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Do you know what I love about Italian food? It’s so simple, yet so incredibly delicious. Take marinara sauce, for example. There’s not much more to it than fresh tomatoes, garlic, salt, and pepper. If the key to amazing food is a simple ingredient list with high quality foods, I’m totally on board. That’s what I love about this vegan cacio e pepe. It only uses seven ingredients and packs some seriously good flavor.
Cacio e pepe is a modern Italian dish and translates to “cheese and pepper.” In traditional cacio e pepe, cheese and black pepper are the only ingredients – in addition to spaghetti. My vegan version is a little bit more complex but not by much. It all starts with our Smoked Provolone Cheeze Spread, which provides a velvety smooth base.
I blended our Smoked Provolone Cheeze Spread with a touch of miso paste, water, and lemon juice and lot of black pepper. You may never see another recipe that calls for a full tablespoon! I promise every last fleck of it is necessary for the most authentic cacio e pepe flavor. It gives this pasta dish a super flavorful and slightly spicy kick.
The rest is super easy. Once the pasta is done cooking, drain and return it to the pot and toss it with the sauce. Tong the vegan cacio e pepe between four plates and serve with more black pepper and vegan parmesan. You can buy vegan parmesan or make your own. I like reducing the recipe by Minimalist Baker to ½ cup raw cashews and 2 tablespoons of nutritional yeast. Blitz in your food processor with a pinch of salt and store it in the fridge for topping on everything!
Ps. Let me know on Instagram if you make this recipe and what you thought of it!
Peace.Love.Plants.
Tiffany
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View More Vegan Recipes
Vegan Cacio e Pepe Recipe
Spinach & Artichoke Vegan Stuffed Shells Recipe
Cheesy Weeknight Vegan Butternut Squash Pasta Recipe
Creamy Vegan Garlic Noodles Recipe
The Best Vegan Pesto Recipe
Serves 4
Ingredients
- 1 lb spaghetti or gluten-free spaghetti
- 1 package Plant Perks Smoked Provolone Cheeze Spread
- ½ teaspoon white miso paste
- 2 tablespoons water
- 1 teaspoon lemon juice
- 1 tablespoon cracked black pepper
- Vegan parmesan, for serving
Instructions
- Bring a large pot of water to a boil. Drop the spaghetti in and cook until al dente, according to the package directions. Drain, but don’t rinse, and return the spaghetti to the pot.
- Meanwhile, make the sauce by combining the Smoked Provolone Cheeze Spread, white miso paste, water, lemon juice, and black pepper in a blender. Blend until smooth, scraping down the sides of the blender as needed.
- Pour the sauce over the spaghetti and toss to coat. Divide the vegan cacio e pepe between four plates and serve with more cracked black pepper and vegan parmesan for topping.
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peace. love. plants.
