Vegan Cacio E Pepe Food

VEGAN CACIO E PEPE

Steps:

• Bring a large pot of lightly salted water to a boil over high. (Go easy on the salt here, since the miso paste added in Step 4 is high in salt.) Add the nutritional yeast, cashew butter and miso to a small bowl and stir into a thick paste. Crush the peppercorns using the flat side of a knife. (Alternatively, you can roughly chop them, or use a pepper grinder set to a coarse setting.)
• Add the pasta to the boiling water, reduce the temperature to medium, and cook, stirring occasionally, about 2 minutes before al dente according to package instructions. Reserve 2 1/2 cups pasta cooking water, then drain the pasta.
• Add 1/4 cup olive oil to the empty pot and heat over medium. Add about two-thirds of the crushed black peppercorns and toast, stirring frequently, until fragrant, 2 to 3 minutes.
• Add the miso mixture, and stir, then whisk in 1 3/4 cups reserved pasta water until sauce is smooth. Add the pasta to the sauce and cook over medium-high, tossing it constantly and vigorously with tongs, until the sauce is glossy and the pasta is fully al dente, 1 to 2 minutes. Add an extra splash of reserved pasta water to keep the sauce glossy, if needed.
• Divide among bowls. Drizzle with olive oil, sprinkle with remaining crushed pepper and serve immediately.

VEGAN CACIO E PEPE

Steps:

• Add the cashews into a bowl and cover with hot water. Allow cashews to soak for at least 2 hours.
• When ready to make the sauce, place a pot of water to boil on the stove. Once boiling, add the pasta and cook according to the package instructions.
• While the pasta is cooking, drain and rinse the cashews. Add them into a blender along with the remaining ingredients. Blend on high until smooth and creamy.
• When pasta is done cooking, reserve some of the water, and then draining it. Add the pasta back into the pot along with the sauce and 1 - 2 tablespoons of pasta water. Toss to combine.
• Serve immediately and garnish with desired toppings.

VEGAN CACIO E PEPE

Steps:

• Make the cashew parmesan. Add all ingredients to a blender or food processor and pulse just until a fine meal forms. It should resemble fine bread crumbs. Set aside.
• Cook the pasta. Bring a large pot of salted water to a boil. Cook pasta according to instructions. Before draining, reserve about 1/2 cup of the cooking water. Drain.
• Assemble the Cacio e Pepe. Pour the pasta into to a large bowl. Drizzle with olive oil. Top with 1/2 cup cashew parmesan, 1/2 teaspoon pepper, and 1/4 teaspoon salt. Using tongs or two wooden spoons, toss to evenly coat pasta. Add pasta water, a couple of tablespoons at a time, and toss again, until the pasta is moistened and a bit saucy. A true sauce doesn't form as it does with an authentic Cacio e Pepe - it will be a bit more dry (but still delicious!) Taste and add additional salt and pepper if desired.
• Sprinkle remaining cashew parmesan over the top and give it an extra turn or two of cracked pepper for good measure. Serve.

VEGAN CACIO E PEPE

Steps:

• First, cook your pasta to your preference. Reserve at least 1/2 cup of the pasta water before draining. While the pasta is cooking, stir the cashew butter so the oil is evenly incorporated.
• Then, either in the same pot (preferred so the heat softens the cashew butter faster) or in a separate mixing bowl while the pasta cooks, whisk together all the ingredients - cashew butter, lemon juice, nutritional yeast, miso, pepper, and 1/2 cup pasta water until fully blended.
• Once the sauce is smooth, add the pasta back in and combine thoroughly.
• After that, serve, garnish with fresh cracked black pepper, a sprinkle of nutritional yeast, and a sprig of parsley if desired, and enjoy!

VEGAN CACIO E PEPE

Steps:

• Soften the cashews if you're not using a high speed blender. This can be done by either soaking them in water for an hour, or simmering them in a saucepan for 15 minutes.
• Cook the spaghetti according to packaging instructions, until al dente. This usually takes 8-10 minutes.
• Make the sauce. Add the cashews, nutritional yeast, salt, plant based milk, garlic powder, and miso paste to a blender or food processor. Blend until very smooth and no graininess from the cashews remains.
• Toast the peppercorns. Add the crushed peppercorns to a skillet over a medium heat and toast them for 2-3 minutes.
• Add the sauce, ½ cup pasta water and stir together thoroughly. Then, add the cooked spaghetti and mix well with the sauce, until all of the pasta is coated.
• Serve immediately with chopped cilantro and vegan parmesan.

VEGAN CACIO E PEPE

Steps:

• Soak cashews in boiling water. Set aside for at least 10 minutes.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• Meanwhile, drain the cashews and blend until creamy. Add nutritional yeast, miso, and 1/4 teaspoon coarse ground black pepper to the cashew cream. Add a bit of pasta water to thin it out as needed.
• Drain the spaghetti, reserving 1 cup of pasta water. Mix the spaghetti and sauce together, adding reserved pasta water if needed. The consistency should be thick enough that it will stick to the pasta. Plate and top each serving with olive oil and remaining black pepper. Serve immediately.