Vegan Cacio e Pepe
This vegan cacio e pepe is one of the quickest and easiest pasta dishes that you can make. With just a few simple ingredients, you will have a creamy, cheesy, peppery meal that is pure comfort food.
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Why make this recipe
Cacio e pepe is a simple Italian-style pasta dish made from pepper and cheese. Traditional recipes use pecorino romano cheese, pepper, and olive oil. To recreate this authentic flavor, I use the same technique and vegan parmesan cheese to replace the traditional flavor of Pecorino Romano.
Many vegan recipes call for raw cashews and nutritional yeast to create the cheesy flavor, but using vegan cheese gives the closest flavor and texture to authentic cacio e pepe.
Ingredients and substitutions
- Pasta – I like to use linguine, fettuccine, or spaghetti, but you can use any shape of noodles you wish.
- Salt – to season the water that you will cook the pasta in. (Use less for a lower-sodium option.)
- Extra Virgin Olive Oil – to warm the black pepper and infuse the dish with flavor. You can also swap this out for vegan butter.
- Fresh Ground Black Pepper – This is a key ingredient in the dish’s flavor. You will need a lot of pepper to give it that authentic taste. You can use regular black pepper, but freshly ground pepper from peppercorns tastes best.
- Garlic – Optional for a little extra flavor. You can add this to the olive oil along with the pepper.
- Vegan Cheese – My favorite is Violife Parmesan or Trader Joe’s Vegan Parmesan, but you can use any shredded vegan cheese you have. I even like mixing 2 or 3 types of vegan cheese to achieve different flavors.
Helpful tools
- A large skillet – big enough to stir the pasta and cheese without overflowing.
How to make vegan cacio e pepe
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
Step 1 – Boil your pasta of choice in salted water.
Step 2 – In a large skillet, warm the olive oil and fresh-ground pepper over low heat while the pasta cooks.
Step 3 – When the pasta is cooked al dente, use tongs or a pasta spoon to transfer the cooked pasta from the water to the oil and pepper.
Step 4 – Add 2 1/2 cups of vegan parmesan cheese and 1 cup of the starchy pasta water, then stir well.
Step 5 – Cook over medium heat and continue adding pasta water in small amounts (up to 1 additional cup) until a creamy sauce forms.
Step 6 – Serve hot with additional cracked pepper and vegan parmesan on top if desired.
Pro Tips
- For a little extra flavor, add some minced fresh garlic to the warm olive oil and pepper. You can also use some red pepper flakes to add a little spice to the dish.
- I like to garnish the dish with fresh parsley or serve it with some broccoli or a side salad since it is a heavy dish.
- You can make this with a gluten-free pasta if you wish, but be sure to use a corn-based pasta or one that holds up well and doesn’t get mushy when cooked.
What to serve with it
Since you will not be draining the pasta, I like to toss some broccoli florets into the pasta water and blanch them for about 3 minutes, then serve them with the pasta. This is a quick and easy way to make a nutritious side dish and turn it into a full meal with very little effort.
You can also serve it with a broccoli slaw salad, kale salad, or vegan baguettes.
Storage and reheating
Refrigerate: This vegan cacio e pepe will keep well in the fridge for 3 – 5 days in an airtight container.
Freeze: Leftovers will freeze well and can be stored in an airtight container in the freezer for up to 3 months. Thaw overnight in the fridge, then reheat.
Reheating: Reheat a serving of the pasta in the microwave for about 3 minutes or add a few tablespoons of water and reheat it in a saucepan on the stovetop.
More easy pasta recipes
- Vegan Mac and Cheese without Cashews
- Creamy 1-Pot Vegan Cajun Pasta
- Creamy Veggie Pasta
- Coconut Alfredo
- Creamy White Bean Pasta
Vegan cacio e pepe recipe
Vegan Cacio e Pepe (Cheese and Pepper Pasta)
Ingredients
- 1 16oz box pasta
- 4 tablespoons olive oil
- 1 tablespoon freshly ground black pepper
- 2 1/2 cups shredded vegan parmesan
- 2 cups pasta water, (the water you cook your pasta in)
Instructions
- Boil your pasta of choice in salted water.
- In a large skillet, warm the olive oil and fresh-ground pepper over low heat while the pasta cooks.
- When the pasta is cooked al dente, use tongs or a pasta spoon to transfer it from the water to the oil and pepper.
- Add 2 1/2 cups of vegan parmesan cheese and 1 cup of the starchy pasta water, then stir well.
- Continue adding pasta water in small amounts (up to 1 additional cup) until a creamy sauce forms.
- Serve hot with additional cracked pepper and vegan parmesan on top if desired.
Notes
- For a little extra flavor, add some minced fresh garlic to the warm olive oil and pepper. You can also use some red pepper flakes to add a little spice to the dish.
- I like to garnish the dish with fresh parsley or serve it with some broccoli or a side salad since it is a heavy dish.
- You can make this with a gluten-free pasta if you wish, but be sure to use a corn-based pasta or one that holds up well and doesn’t get mushy when cooked.
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