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Here’s my nut-free vegan and soy-free version of the traditional Roman pasta dish, Cacio e Pepe:
Ingredients:
- 350g (12 oz) pasta (spaghetti or bucatini)
- 1 cup unsweetened plant-based heavy cream
- 1 cup nutritional yeast
- 1/3 cup olive oil
- 1/2-1 tablespoon black pepper, freshly ground
- Salt, to taste
**Instructions:**
1. Cook Pasta:*
- Cook the pasta according to package instructions in well-salted water until al dente. Reserve a cup of pasta cooking water before draining.
2. Prepare Vegan Cheese Sauce:
- In a blender or whisked in a bowl, combine plant-based heavy cream, nutritional yeast, and a pinch of salt. Ensure it's well mixed to create a smooth sauce.
3. **Toast Black Pepper:**
- In a dry pan, toast the freshly ground black pepper over medium heat for a minute or until aromatic. Be cautious not to burn it.
4. Combine Pasta, Sauce, and Pepper:
- In a pan, toss the drained pasta with the vegan cheese sauce. Add a bit of the reserved pasta water if necessary to achieve a creamy consistency. Mix in the toasted black pepper.
5. Serve:
- Drizzle with olive oil and serve immediately. Optionally, garnish with additional black pepper, vegan parmesan, and nutritional yeast.
This nut-free vegan Cacio e Pepe still captures the creamy texture without the use of nuts or tofu. Enjoy!
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