Vegan Cacio e Pepe Pasta
- For the cheesy paste:
- 100 g Cashews
- 1 clove of garlic
- 1 TL hell Misopaste
- 3 tbsp vegan Parmesan
- 1 EL Kill
- 0.5 lemon (juice)
- Salt
- Aside from that:
- 250 g Spaghetti
- vegan Parmesan
- Salt
- Pfeffer
- Bring water to a boil in a pot and simmer the cashew nuts in it for about 5 minutes, until they are soft. Then drain and let them drip dry.
- Peel the garlic clove. Place the soaked cashews, garlic, miso paste, vegan Parmesan, oil, lemon juice, and salt in a tall container and blend or mix until creamy. Season to taste and set aside.
- Bring salted water to a boil in a large pot and cook the spaghetti according to the package instructions until al dente. Before draining, reserve about 500 ml of the cooking water.
- Mix the cashew paste with the cooked pasta, adding enough pasta water to create a creamy sauce. Add freshly ground black pepper and serve with vegan Parmesan.
Cacio e Pepe: Pasta, Parmesan, and pepper. What could be better? Not much, but a vegan recipe would certainly be a start! Don't worry, we've got you covered:
But first things first: Where does this pasta dish actually come from? Surprise – Italy, of course. The name "Cacio e Pepe" translates to "cheese and pepper." That makes sense, since the original recipe consisted of precisely those ingredients (pasta, Parmesan, and pepper). The dish is attributed to Italian nomadic shepherds who, on their journeys, primarily relied on long-lasting food. Parmesan, with its long shelf life, was therefore the perfect solution (source). But how do you veganize a recipe that consists almost entirely of cheese?
While vegan Parmesan cheese is now available in supermarkets, it doesn't have the same properties as its dairy counterpart – it simply doesn't melt in the same way. Therefore, we have to resort to a few tricks. Our secret weapon in this case is cashew nuts. Soaked in water, they form the perfect base for a cheesy, creamy sauce. For the right flavor, we add some vegan Parmesan. You can find a recipe for vegan Parmesan here. Of course, you can also use vegan Parmesan substitutes from the supermarket. We also add some light miso paste. It's made from fermented soybeans and brings a wonderful umami flavor. A squeeze of lemon adds a pleasant acidity. Everything is blended in a food processor until a creamy sauce forms. Now, simply add the pasta and, of course, a generous amount of pepper. Perfect when you're short on time!
