Emulsifier Free Vegan Pizzoccheri
Total time55 min
Prep time25 min
Cook time30 min
4.6(6)
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Learn more →Ingredients
4 servings
For the cashew cream
- 1 cup raw cashews, soaked in cold water for at least 4 hours, then drained
- ¾ cup water
- 3 tbsp nutritional yeast
- 1 tbsp white miso paste
- 1 tsp apple cider vinegar
- ½ tsp fine salt
For the pasta
- 8 oz dry buckwheat pasta (pizzoccheri or short buckwheat noodles)
- 2 medium yukon gold potatoes (about 12 oz total), peeled and cut into ¾-inch cubes
- 3 cups savoy cabbage, roughly chopped into 2-inch pieces
- 1 tsp fine salt, plus more for the pasta water
For the finish
- 3 tbsp vegan butter
- 3 cloves garlic, thinly sliced
- 6 fresh sage leaves
- ¼ tsp freshly ground black pepper
For serving
- 2 tbsp vegan parmesan, for serving (optional)
Instructions
- 1
Blend the drained cashews with 3/4 cup water, nutritional yeast, white miso paste, apple cider vinegar, and 1/2 tsp salt in a blender on high speed until completely smooth and pourable, about 1 minute. Set aside.
- 2
Bring a large pot of generously salted water to a boil. Add the potato cubes and cook for 5 minutes, until just beginning to soften at the edges but not yet tender.
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