Vegan Cacio e Pepe
Ingredients
- 12 ounces bucatini
- 1 1/2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1/3 cup cashew butter
- 1/4 cup nutritional yeast
- 2 teaspoons miso
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Instructions
- Bring a large pot of water to a boil. Add the pasta and salt. Cook until al dente (according to the package directions).,Reserve 1 1/2 cups of pasta water and drain the pasta in a colander.
- Meanwhile, add the coarsely ground pepper to a large, deep skillet over medium-low heat and toast until fragrant, about a minute. Transfer the pepper to a medium bowl. You’ll add the pasta back to this skillet, so make sure it is large enough.,To avoid a potential coughing fit, turn on the exhaust fan above your stove before toasting the pepper.,Simply Recipes / Mica Siva
- Add the cashew butter, nutritional yeast, and miso to the bowl with the pepper. While whisking, slowly pour in 1 cup of the reserved, hot pasta water into the cashew butter mixture. Whisk until creamy and well combined.,At first it may seem like your sauce is too loose. It will thicken as you stir it into the pasta.,Simply Recipes / Mica Siva
- Add the drained pasta and sauce to the skillet over medium-low heat. Stir and toss constantly until the sauce thickens—this may take a few minutes. If this sauce becomes too thick, add more pasta water, a small splash at a time.,Season with salt to taste and garnish with more pepper. Serve immediately.,Vegan cacio e pepe is best served fresh. Any leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, add a splash of water or nondairy milk and place in a skillet over medium heat and cook until warmed through.,Love the recipe? Leave us stars below!,Simply Recipes / Mica Siva,Simply Recipes / Mica Siva
Source
Original recipe: View Original