Cacio e Pepe Butter Beans
These Cacio e Pepe Butter Beans are creamy, peppery, and packed with buttery beans in a silky dairy-free sauce inspired by the classic Italian pasta. Made with simple pantry ingredients, this easy one-pan meal is rich, satisfying, and packed with plant-based protein and fiber, making it perfect for scooping up with crusty bread.
Servings: 4
Ingredients
- 2 tablespoons vegan butter (or olive oil)
- 2 teaspoons coarsely cracked black pepper divided
- 4 cloves garlic minced or pressed
- 1 tablespoon all-purpose flour
- 1¼ cups plant-based milk (such as soy or oat)
- 3 tablespoons nutritional yeast
- 1 tablespoon white miso paste
- 2 cans (15 oz / 425g each) butter beans drained and rinsed
- Salt to taste
- Optional toppings: vegan parmesan and chopped fresh parsley
Instructions
- Cook the aromatics: Melt the vegan butter in a large skillet over medium heat. Add 1½ teaspoons of the cracked black pepper and the garlic. Cook for about 1 minute, stirring constantly, until fragrant.
- Make the sauce: Sprinkle in the flour and whisk continuously for 1 minute. Slowly pour in the plant-based milk while whisking until smooth. Add the nutritional yeast and miso paste, whisking until fully combined. Bring to a gentle simmer and cook for 3 to 5 minutes, until the sauce is silky and slightly thickened.
- Add the beans: Stir in the butter beans and simmer for another 3 to 5 minutes, until heated through and coated in the creamy sauce. Taste and season with salt, if needed. If the sauce becomes too thick, stir in a splash of plant-based milk or water until it reaches your desired consistency.
- Serve: Sprinkle with the remaining ½ teaspoon cracked black pepper and garnish with vegan parmesan and parsley, if desired. Serve immediately with warm crusty bread for dipping.
Notes
Freshly cracked pepper: Freshly cracked black pepper is the star of this recipe and gives it far more flavor than pre-ground pepper. For the best texture and aroma, coarsely crush whole peppercorns using a mortar and pestle or carefully chop them with a large knife.
Serving ideas: Enjoy with crusty bread, spooned over creamy polenta, tossed with hot cooked pasta, or served alongside roasted vegetables for a complete meal.
Oil-Free Option: Replace the vegan butter with a few tablespoons of vegetable broth to sauté the garlic and pepper. Add more broth as needed to prevent sticking.
Gluten-Free Option: Use your favorite gluten-free all-purpose flour blend.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheating: Reheat gently on the stovetop or in the microwave, stirring in a splash of plant-based milk or water if needed to loosen the sauce.
Freezing: Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Nutrition
Serving: 1servings (recipe makes 4 servings) | Calories: 292kcal | Carbohydrates: 39g | Protein: 17g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 245mg | Potassium: 986mg | Fiber: 12g | Sugar: 6g | Vitamin A: 306IU | Vitamin C: 6mg | Calcium: 145mg | Iron: 5mg
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