Recipe: Appetizing [Vegan] Corn Cacio e Pepe

[Vegan] Corn Cacio e Pepe. While many dairy-free pasta recipes look to puréed, soaked cashews for their creaminess, this one cuts. Cacio e Pepe means "cheese and pepper," and as the name suggests, it includes grated Pecorino Romano cheese, freshly cracked black pepper and spaghetti. In search of an alternative to the mac and cheese her kids insist on, Deb Perelman found inspiration in an iconic Italian dish.

The Ultimate Vegan Cacio e Pepe Pasta. For our vegan cacio e pepe, we're swapping the cheese for our vegan cheese sauce. While it's not exactly like the original, it's still got that satisfying creaminess, that spiciness from the pepper and a simple ingredient list. You could cook [Vegan] Corn Cacio e Pepe using 14 ingredients and 4 steps. Here is how you cook that.

Ingredients of [Vegan] Corn Cacio e Pepe

1. Prepare of For the Corn Stock:.
2. Prepare 6 of medium corncobs, husked.
3. You need 6 cups of water.
4. It's 5 of black peppercorns.
5. It's 2 of bay leaves.
6. You need 1 of thyme sprig.
7. You need of For the Pasta:.
8. Prepare to taste of Kosher salt,.
9. Prepare 1 pound of dried spaghetti.
10. Prepare 1 tablespoon of freshly cracked black pepper.
11. It's 1 1/2 cups of corn stock.
12. You need 6 tablespoons of vegan butter, cubed.
13. You need of Reserved corn kernels.
14. It's 1 1/2 cups of Folloq Your Heart Parmesan.

But what's also great about this recipe is that the sauce is actually super. Corn: You need four cups of corn kernels, however you can choose to use fresh, canned, or frozen. During peak summer months, you really can't beat fresh corn, however the latter two are super convenient. You can find Pecorino Romano in most specialty cheese sections of well.

[Vegan] Corn Cacio e Pepe instructions

1. Make the corn stock: Slice off the kernels from the corncobs, reserving the kernels for later. Place the cobs in a medium saucepan with the remaining stock ingredients. Bring to a boil over high heat, then reduce the heat to medium and simmer until reduced to 1½ cups, 1 hour. Strain, discarding the solids..
2. Make the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until very al dente, 6 minutes, then drain..
3. Meanwhile, in a large, deep skillet, toast the pepper over medium heat until fragrant, 1 to 2 minutes. Add the corn stock, vegan butter and corn kernels, and bring to a simmer..
4. Add the pasta to the pan and cook, stirring constantly, until the pasta is fully cooked and the sauce has reduced slightly, 3 to 4 minutes. Add the cheeses and continue to cook, stirring constantly, until the cheeses have melted and the pasta is fully coated in the sauce, 1 minute more. Divide between bowls and serve immediately..

Canned sweet corn is nice on its own, but it is not very exciting. One day I tried to make cacio e pepe from canned sweet corn, the result is unbelievably good , so I know I have to share with you. This Cacio e pepe is a fabulous pasta dish with flavors which feel like you spent hours making it but it is super quick to put together! But don't feel like pasta is. Cacio e Pepe - "cheese and pepper," literally translated - is kind of a Stonehenge of recipes.