Vegan Cacio e Pepe Recipe
Creamy and peppery vegan cacio e pepe
Equipment
- 1 Pan
- 1 Blender high speed
- 1 Pot to boil pasta
Ingredients
- 40 g chickpea flour
- 50 g cashews
- 3 tbsp nutritional yeast
- 70 ml water
- 1 tbsp white miso paste
- Pepper to taste
- Olive oil to taste
Instructions
- Mix chickpea flour with water to make the batter. Heat up a little olive oil in a pan and pour the mixture on it. Wait a few minutes and when it starts to look cooked on the edges, proceed to scramble it. Cook until cooked, about 5 minutes.
- In a blender, add your cashews and blend them until they are chopped finely, almost ground, Then add your chickpea flour mixture, nutritional yeast and miso paste and blend.
- Boil your pasta. Cook it al dente, according to the package instructions. When it's ready keep some pasta water aside.
- For the black pepper, traditionally you should toast black pepper corns on a pan with medium heat until you smell the aroma and then crush them into dust with a mortar. Although, ground pepper out of a pepper mill is completely fine
- In a bowl add 3 tbsp of the mixture for every person and add some black pepper. The whole mix makes about 4 portions. Then gradually add some tablespoons of pasta water and mix until the consistency is creamy and smooth. Toss the pasta in the sauce until it is well coated! Enjoy!
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