10min 4 ppl
Vegan Cacio e Pepe
25 minutes
2 people
Medium31–60 min or 7–12 steps
25 min · 9 steps
Medium: 31–60 min or 7–12 steps
490 kcalper person
Protein 18g
Carbs 66g
Fats 16g
About this dish
The bold, peppery spirit of cacio e pepe recreated with a cashew-and-nutritional-yeast sauce that delivers the same creamy, clinging texture without any dairy.
Allergy Info
Gluten, Soya, Tree Nuts
Diet Info
Vegan
Ingredients
Fresh Produce
- lemon juice1 tsp
Dried Goods
- spaghetti or tonnarelli200 g
- raw cashewssoaked in cold water for 4 hours and drained80 g
- nutritional yeast4 tbsp
Spices & Seasonings
- whole black peppercorns2 tsp
- salt to taste
Oils & Condiments
- white miso paste1 tbsp
Utensils
- Large pot
- Frying pan
- Blender
- Mortar and pestle
- Colander
- Tongs
- Measuring cup
Method
1
Soak the cashews in cold water for at least 4 hours, then drain thoroughly.
Approx. 240 minutes
2
Toast the peppercorns in a dry frying pan over medium heat for 1 minute until fragrant. Transfer to a mortar or board and crush coarsely.
Approx. 2 minutes
3
Blend the drained cashews, nutritional yeast, miso paste, and lemon juice with 150ml water until completely smooth and creamy.
Approx. 3 minutes
4
Bring a large pot of lightly salted water to a boil.
Approx. 5 minutes
5
Cook the pasta until 2 minutes before al dente. Reserve 250ml of pasta water, then drain.
Approx. 7 minutes
6
Toast the crushed pepper in the frying pan over medium heat for 30 seconds. Add 100ml pasta water and let bubble for 1 minute.
Approx. 2 minutes
7
Add the drained pasta to the pan and toss continuously for 2 minutes over medium heat.
Approx. 2 minutes
8
Remove from the heat. Add the cashew cream, tossing vigorously and adding reserved pasta water a splash at a time until the sauce is glossy and coats the pasta.
Approx. 2 minutes
9
Serve immediately with extra crushed pepper on top.
Approx. 1 minutes
