In recent years, New York City has seen a surge in upscale vegan restaurants. While the food is often exceptional, the steep prices make them more suitable for special occasions. Fortunately, many of their dishes — especially pasta — can be recreated at home for a fraction of the cost.
This is my take on the Vegan Cacio e Pepe that’s become a staple on vegan restaurant menus across the country. Note that while I state the exact brands I use for ingredients, you can use those or your own favorites.
Courtney’s Vegan Cacio E Pepe
Yield 4 Servings (reduce ingredients accordingly for smaller servings)
Ingredients:
Buccatini – fresh or dry
1 T. Whole Peppercorns
2 T. Whole Foods Organic Whiite Miso Paste
1/3 c. Dr. Braggs Nutritional Yeast
1/4 c. Miyoko’s Unsalted Cashew Butter
2 T Grazie Olive Oil
1 c. Pasta Water
1/2 Lemon (optional)
Preparation
- Bring large pot of salted water to a boil (easy on the salt as white miso is already salted), add pasta, and cook till al dente.
- Drain pasta saving 1 c of the pasta water and place drained pasta aside in a bowl.
- Toast the whole peppercorns in the olive oil till soft and set aside in a small bowl.
- Add white miso and butter into a large pan and whisk till softened.
- Add nutritional yeast and whisk together with the pasta water till it all thickens.
- Place pasta into the pan and fold into the sauce.
- Plate the portiobs the add peppercorns and spritz with lemon jiuce.
- Enjoy!
