Vegan Cacio E Pepe

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This easy Vegan Cacio E Pepe is the most delicious creamy plant-based pasta, ready in 20 minutes with no tofu, no cashews and no store-bought vegan cream.

Cook Time20

Total Time20

Course: Dinner, Lunch, Main Course

Cuisine: All, Italian, Italian American

Diet: Low Lactose, Vegan, Vegetarian

Servings:

Calories: 535kcal

Author: Richard Makin

Equipment

large saucepan
colander
Blender
Large Frying Pan

Ingredients

400 g spaghetti or spaghettoni
200 ml unsweetened soy milk or any unsweetened plant milk
60 g vegan butter
6 tablespoon nutritional yeast
2 tablespoon white miso paste
1 tablespoon white wine vinegar or any white vinegar
1 teaspoon fine sea salt
1½ teaspoon coarsely ground black pepper divided

Metric - US Customary

Instructions

Bring a large pan of well-salted water to the boil. Add the spaghetti or spaghettoni and cook until al dente. Reserve at least 300ml (1¼ cups) of the pasta cooking water before draining.
400 g spaghetti
While the pasta cooks, place the soy milk, nutritional yeast, white miso paste, white wine vinegar and salt in a blender. Blend until completely smooth.
200 ml unsweetened soy milk, 6 tablespoon nutritional yeast, 2 tablespoon white miso paste, 1 tablespoon white wine vinegar, 1 teaspoon fine sea salt
Place a large frying pan over a medium heat. Add the vegan butter and allow it to melt. Add all but a pinch of the coarsely ground black pepper and cook for 30 seconds until fragrant.
60 g vegan butter, 1½ teaspoon coarsely ground black pepper
Pour the blended sauce into the pan and cook, stirring constantly, for 2-3 minutes until slightly thickened.
Add the drained pasta and around 100ml (⅓ cup plus 1 tbsp) of the reserved pasta water. Toss well until every strand is coated. Cook for 1-2 minutes more, adding a splash more pasta water if needed, until glossy and silky.
Divide between bowls and finish with the remaining coarsely ground black pepper before serving.

Nutrition