Vegan cacio e pepe

Vegan cacio e pepe

Based on 9 ratings
Martina Trommer

Martina Trommer

Chef at Kitchen Stories

"Just because you are vegan doesn’t mean you can't enjoy a cheesy and umami cacio e pepe. Miso and nutritional yeast give a big flavor, while cashew butter makes it super creamy. No cheese needed here! You can replace cashew butter with white almond butter or macadamia butter."

Difficulty

Easy 👌

Preparation

15 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
200 g
spaghetti
2 tbsp
nutritional yeast
50 g
cashew butter
20 g
white miso paste
2 tsp
black peppercorns
2 tbsp
olive oil
salt
MetricImperial

Utensils

large pot, cooking spoon, mortar and pestle, bowl, liquid measuring cup, frying pan (large), spatula, tongs

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Nutrition per serving

Cal700
Fat28 g
Protein26 g
Carb89 g
  • Step 1/ 3

    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.
    • 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

    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.
    • 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

    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.
    • 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!

    Vegan cacio e pepe

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