MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Vegan Cacio E Pepe
 Categories: Italian, Pasta, Vegetarian
      Yield: 2 Servings
 
      1 tb Fine sea salt (18 g);
           - for pasta water
     12 oz Spaghetti or bucatini
           - (340 g)
    1/4 c  Raw cashews (45 g)
           Hot water (80 ml);
           - for blending
      2 ts Black pepper (4 g);
           - freshly cracked
      2 tb Vegan butter (28 g)
    3/4 c  Reserved pasta water
           - (180 ml);
           - up to 1 c (240 ml), hot
      1 tb Nutritional yeast (5 g)
    1/4 ts Fine sea salt (1.5 g)
    1/2 c  Vegan Parmesan cheese
           - (45 g) (optional)
           More black pepper;
           - freshly cracked, to taste
 
  Preparation time: 15 minutes
  Cooking time: 15 minutes
  
  Vegan cacio e pepe creates a creamy, peppery pasta using simple
  ingredients for a cozy, dairy-free version of the classic dish!
  
  Pasta:
  
  Bring a large pot of water to a rolling boil. Add the fine sea salt,
  then cook the spaghetti or bucatini until just al dente according to
  the package directions.
  
  Before draining, reserve at least 1 cup (240 ml) of the hot pasta
  water. Drain the pasta and set aside.
  
  Sauce:
  
  Soak cashews in boiling water for 20 minutes, then drain.
  
  Blend the raw cashews with the hot water until completely smooth and
  creamy. The texture should resemble light cream rather than a thick
  paste. Set aside.
  
  Place a large skillet over medium heat. Add the freshly cracked black
  pepper and toast it dry for about 30 seconds, just until fragrant.
  
  Add the vegan butter and let it melt, swirling the pan so the pepper
  infuses into the butter.
  
  Lower the heat to medium-low. Add 1/2 cup (120 ml) of the reserved
  pasta water to the skillet and whisk to create a glossy butter sauce.
  Whisk in the blended cashew cream.
  
  Finish:
  
  Add the drained pasta directly to the skillet and toss well to coat.
  
  Sprinkle in the nutritional yeast and continue tossing. Remove the
  pan from the heat.
  
  Add more reserved pasta water a few tb at a time until the sauce
  lightly coats the pasta. You may not need all of it.
  
  Taste and add the fine sea salt if needed. Serve immediately with
  extra black pepper on top and vegan Parmesan cheese, if using.
  
  Recipe by Jessica Hylton
  
  Recipe FROM: <https://jessicainthekitchen.com/cacio-e-pepe-recipe/>
 
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