Vegan Cacio e Pepe

Delicious, a little fancy, and deceptively simple to make, this vegan riff on cacio e pepe is a frequent star in Chrissy Tracey’s weeknight meal rotation. While the pasta is good on its own, sautéed mixed mushrooms stirred into the pasta add a dose of veggies and some intrigue. 

“I tried to re-create 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.