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.

Ingredients
2 cups (480 ml) vegetable stock
1 cup (130 g) roasted cashews
1 garlic clove, peeled
1 small slice white onion, about 2 Tablespoons
3 Tablespoons (24 g) nutritional yeast
2 Tablespoons white miso paste
1 pound (454 g) whole wheat pasta, cooked
1 bunch (15 g) fresh parsley leaves, chopped finely
¾ cup (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.
Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 5 minutes 45 seconds, or select Hot Soups program and allow the machine to complete the programmed cycle.

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
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.