Description
This quick and easy vegan cacio e pepe is inspired by the classic Italian dish and is ready in just 15 minutes! Made with beans instead of cashews, this nut-free dairy free cacio e pepe is the perfect vegan pasta recipe for all eaters!
Ingredients
Scale
- 1 16-ounce package spaghetti, linguine, bucatini, fettuccine or homemade vegan pasta *
- 1 15-ounce can white beans, rinsed and drained
- Lemon juice from 1/2 lemon
- 1/4 cup nutritional yeast
- 2 tbsp miso paste (chickpea-based if soy-free)
- 2 tsp olive oil
- 1/3 cup pasta water, reserved from cooking the pasta
- Sea salt to taste
- Fresh black pepper to taste
Instructions
- Prepare the pasta: Cook the pasta according to package directions (al dente), reserving about 1/3 cup of the pasta water for the sauce. After you’ve strained the pasta, drizzle about 1 tsp of olive oil onto the pasta, and toss together so that the pasta doesn’t stick together.
- Make the sauce: In a food processor, add in all of the remaining ingredients (except the pasta), and pulse together until smooth.
- Toss the pasta with the sauce: Pour the vegan cacio cheese sauce onto the pasta, and toss together until evenly coated.
- Plate and serve: Twirl the pasta onto a spoon and plate. Crack fresh pepper over each dish, and serve with freshly shaved vegan parmesan cheese if desired.
Notes
Gluten free: For gluten free, please use your favorite gluten free pasta.