Vegan cacio e pepe

Step 1/ 3

• 200 g spaghetti
• 2 tbsp nutritional yeast
• 50 g cashew butter
• 20 g white miso paste
• 2 tsp black peppercorns
• salt

• large pot
• cooking spoon
• mortar and pestle
• bowl
• liquid measuring cup

Cook spaghetti in a large pot of salted boiling water according to package directions for approx. 8 min, or until al dente. When draining, save about 200 ml of pasta water. Meanwhile, stir together nutritional yeast, cashew butter, and white miso paste. Crush peppercorns in a mortar or grind coarsely with a grinder.

Step 2/ 3

• 2 tbsp olive oil

• frying pan (large)
• spatula

Heat olive oil in a large skillet , add about ¾ of the crushed pepper, fry over medium-high heat for approx. 1–2 min., stirring constantly. Add cashew butter mixture and the pasta water, mix well and simmer for approx. 1–2 min.

Step 3/ 3

• tongs

Turn off the heat, add drained pasta and mix fast until the sauce is creamy and glossy. If necessary, add a spoonful of pasta water. Serve with the remaining crushed black pepper and drizzle with a little more olive oil if desired.

Enjoy your meal!