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Cacio e Pepe

Vegan Cacio e Pepe


  • Author: Jeanine
  • Total Time: 26 mins
  • Yield: 6 1x

Description

Cacio e pepe is a simple, classic Roman pasta dish. This easy vegan recipe swaps the cheese for cashew butter, miso, and nutritional yeast for a satisfying supper.


Ingredients

Scale
  • 12 ounces bucatini pasta
  • 1 1/2 teaspoons kosher salt, plus more to taste
  • 1 teaspoon fresh, coarsely ground black pepper, plus more to taste
  • 1/3 cup unsweetened cashew butter (raw and untoasted, if possible)
  • 1/4 cup nutritional yeast
  • 2 teaspoons miso

Instructions

  1. Cook the pasta:

    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.

  2. Toast the black pepper:

    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.

    TIP

    To avoid a potential coughing fit, turn on the exhaust fan above your stove before toasting the pepper.

    Cracked Pepper Toasting on a Pan for Cacio e Pepe Vegan Recipe
    Simply Recipes / Mica Siva
  3. Make the sauce:

    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.

    TIP

    At first it may seem like your sauce is too loose. It will thicken as you stir it into the pasta.

    Bowl of Cashew Butter, Nutritional Yeast, and Miso Mixed Together for Vegan Cacio e Pepe Recipe
    Simply Recipes / Mica Siva
  4. Combine and serve:

    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!

    Boiled Bucatini Pasta in a Pan on a Stove for Cacio e Pepe Recipe
    Simply Recipes / Mica Siva
    Pot of Vegan Cacio e Pepe with Some Noodles Wrapped around a Pair of Tongs
    Simply Recipes / Mica Siva

Notes

Cashew butter is the star of this dish. If you can’t find unsweetened cashew butter, try using tahini or raw, unsweetened almond butter instead.

  • Prep Time: 14 mins
  • Cook Time: 12 mins
  • Category: Main Course, Side Dish
  • Cuisine: Italian-American

Nutrition

  • Serving Size: 3 to 4 servings
  • Calories: 291 kcal
  • Sugar: 3g
  • Sodium: 650mg
  • Fat: 12g
  • Saturated Fat: 2g
  • Carbohydrates: 36g
  • Fiber: 4g
  • Protein: 11g
  • Cholesterol: 0mg

Keywords: Cacio e Pepe, cacio e pepe recipe, bucatini cacio e pepe, cacio e pepe pronunciation, cacio e pepe nyc,

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