Easy Vegan Cacio e Pepe Pasta (Cheese and Pepper); Vegan Parmesan Cheese

Cook 1 pound of whole wheat pasta until al dente and set aside, saving 2 cups of the cooking water.

In a large pot, add the 2 cups of reserved pasta cooking water.

Add 2 cups of low sodium vegetable broth to the pot.

Stir in 4 cups of nutritional yeast.

Add 1 tablespoon of white miso and 1 tablespoon of cashew butter to the pot.

Add seasonings: 1/4 teaspoon herbed sea salt, 1/4 to 1/2 teaspoon freshly cracked black pepper, and 1 tablespoon of lemon juice.

Whisk all ingredients together until well combined.

Lower the heat and let the sauce simmer for a few minutes until it thickens.

In a food processor, combine 1/2 cup raw cashews, 1/4 cup nutritional yeast, 1/2 teaspoon sea salt, and 1/2 teaspoon garlic powder to make vegan parmesan cheese.

Pulse the mixture until it resembles parmesan cheese, being careful not to over-process.

Serve the pasta with the sauce and top with steamed broccoli and vegan parmesan cheese.

Equipment Needed

Dietary

Allergens