Name: Vegan Cacio e Pepe
Yield: 6 servings
Ingredients: 1 cup unsalted raw cashews; 4 Tbsp. extra-virgin olive oil, divided; 8 oz. mixed mushrooms (such as maitake and shiitake), sliced or torn into ½" pieces; Kosher salt; 2 garlic cloves; 2 Tbsp. white or yellow miso paste; 1 lb. bucatini; ½ tsp. crushed red pepper flakes; ⅛ tsp. onion powder; 2 tsp. freshly cracked black pepper, plus more for serving; 2 Tbsp. fresh lemon juice; Zest of 1 lemon; Vegan parmesan (for serving)

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Photograph by Isa Zapata. Food Styling by Cyd McDowell. Prop Styling by Paige Hicks

Delicious, a little fancy, and deceptively simple to make, this vegan 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.