"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. I'm going to show you how to make my vegan cacio e pepe. It's not a classic cacio e pepe. It doesn't have cheese."
"Bring a large pot of lightly salted water to a boil over high. 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. Add the pasta to the boiling water. Reduce the temperature to medium, and cook stirring occasionally, about two minutes before al dente. Reserve 2 and 1/2 cups pasta cooking water, then drain the pasta."
The recipe produces a vegan cacio e pepe that replaces cheese with miso, nutritional yeast and cashew butter to provide saltiness, richness and creaminess. The method relies on cooking pasta just short of al dente and reserving starchy pasta water to add body to the sauce. Toasted crushed black peppercorns are cooked in olive oil, then the miso-nutritional yeast-cashew paste is whisked with reserved pasta water until smooth. The pasta finishes cooking in the sauce over medium-high while being tossed vigorously until the sauce is glossy and the pasta is fully al dente. Finish with an extra drizzle of olive oil and remaining crushed pepper and serve immediately.
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