Delicious, a little fancy, and deceptively simple to make, this vegan cacio e pepe is a frequent star in Chrissy Tracey’s weeknight meal rotation. While the pasta is delicious on its own, sautéed mixed mushrooms stirred into the pasta add a dose of veggies and some intrigue. If you don’t want to soak the cashews overnight, we’ve got you: Just cook them in boiling water until softened (about 20–25 minutes).
“I tried to recreate the creaminess, taste, and texture of cheese without using dairy and using only natural ingredients,” Tracey says. “When soaked cashews are blended with spices, miso, and pasta water, a creamy sauce forms that makes for the perfect cheese alternative.”
If you don’t want to soak the cashews overnight, we’ve got you: Just cook them in boiling water until softened, about 20–25 minutes.
