Best 3 Vegan Cacio E Pepe Recipes
Indulge in a delectable vegan rendition of the classic Italian pasta dish, Cacio e Pepe, where simplicity meets flavor. This plant-based version captures the essence of the original with a creamy sauce made from a blend of nutritional yeast, silken tofu, and a hint of lemon juice, all tossed with perfectly cooked spaghetti. Alongside the main recipe, discover variations like the Butternut Squash Cacio e Pepe, where roasted butternut squash adds a touch of sweetness and earthiness. For a gluten-free option, try the Zucchini Noodle Cacio e Pepe, where zucchini noodles replace spaghetti, providing a light and refreshing alternative. And for those who love a bit of heat, the Spicy Cacio e Pepe incorporates chili flakes for a delightful kick. These recipes cater to various dietary preferences while delivering the same creamy, cheesy, and flavorful experience that makes Cacio e Pepe a beloved dish.
Here are our top 3 tried and tested recipes!
VEGAN CACIO E PEPE
Adapted for a plant-based diet, raw cashews are blended with a few ingredients to imitate the timeless classic cacio e pepe from Lazio.
Provided by Buckwheat Queen
Categories Everyday Cooking Vegan Main Dishes
Time 35m
Yield 2
Number Of Ingredients 6
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.
Nutrition Facts : Calories 677.7 calories, Carbohydrate 99.7 g, Fat 20.6 g, Fiber 7.9 g, Protein 26.2 g, SaturatedFat 3.8 g, Sodium 337.6 mg, Sugar 4.9 g
VEGAN CACIO E PEPE
With cashew parmesan in place of the pecorino romano, this vegan version of the cheese-and-black-pepper pasta staple comes remarkably close to the real thing. Only 8 ingredients (including olive oil, salt, and pepper) and done in 20 minutes!
Provided by Kare for Kitchen Treaty
Time 20m
Number Of Ingredients 9
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
This speedy vegan take on cacio e pepe utilizes a classic technique: Cook the pasta just short of al dente, reserve some of the starchy pasta water to add body to the sauce, then simmer the pasta in its sauce with a splash of pasta water, stirring vigorously until the sauce is emulsified. While many dairy-free pasta recipes look to puréed, soaked cashews for their creaminess, this one cuts corners by using store-bought cashew butter. A spoonful of miso adds depth, and tangy nutritional yeast adds umami. Toasting the peppercorns boosts their flavor and softens them.
Provided by Alexa Weibel
Categories dinner, lunch, weeknight, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 8
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.
Tips:
- Veganize your dish. Use nutritional yeast and cashews to create a vegan version of cacio e pepe. Nutritional yeast imparts a cheesy flavor, while cashews add a creamy texture.
- Choose the right pasta. Short, sturdy pastas like rigatoni or penne work best for this dish. They can hold the sauce well and won't get overwhelmed by the bold flavors.
- Cook the pasta al dente. This means cooking it until it is still slightly firm to the bite. Al dente pasta will hold its shape better in the sauce.
- Don't overcrowd the pan. When cooking the pasta, make sure to use a large pot so that the pasta has plenty of room to move around. Overcrowding the pot will prevent the pasta from cooking evenly.
- Reserve some pasta water. Before draining the pasta, reserve about 1 cup of the pasta water. This starchy water can be used to thin out the sauce and make it more creamy.
- Use high-quality ingredients. The better the quality of your ingredients, the better your dish will taste. Use a good quality olive oil, a flavorful cheese, and fresh black pepper.
- Taste the sauce as you go. Adjust the seasonings to your liking. You may need to add more salt, pepper, or nutritional yeast until the sauce is flavorful enough for your taste.
Conclusion:
Vegan cacio e pepe is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is a simple dish made with just a few ingredients, but it is packed with flavor. The combination of creamy sauce, salty cheese, and spicy pepper is sure to please everyone at the table. So next time you are looking for a quick and easy vegan meal, give this vegan cacio e pepe a try.
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