VEGAN CACIO E PEPE

 

INGREDIENTS

1 TBSP whole peppercorns (1/2 this if you don’t love pepper)

1 500g packet thick spaghetti or fettuccine

5-6 CUPS reserved pasta water (as much as you can save)

2 TBSP dairy-free butter

SAUCE

1 CUP cashew nuts, soaked

1/4 CUP cashew or soy milk

1 CUP reserved pasta water

4 TBSP nutritional yeast

150g silken tofu

1 TSP apple cider vinegar

1 TSP white miso paste

2 TSP minced garlic

1 TSP salt

Side of chargrilled greens

 

INSTRUCTIONS

  1. Soak your cashews in boiling water for 15-20 mins.

  2. In a large pot of boiling water, add a good pinch of salt and cook the pasta for around 5-6mins until only half-cooked. Drain pasta but make sure you reserve 5-6 cups of the pasta water in a large measuring cup or bowl (you will need it for later).

  3. Place all the sauce ingredients in a high-powered blender and blend until ultra-smooth. Set aside.

  4. In a large pan, toast the peppercorns for 2-3 mins on a medium-high heat until aromatic and turn off heat. Remove from the pan and place in an empty pepper grinder or mortar and pestle. Grind or crush the peppercorns until they are very coarse.

  5. Add peppercorns back to the pan with a 1/2 cup of reserved pasta water and turn back to a medium-high heat.

  6. Once simmering lightly, add the drained pasta to the pan along with the butter and stir.

  7. Add reserved pasta water one cup at a time and cook for an additional 4-5mins until pasta is al dente (slightly chewy). We used around 3 cups total.

  8. Turn pan off the heat and remove from the hot plate, and add the sauce mixture. Stir to combine.

  9. If the pasta is sticking together and the sauce is too thick, add some more pasta water until the sauce is silky and smooth.

Serve with a side of chargrilled greens or enjoy as is!