"Cashew e Pepe"
"Cashew e Pepe"
Our spin on a classic pasta dish, this exotic list of ingredients comes together to form a perfectly creamy vegan Cacio e Pepe.
- Total Time15 Minutes 45 Seconds
- Yield
- DifficultySimple
Submitted by
Ingredients
- 2 cups 480 ml vegetable stock
- 1 cup 130 g roasted cashews
- 1 garlic clove, peeled
- 2 Tablespoons 10 g white onion, peeled, sliced
- 3 Tablespoons 24 g nutritional yeast
- 2 Tablespoons 20 g white miso paste
- 1 pound 454 g whole wheat pasta, cooked
- 1 15 g fresh parsley leaves, chopped finely
- ¾ pound 340 g roasted mushrooms
- ½ lemon, juiced
- 1 teaspoon ground black pepper
- 2 cups 480 ml vegetable stock
- 1 cup 130 g roasted cashews
- 1 garlic clove, peeled
- 2 Tablespoons 10 g white onion, peeled, sliced
- 3 Tablespoons 24 g nutritional yeast
- 2 Tablespoons 20 g white miso paste
- 1 pound 454 g whole wheat pasta, cooked
- 1 15 g fresh parsley leaves, chopped finely
- ¾ pound 340 g roasted mushrooms
- ½ lemon, juiced
- 1 teaspoon ground black pepper
- 2 cups 480 ml vegetable stock
- 1 cup 130 g roasted cashews
- 1 garlic clove, peeled
- 2 Tablespoons 10 g white onion, peeled, sliced
- 3 Tablespoons 24 g nutritional yeast
- 2 Tablespoons 20 g white miso paste
- 1 pound 454 g whole wheat pasta, cooked
- 1 15 g fresh parsley leaves, chopped finely
- ¾ pound 340 g roasted mushrooms
- ½ lemon, juiced
- 1 teaspoon ground black pepper
Directions
-
- Place the stock, cashews, garlic clove, onion, nutritional yeast, and miso paste into the Vitamix container and secure the lid.
- Run the Hot Soup Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 5 minutes 45 seconds.
- In a large bowl, combine the cooked pasta and mushrooms, parsley, lemon juice, black pepper, and blended sauce. Stir well to incorporate, and serve after a moment or two when sauce begins to thicken.
-
- Place the stock, cashews, garlic clove, onion, nutritional yeast, and miso paste into the Vitamix container and secure the lid.
- Run the Hot Soup Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 5 minutes 45 seconds.
- In a large bowl, combine the cooked pasta and mushrooms, parsley, lemon juice, black pepper, and blended sauce. Stir well to incorporate, and serve after a moment or two when sauce begins to thicken.
-
- Place the stock, cashews, garlic clove, onion, nutritional yeast, and miso paste into the Vitamix container and secure the lid.
- Run the Hot Soup Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 7 minutes 30 seconds.
- In a large bowl, combine the cooked pasta and mushrooms, parsley, lemon juice, black pepper, and blended sauce. Stir well to incorporate, and serve after a moment or two when sauce begins to thicken.
Refine Your Recipe
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Yield64 oz 1000 g 64 oz 1000 g 48 oz 750 g
Nutrition
1
serving (255 g)
Calories
280
Total Fat
12g
Total Carbohydrate
38g
Dietary Fiber
7g
Sugars
4g
Protein
12g
Sodium
290g
Saturated Fat
2g
Chef's Note
- There are so many star ingredients in this dish when it comes to nutrition. Cashews and whole wheat pasta add a surprising punch of protein and fiber. Miso and nutritional yeast are both fermented foods and probiotics that support gut health.Miso and nutritional yeast add a fermented flavor that replace the flavor of traditional cheese. Whole, unsoaked cashews bring creaminess to the dish, working well with the flavors of onion and garlic and coming together with mushrooms to provide a great plant-based protein boost.
- Cacio e Pepe is a traditional pasta dish made with cheese and pepper. We found this simple way of using whole ingredients to create a rich, cheese-like pasta sauce that can be customized to your desire with roasted or steamed vegetables, wilted greens, or other hearty ingredients that balance out the richness of this dish.
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