easiest vegan cacio e pepe

By Ashley Jean March 22, 2023 19 mins read 89 Views

Every time I go to Pura Vita, an Italian vegan restaurant in West Hollywood, I order cacio e pape. It's THE BEST! It is made with light cashew cream which has just the right amount of acidity to fool the palate. It can also be served with bucatini, which is delicious. This is probably my favorite type of pasta!

It inspired me to create a simpler version of cacio-e pepe. I have a hot for all day recipe in my new cookbook. However, you will need to make corn chowder first. Not always gonna happen, right? This recipe uses store-bought vegan cheese, vegan butter, starchy pasta water, pepper, or pepe.

There are many vegan parmesan cheeses available in the market. Violife's parmesan block is my favorite, but I also had the new Trader Joe's vegan parmesan alternative shreds available, which are incredibly delicious. These worked great for this. I highly recommend them. It's also much more affordable!

Are you ready to learn how to make vegan cacio and pepe the easiest way? It's not difficult, but it doesn't make it easy! A little miso can make all the difference, so don't skimp on it. These noodles were also purchased in Italy. Reginette is something I have never seen in North America so I brought it back from my trip. They are super long, which is great.

How to make vegan cacio e pele

Simply boil the pasta in plenty of salted water. Once it is almost al dente, heat a large skillet over medium heat. Melt the butter and toast the pepper. Then add the miso and pasta water. It's crucial to let it melt without stirring. Toss the noods in sauce and serve immediately to ensure it is at its best, freshest and most delicious!

easiest vegan cacio e pepe

Course Dinner

Cuisine Italian

Keyword cacio e pepe, noodles, pasta, vegan cheese

Prep time 5 min

Cook Time 12 Minutes

Servings HTML4_ HTML5_ HTML6_ HTML7_ HTML8_ HTML9_ HTML7_ HTML8_ HTML9_ HTML5_ HTML4_ HTML5_ HTML5_ HTML5_

Author Lauren Toyota

Ingredients

250 g long pasta (spaghetti or bucatini works best)
2 tbsp vegan butter
1 1/2 tsp fresh ground black pepper
1/2 tbsp Mellow white miso
1 cup shredded vegan parmesan
1 C starchy pasta water

Instructions

Bring large saucepan of water to boil. Salt the water well before adding the pasta. Cook pasta to just before al dente.
Heat the butter in a large skillet on medium heat just before you add the pasta. To lightly toast the pepper, heat the butter until it is melted.
Mix together miso and parmesan. To ensure that the parmesan melts evenly, make sure it is spread in an even layer. Do not stir it. Allow the cheese to melt in 1/3 cup pasta water. Toss in the cooked pasta, and mix well. If necessary, add a little more pasta water to achieve a shiny sauce that coats your pasta. For best results, plate immediately and eat. Add more freshly ground pepper if desired.
Reheat leftover pasta water if possible. This will make the cheese glossy and smooth again once it has cooled.

Lauren Toyota's hot for food first published the post easiest vegan cacio and pepe

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How To

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