New Vegan Goodies from The Vegan Larder
This cozy and super simple vegan version of the popular Cacio e Pepe White Beans recipe comes together with no chopping and in just one bowl! Easy and cheesy, it’s a quick way to make a cozy bowl of beans for when you want good food, fast.
Cacio e Pepe means ‘Cheese and Pepper’ in some central Italian dialects. Traditionally it contains just pecorino romano cheese and cracked black pepper, which is tossed with spaghetti and some of the spaghetti cooking water. This white bean version is made vegan by replacing the pecorino (or parmesan cheese) with nutritional yeast, and adding some veggie broth and olive oil to create the cheesy comforting sauce.
If you love one pot bean recipes and want to try some other easy ways of eating them that are also inspired by some of your favourite pasta dishes, this Peperonata Beans dish is definitely one to try. Alternatively you might also like this Easy Smokey Butter Bean Stew.
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🫘Ingredients
- White Beans: you can also choose cannellini beans, butter beans or great northern beans. Choose canned or cook your own beans from scratch. If you’re using canned beans, drain off the bean liquid and give the beans a rinse.
- Nutritional Yeast: This cheesy powder is perfect to replace the pecorino cheese or the parmesan you might usually use. It’s cheesy and savory, plus also happens to be high in protein.
- Cracked Black Pepper: This is the ‘Pepe’ Part of the cacio e pepe beans. Be generous with the pepper. You can choose to use pre-ground pepper, however for the best flavor, grind your own black peppercorns!
- Extra Virgin Olive Oil: this not only tastes delicious, but adding a good glug of good olive oil replicates the butteryness of the cheese.
- Vegan Chicken Stock or Veggie Stock: This is used to cook the beans for extra flavor. If you were using pasta you would use the starchy pasta water to help emulsify the sauce, so this is used to replace that.
- Flakey Sea Salt: just a pinch of salt is needed for seasoning.
- Red Wine Vinegar or Lemon Juice: To balance the rich cheesy flavor. (optional)
See recipe card for quantities.
👩🍳Instructions
Follow along with these step by step instructions for the perfect cozy cheesy dish of beans!
1. In a deep frying pan or skillet, on a low heat, gently heat the olive oil, nutritional yeast, and cracked black pepper.
2.The nutritional yeast, oil and pepper should start to clump together. The pepper will get a little toasty and smell delicious.
3. Add the drained canned butter beans or cannellini beans, and the veggie stock or broth.
4. Simmer on a medium heat until the broth thickens. Add more nutritional yeast or cracked pepper.
Taste and add a squeeze of lemon juice , or white wine vinegar to balance out the flavors.
Hint: Serve with extra olive oil drizzled on top and plenty of fresh crusty baguette to mop up the creamy sauce.
🌶️Substitutions & Variations
Here are some ways you can switch up this recipe to your own tastes or to make it more fun. It’s already a dairy, gluten-free, nut free and soy free recipe.
- Garlicky– mince or slice a few garlic cloves and gently cook in the olive oil just before adding the nutritional yeast and black pepper.
- Extra Spicy – add some red chilli flakes or fresh chilli to taste at the point where you toast the cracked black pepper.
- Extra Herbs– Add a few bay leaves or sprigs of thyme as the beans are cooking.
- Extra Fab presentation – Roast a mini squash or pumpkin in an oven proof dish, then fill with the cacio e pepe butter beans or cannellini beans add a little more cheese to the top and cook. This would make a lovely and easy main for a vegan Thanksgiving dish or as fun party starter for Halloween.
🔪Equipment
This creamy cacio e pepe beans recipe is so easy it doesn’t even require chopping! You’ll just need a large skillet or casserole dish to cook the beans.
🫙Storage
Store any leftover beans in an airtight container in the fridge. They will keep for 4-5 days. Alternatively you can freeze in one or two person portions for up to 3 months. Add a splash of water on reheating.
Top tip
Don’t skimp on the olive oil, as it helps create the creamy texture of the beans.
❓FAQ
Cacio e Pepe means cheese and pepper in some Italian dialects.
Cannellini beans tend to be a little heartier than great northern beans, however they can be used interchangeably in almost all recipes.
Love Beans?
If you love easy bean recipes, try these:
Fresh Salad:
If you want to make something bright to go alongside this recipe, try these salads:
📖 Recipe
Cacio e Pepe White Beans: Vegan Recipe
Equipment
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
Instructions
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In a large casserole dish or skillet heat the olive oil and add half the nutritional yeast and cracked black pepper.
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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
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Leave the beans to simmer on low for up to 15 minutesSalt taste
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Add more cracked black pepper, nutritional yeast and the vinegar. The liquid should be reduced and creamy,1 tablespoon red wine vinegar
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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
- 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
The post Cacio e Pepe White Beans: Vegan Recipe appeared first on The Vegan Larder.
