ramyaramesh3007Cacio E Pepe directly translates to “cheese” & “pepper” but we’ll be making a dairy free version that’s simple but delicious!
Eventhough we need more ingredients to replace the ‘cheese’ in this vegan version, it comes together in just 15 minutes to give a beautifully creamy sauce. What’s better, the sauce only needs 5 INGREDIENTS!
The gamechanger though is the freshly cracked black pepper that elevates the flavour profile like no other.
Ingredients You Need
- silken tofu – base for the creamy sauce
- miso – for the aged flavour (replacing the cheese)
- nutritional yeast – for extra umaminess
- lemon juice – acidity
- freshly cracked black pepper
If you use a gluten free pasta, this entire recipe is gluten free too! Also ensure the miso paste and nutritional yeast you use are gluten free too. Below is the miso paste I use.
Vegan Cacio E Pepe
Cacio E Pepe directly translates to "cheese" & "pepper" but we'll be making a dairy free version that's simple but delicious!
Servings: 1
Ingredients
- 75 g dry pasta
- 150 g silken tofu
- 2 tbsp nutritional yeast
- 1 tbsp miso paste
- 2 tsp lemon juice
- 1/3 cup pasta water
- freshly cracked black pepper
Instructions
- Boil pasta according to package ingredients. Drain and remember to save the pasta water in a bowl.
- Blend these ingredients until smooth – silken tofu, nutritional yeast, miso paste, lemon juice, pasta water and a pinch of freshly cracked black pepper.
- Add the pasta sauce to the pasta and stir until mixture thickens for a few minutes.
- Transfer to a plate and garnish with freshly cracked black pepper.