Imported from the web

Vegan Cacio e Pepe

Name: Vegan Cacio e Pepe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 3 servings
Cuisine: Italian
Ingredients: 6 oz Spaghetti; 0.25 cup Raw cashews; 0.5 cup Water (Plus ½ cup pasta water reserved after cooking); 2 tbsp Nutritional yeast; 1 tbsp White miso; 0.5 tsp Salt (Used in pasta water); 1 tbsp Olive oil; 2 Garlic (Cloves); 0.5 tsp Black pepper (Crushed or ground; garnish with more crushed black pepper); 2 tbsp White wine vinegar (Optional, for extra tang)

Imported by Starr2 on SeeMeCook

A creamy, savory pasta dish with a sauce made from roasted cashews, white miso, and nutritional yeast. Garlic and black pepper add a fragrant, peppery finish, with optional white wine vinegar for extra tang.

3 servings25 minItalian

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Ingredients

6 oz Spaghetti
0.25 cup Raw cashews
0.5 cup Water (Plus ½ cup pasta water reserved after cooking)
2 tbsp Nutritional yeast
1 tbsp White miso
0.5 tsp Salt (Used in pasta water)
1 tbsp Olive oil
2 Garlic (Cloves)
0.5 tsp Black pepper (Crushed or ground; garnish with more crushed black pepper)
2 tbsp White wine vinegar (Optional, for extra tang)

Steps

1
Add the ½ cup water and salt to a medium-sized pot. Bring to a boil.
2
Add the spaghetti and cook according to the package instructions until al dente.
3
Reserve ½ cup of the pasta water, then drain the remaining water from the spaghetti.
4
While the pasta cooks, preheat a pan over medium heat on the stovetop. Add the raw cashews and dry-roast for about 5 minutes, stirring frequently, until they begin to brown.
5
Transfer the roasted cashews to a blender and process until they form a gravel-like mixture, fine like sand.
6
Add the ½ cup water, nutritional yeast, white miso, and salt to the blender. Blend to combine.
7
Let the cashew sauce sit for 15 minutes. Then blend again until completely smooth, scraping down the sides as needed.
8
While the sauce sits, heat a pan over medium heat. Add the olive oil.
9
Add the garlic cloves and cook until fragrant and golden.
10
Turn off the heat and add the black pepper to the pan.
11
Combine the cooked pasta, cashew sauce, garlic, and pepper in the pot used to cook the spaghetti. Mix to combine.
12
Add a splash of reserved pasta water as needed to create a creamy consistency.
13
Taste the pasta. Add the white wine vinegar if desired for more tang, and garnish with more crushed black pepper.

Notes

The author suggests freshly crushed pepper for the best flavor; peppercorns can be crushed with the bottom of a bowl if you do not have a spice grinder. Suggested optional toppings include basil, chopped parsley, or vegan sunflower-seed parmesan. Serve with bread, kale salad, or crispy smashed broccoli if desired.