Vegan Pizzoccheri
This hearty Alpine-inspired pasta dish is the kind of deeply satisfying comfort food that makes you forget it's entirely plant-based. Buckwheat pasta, tender Yukon Gold potatoes, and wilted savoy cabbage all cook together in one pot, then get tossed in a silky cashew cream that's blended with nutritional yeast, white miso paste, and a splash of apple cider vinegar for a savory, almost cheesy depth. The miso and nutritional yeast do the heavy lifting here — they bring that umami richness that traditional versions get from aged cheese, without any dairy in sight. A finishing step of vegan butter, thinly sliced garlic, and crispy sage leaves sizzled together in a skillet adds a fragrant, golden-brown layer that makes the whole dish feel genuinely luxurious. The reserved pasta water is the secret weapon for getting the sauce to cling perfectly to every noodle and potato cube. It serves four and comes together in a logical, manageable sequence that's well worth the cashew soak time. This is the kind of recipe that earns a permanent spot in your cold-weather rotation.
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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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