Vegan Pasta Cacio e Pepe

Cacio e Pepe: pasta, parmesan and pepper. What could be better? Not much, but a vegan recipe for it would be a start. Don't worry, we've got something for you.

But first of all, where does this pasta dish come from? Surprise – from Italy, obviously. "Cacio e Pepe" translates to "cheese and pepper." Sounds logical since the recipe initially consisted of just those ingredients (pasta, parmesan cheese and pepper). Supposedly Italian shepherds invented the dish. On their wanderings, they had to rely primarily on long-life foods. So the long-lasting parmesan was the perfect solution (source). But how do you veganize a recipe that consists almost exclusively of cheese?

Although you can now buy vegan Parmesan cheese in the supermarket, it doesn't have the same properties as its animal counterpart – it doesn't melt the same way. But we have a few tricks up our sleeve. Our secret weapon, in this case, is cashews. Soaked in water, they make the perfect base for a cheesy, creamy sauce. For the right flavor, we add some vegan Parmesan. You can find a recipe for vegan parmesan here. Of course, you can also use vegan parmesan substitutes from the supermarket. We also add some miso paste. It is made from fermented soybeans and gives the dish a nice umami flavor. We also add a little lemon for acidity. We process all ingredients with a stand mixer to create a creamy sauce. Now add the pasta and, of course, a good amount of pepper. The perfect quick lunch!