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Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, [vegan] corn cacio e pepe. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

[Vegan] Corn Cacio e Pepe is one of the most well liked of current trending meals on earth. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. [Vegan] Corn Cacio e Pepe is something that I’ve loved my entire life. They are fine and they look wonderful.

The Ultimate Vegan Cacio e Pepe Pasta. For our vegan cacio e pepe, we're swapping the cheese for our vegan cheese sauce. While it's not exactly like the original, it's still got that satisfying creaminess, that spiciness from the pepper and a simple ingredient list.

To get started with this recipe, we have to first prepare a few components. You can cook [vegan] corn cacio e pepe using 14 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make [Vegan] Corn Cacio e Pepe:

1. Get For the Corn Stock:
2. Get 6 medium corncobs, husked
3. Prepare 6 cups water
4. Take 5 black peppercorns
5. Get 2 bay leaves
6. Make ready 1 thyme sprig
7. Get For the Pasta:
8. Prepare to taste Kosher salt,
9. Take 1 pound dried spaghetti
10. Prepare 1 tablespoon freshly cracked black pepper
11. Make ready 1 1/2 cups corn stock
12. Get 6 tablespoons vegan butter, cubed
13. Take Reserved corn kernels
14. Make ready 1 1/2 cups Folloq Your Heart Parmesan

Make the corn stock: Slice off the kernels from the corncobs, reserving the kernels for later. Place the cobs in a medium saucepan with the remaining stock ingredients. Strain, discarding the solids. [Vegan] Corn Cacio e Pepe. This speedy vegan take on cacio e pepe utilizes a classic technique: Cook the pasta just short of al dente, reserve some of the starchy pasta water to add body to the sauce, then simmer the pasta in its sauce with a splash of pasta water, stirring vigorously until the sauce is emulsified. [Vegan] Corn Cacio e Pepe step by step.

Steps to make [Vegan] Corn Cacio e Pepe:

1. Make the corn stock: Slice off the kernels from the corncobs, reserving the kernels for later. Place the cobs in a medium saucepan with the remaining stock ingredients. Bring to a boil over high heat, then reduce the heat to medium and simmer until reduced to 1½ cups, 1 hour. Strain, discarding the solids.
2. Make the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until very al dente, 6 minutes, then drain.
3. Meanwhile, in a large, deep skillet, toast the pepper over medium heat until fragrant, 1 to 2 minutes. Add the corn stock, vegan butter and corn kernels, and bring to a simmer.
4. Add the pasta to the pan and cook, stirring constantly, until the pasta is fully cooked and the sauce has reduced slightly, 3 to 4 minutes. Add the cheeses and continue to cook, stirring constantly, until the cheeses have melted and the pasta is fully coated in the sauce, 1 minute more. Divide between bowls and serve immediately.

Make the corn stock: Slice off the kernels from the corncobs, reserving the kernels for later. Place the cobs in a medium saucepan with the remaining stock ingredients. Canned sweet corn is nice on its own, but it is not very exciting. One day I tried to make cacio e pepe from canned sweet corn, the result is unbelievably good , so I know I have to share with you. Intro to Vegan Cacio e Pepe.

So that’s going to wrap this up for this exceptional food [vegan] corn cacio e pepe recipe. Thank you very much for your time. I’m sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!