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The ingredients needed to make Cacio e Pepe π±:
- Take 150 g of spaghetti (or tonnarelli) I used a no-egg pasta.
- You need 1/2 teaspoon of black peppercorns.
- Provide 1 of drizzle of good olive oil.
- Prepare 2 tablespoons of Parmesan or vegetarian hard cheese or vegan cheese alternative (see below).
- Use of Homemade Vegan Parmesan Cheese Alternative π§.
- Provide 2 teaspoons of sweet ground almonds.
- Provide 1/2 teaspoon of garlic powder.
- Provide 1/2 of onion powder (can use more garlic powder if you donβt have any).
- Provide 1 teaspoon of nutritional yeast.
- Prepare of Grated lemon zest (optional but make sure you use a non-waxed lemon).
- You need 1/8 teaspoon of sea salt flakes.
Steps to make Cacio e Pepe π±:
- Cook the pasta in a pan of boiling water for around 8 minutes or according to instructions..
- Lightly toast black peppercorns in a warm pan and crush in a pestle and mortar or grinder..
- Crush the vegan Parmesan ingredients in a pestle and mortar. Taste and adjust to your taste..
- Drain the pasta (retain a little water), add a drizzle of olive and sprinkle and toss with your choice of cheese. Add a little of the retained pasta water if needed to loosen. Sprinkle with more [vegan] Parmesan and the freshly crushed black pepper. Enjoy π.
This cheesy peppery Italian pasta is a favorite for a reason. The traditional choice of pasta for Cacio e Pepe is tonnarelli pasta, a thick round long pasta similar to a thick spaghetti or bucatini. How to make Vegan Cacio e Pepe. A healthy version of the classic Italian, this creamy vegan pasta is full of flavor, super peppery and seriously delicious! Cacio e pepe an elemental Roman pasta dish, which takes its spiciness from cracked black pepper toasted in oil.
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