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Miso Cacio E Pepe

To reduce the dairy, I used vegan butter instead of regular butter. I like the Miyokos vegan butter because it's cultured and has a French butter flavor. To completely veganize the recipe, use nutritional yeast instead of pecorino or parmesan.
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Ingredients
  

  • 1 pound pasta
  • 6 tablespoons vegan butter preferably cultured
  • 1 tablespoon freshly ground black pepper, plus extra to serve
  • 2 tablespoons white (shiro) miso
  • 2 ounces (60g) grated pecorino, parmesan, or nutritional yeast

Instructions
 

  • Bring a saucepan of salted water to a boil. Add the pasta and cook according to the package instructions, stirring with chopsticks to separate the strands. Reserve about 1 cup of cooking water, then drain the pasta.
  • Melt 4 tablespoons of the vegan butter in a large skillet over medium heat. Add the black pepper and stir for 20-30 seconds, until fragrant and toasted. Pour in about half the reserved cooking water, then add the noodles, miso, and remaining vegan butter. Turn off the heat, then add half the nutritional yeast or cheese. Toss the noodles until the sauce comes together and coats the strands. If the noodles seem dry, add some more of the reserved cooking water.
  • Transfer to serving plates and top with the remaining nutritional yeast or cheese and if you like, more black pepper.