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.
Ingredients
- 480 ml (2 cups) vegetable stock
- 130 g (1 cup) roasted cashews
- (1 ) garlic clove, peeled
- 10 g (2 Tablespoons) white onion, peeled, sliced
- 24 g (3 Tablespoons) nutritional yeast
- (2 Tablespoons) white miso paste
- 454 g (1 pound) whole wheat pasta, cooked
- 15 g (1 bunch) fresh parsley leaves, chopped
- 340 g (3/4 cup) roasted mushrooms
- (1/2 ) 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.
Chef's Notes
- 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.
Ingredients
- 480 ml (2 cups) vegetable stock
- 130 g (1 cup) roasted cashews
- (1 ) garlic clove, peeled
- 10 g (2 Tablespoons) white onion, peeled, sliced
- 24 g (3 Tablespoons) nutritional yeast
- (2 Tablespoons) white miso paste
- 454 g (1 pound) whole wheat pasta, cooked
- 15 g (1 bunch) fresh parsley leaves, chopped
- 340 g (3/4 cup) roasted mushrooms
- (1/2 ) 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.
Chef's Notes
- 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.
Ingredients
- 480 ml (2 cups) vegetable stock
- 130 g (1 cup) roasted cashews
- (1 ) garlic clove, peeled
- 10 g (2 Tablespoons) white onion, peeled, sliced
- 24 g (3 Tablespoons) nutritional yeast
- (2 Tablespoons) white miso paste
- 454 g (1 pound) whole wheat pasta, cooked
- 15 g (1 bunch) fresh parsley leaves, chopped
- 340 g (3/4 cup) roasted mushrooms
- (1/2 ) 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 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.
Chef's Notes
- 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.
