Cacio e pepe is a simple, classic Roman pasta dish.
With both cheeseandbutter, its not exactly a vegan-friendly dish… until now!
Bucatini is thicker than spaghetti and hollow on the inside, similar to a long, narrow tube.
Simply Recipes / Mica Siva
What Is Nutritional Yeast?
If nutritional yeast isnt in your pantry, it should be.
Nutritional yeast is the secret to the cheesy flavor in this vegan dish.
Simply Recipes / Mica Siva
If you cant find unsweetened cashew butter, try using tahini or raw, unsweetened almond butter instead.
Add the pasta and salt.
Cook until al dente (according to the package directions).
Simply Recipes / Mica Siva
Reserve 1 1/2 cups of pasta water and drain the pasta in a colander.
Transfer the pepper to a medium bowl.
Youll add the pasta back to this skillet, so ensure it is large enough.
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Add the cashew butter, nutritional yeast, and miso to the bowl with the pepper.
Whisk until creamy and well combined.
At first it may seem like your sauce is too loose.
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It will thicken as you stir it into the pasta.
Add the drained pasta and sauce to the skillet over medium-low heat.
Stir and toss constantly until the sauce thickensthis may take a few minutes.
Simply Recipes / Mica Siva
If this sauce becomes too thick, add more pasta water, a small splash at a time.
Season with salt to taste and garnish with more pepper.
Vegan cacio e pepe is best served fresh.
Simply Recipes / Mica Siva
Any leftovers can be stored in an airtight container in the fridge for up to 3 days.
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