasta cooking pot back on the stove. Then place the Sauce Mixture Ingredients (including the reserved 2 cups of hot pasta water) into the empty pot, and heat over medium-high heat until the sauce comes to a low boil, whisking constantly until all the cashew butter and miso have dissolved smoothly into the sauce, then immediately lower the heat. Simmer for several minutes.
- Next add the cooked spaghetti to the pot with the sauce. Gently turn the spaghetti over until all the spaghetti is coated in the sauce. Simmer over low heat and continue to cook the spaghetti for several minutes until al dente.
- Remove from the pot from the heat and allow to sit and slightly cool for 10 minutes. Then serve with an additional sprinkle of freshly cracked pepper, freshly chopped parsley, and Vegan Parmesan Cheese on individual servings.