Cacio e Pepe White Beans: Vegan Recipe

pepe beans ready to eat, with the large pan of beans in the background.

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Cacio e Pepe White Beans: Vegan Recipe

The classic cheesy taste of cacio e pepe made with white beans in place of the traditional spaghetti.

Prep Time2

Cook Time15

Total Time17

Course: Main Course

Cuisine: Italian, Mediterranean

Diet: Vegan

Servings:

Calories: 224kcal

Author: Louise-Claire Cayzer

Equipment

1 Flame proof casserole dish (or large pot)

Ingredients

480 g cannellini or white beans Drained. Equivelant to 2 standard 15 oz 'cans'
3 tablespoon olive oil
40 g nutritional yeast
350 ml veggie stock or 2 tablespoon boullion mixed with 350 ml water.
2 teaspoon Cracked Black Pepper
Salt taste
more nutritional yeast to serve
1 tablespoon red wine vinegar or lemon juice

Metric - American

Instructions

In a large casserole dish or skillet heat the olive oil and add half the nutritional yeast and cracked black pepper.
3 tablespoon olive oil, 40 g nutritional yeast , 2 teaspoon Cracked Black Pepper
Drain and rinse the white beans, then add to the pan along with the stock.
480 g cannellini or white beans, 350 ml veggie stock
Leave the beans to simmer on low for up to 15 minutes
Salt taste
Add more cracked black pepper, nutritional yeast and the vinegar. The liquid should be reduced and creamy,
1 tablespoon red wine vinegar
Serve the beans with lots of crusty bread to mop up the juices and an extra drizzle of olive oil.
more nutritional yeast to serve

Notes

HINTS:

If you want a thicker stew, crush the beans a bit to thicken. If you like it a little more soupy, add in a little extra stock.
Add pesto, a squeeze of lemon and/or fresh herbs to serve.

STORAGE:

This recipe will keep for up to a week in an airtight container in the fridge. It can also be frozen for up to three months. Perfect for meal prepping!

Nutrition