Vegan Cacio e pepe

nutritional yeast

💰Cheaper: parmesan-style nut cheese

Parmesan-style nut cheese provides a similar cheesy flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

Fill a large pot with water and season it with salt. Add the spaghetti and cook according to package directions for al dente. Drain the pasta, reserving at least 1/3 cup of the starchy pasta water as you do so.

In a large mixing bowl, combine cashew butter, white miso paste, lemon juice, and nutritional yeast. Whisk until combined--it will be thick and sticky!--then add your reserved pasta cooking water. Continue whisking until the sauce becomes smooth and cohesive.

Heat the olive oil in a skillet over medium-high heat. Add the crushed black peppercorns and cook, stirring constantly, until their natural fragrance becomes even stronger. They should gently sizzle as they toast. This will only take a minute or two so keep a close eye to avoid burning.

Add your cacio e pepe sauce mixture to the skillet and stir well, incorporating the sauce mixture into the oil and black pepper mixture. Cook briefly--just for about a minute--to bring the ingredients together.

Add your drained spaghetti to the skillet and toss gently, working to coat the cooked pasta evenly with all of the sauce. Keep tossing until the pasta is warmed through and add another splash of water if it seems too thick.

Serve your vegan cacio e pepe bowls and garnish with an additional shower of cracked black peppercorns, if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens