Vegan Cacio e Pepe


Screenshot 2021-03-02 125346


  • 60g cashew butter
  • 50g nutritional yeast
  • 2 tbsp miso
  • 1 tbsp Black pepper, frsshly ground
  • 1/4 cup extra Virgin olive oil
  • salt to taste
  • 400g pasta


  1. Cook pasta as per pack instructions. Boil Palmini pasta for 10 mins to completely remove its own flavour and to get a softer texture.
  2. Meanwhile, mix the miso, cashew butter and nutritional yeast in a bowl. Set aside.
  3. Heat up olive oil in a pan on medium heat, add the peppercorn. Toast for 1-2 mins or till fragrant.
  4. Now add miso mixture to the pan and as well as a cup of pasta water (for Palmini products, I’d use just warm water). Whisk it in till smooth.
  5. Add the pasta and toss well.
  6. Serve with a touch more olive oil and peppercorn. Enjoy

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