No-Blend Easy Vegan Cacio e Pepe Pasta Recipe
Quick and easy creamy Vegan Cacio E Pepe, no blender required! This easy 8-ingredient recipe is a must-try with your favorite pasta.
Servings: 3 -4 servings
Ingredients
- 8 oz pasta of choice I used gluten free
- 1/2 cup pasta cooking water reserved
- 3 tbsp creamy cashew butter no added ingredients
- 2 tbsp nutritional yeast
- 1/2 tbsp white miso paste
- juice of half a lemon
- salt to taste
- 1-2 tsp freshly cracked black peppercorns
- optional
- grated vegan parmesan
Instructions
- Prepare your pasta al dente according to package directions. Reserve a 1/2 cup of the pasta cooking water, drain pasta and set aside.
- In the same pot, or a small bowl, whisk together cashew paste, nutritional yeast, miso paste and lemon juice. Add 1/4 cup of water and whisk until completely smooth. Season with salt and pepper.
- Return pasta to the pot and fold in the sauce until coated. If desired, add additional pasta water to help to coat. Serve with optional vegan parmesan to top and more pepper to taste.
Notes
Secrets to Success!
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- Make it hearty → Use a heavy hand with the vegan parmesan for a more true-to-original experience. You can also add olive oil or vegan butter to your sauce base to give it more richness.
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- Boost the nutrition → Sprinkle a handful of microgreens on top, or consider a sprinkle of a nut-based vegan parmesan. Hemp seeds would also make a lovely covert addition to the dish.
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- FYI: This recipe is adapted from Bon Appétit.