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If you’re craving Italian food, this creamy Vegan Cacio e Pepe recipe is a must-make! A rich and silky cheese sauce tossed with al dente pasta and loads of freshly cracked black pepper for an indulgent vegan version the whole family will love.
Table of Contents
What is Cacio e Pepe?
Like Penne all’Arrabbiata, Cacio e Pepe is a classic Italian pasta dish from Rome, in the Lazio region of Italy. The name translates to “cheese and pepper” in Italian, perfectly named for its simple ingredients list. It’s well-loved for its simple yet bold flavors, and we think you’ll be impressed by how flavorful just a few quality ingredients tossed together can be!
This version is, of course, vegan and therefore not a true, traditional cacio e pepe. The cheesy flavor comes from vegan butter and vegan parmesan cheese—two easy swaps that don’t require a high-speed blender, food processor, or any complicated ingredients. It’s the perfect meal when you’re low on fresh ingredients and need a quick, creamy vegan pasta recipe!
Ingredients You’ll Need
- Pasta: Since the creamy sauce is so simple, it’s important to use a high-quality pasta of choice. Traditional choices are spaghetti, bucatini, or tonnarelli, but feel free to use your favorite pasta shapes.
- Vegan butter: Adds a rich, creamy texture to the sauce, as well as a smooth mouthfeel that you’d have with dairy butter and cheese. We used a lightly salted butter, but if you’re using an unsalted butter, add additional salt to taste.
- Black pepper: Tons of fresh black pepper is key, adding that signature spicy, aromatic flavor. We recommend freshly ground black pepper from whole black peppercorns for the strongest flavor.
- Vegan parmesan cheese: Replaces the more traditional pecorino Romano cheese, adding a classic cheesy, umami flavor to the sauce. We’ve made this pasta with store-bought and homemade vegan parmesan cheese, and both are great!
Equipment Needed
- Large pot or Dutch oven
- Large saucepan
- Spatula
- Tongs
How to Make Vegan Cacio e Pepe
- Cook the pasta. Bring a large pot of generously salted water to a boil. Once boiling, add the pasta and cook according to package instructions or until al dente. Once the pasta is al dente, remove 2 cups of pasta water and set aside before draining the pasta.
- Toast the black pepper. While the pasta cooks, prepare the creamy sauce. Melt the vegan butter in a large saucepan over medium heat. Add the freshly ground black pepper and toast for about 1 minute.
- Add pasta water. To the saucepan, add 1 cup of pasta water and stir together. Bring to a simmer and reduce the heat to medium-low.
- Add pasta and parmesan. Add the cooked pasta and vegan parmesan cheese and toss together until the cheese melts and the sauce emulsifies, coating the pasta. Add more starchy water as necessary.
- Serve. Enjoy immediately while warm, as desired.
Serving Suggestions
This pasta dish can be served as a first course (the Italian way!) or a main course. We serve it simply– garnished with additional black pepper and parmesan cheese and accompanied by a slice of crusty bread. Our classic No Knead Bread, Vegan Garlic Bread, Focaccia, or even these Garlic Herb Dinner Rolls would be great.
If you’re looking for a few lighter side dishes to pair with, try this Brussels Sprouts Caesar Salad or our Pan Fried Asparagus.
Recipe FAQs
This pasta dish is easy to make gluten-free. Simply swap the traditional pasta with your favorite gluten-free pasta. The remaining ingredients used to make the creamy sauce are naturally gluten-free.
Vegan butter is a key ingredient in this pasta dish, adding flavor, fat, and the right consistency for a rich sauce. If you are looking for a creamy oil-free vegan pasta recipe, you might like our Creamy White Bean Pasta Recipe or this Cheesy Vegan Mac and Cheese.
If you’re searching for a plant-based cacio e pepe recipe made without raw cashews or cashew cream, you’re in luck! This recipe is easy to make nut-free with a compliant vegan butter and vegan parmesan cheese. Our homemade vegan cheese won’t work, but brands like Earth Balance, Country Crock, Follow Your Heart, and Violife make nut-free products.
This pasta is best served fresh, as the sauce will thicken considerably as it cools. Leftovers, however, will keep for up to 3 days in an airtight container in the refrigerator. When reheating, add splash of leftover starchy pasta water to help loosen things up and become creamy again.
More Classic Vegan Pasta Recipes You May Enjoy:
Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos!
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Vegan Cacio e Pepe Recipe
- Total Time: 30 minutes
- Yield: 4-6 servings
- Diet: Vegan
Description
If you’re craving Italian food, this creamy Vegan Cacio e Pepe recipe is a must-make! A rich and silky cheese sauce tossed with al dente pasta and loads of freshly cracked black pepper for an indulgent vegan version the whole family will love.
Ingredients
- 1 lb spaghetti
- ¼ cup vegan butter
- 2 teaspoons freshly ground black pepper
- 1¼ cups vegan parmesan cheese
Equipment
- Large pot or Dutch oven
- Large saucepan
- Spatula
- Tongs
Instructions
- Cook the pasta. Bring a large pot of generously salted water to a boil. Once boiling, add the pasta and cook according to package instructions, or until al dente. Once the pasta is al dente, remove 2 cups of pasta water and set aside before draining the pasta.
- Toast the black pepper. While the pasta cooks, prepare the creamy sauce. Melt the vegan butter in a large saucepan over medium heat. Add the freshly ground black pepper and toast for about 1 minute.
- Add pasta water. To the saucepan, add 1 cup of pasta water and stir together. Bring to a simmer and reduce the heat to medium low.
- Add pasta and parmesan. Add the cooked pasta and vegan parmesan cheese and toss together until the cheese melts and sauce emulsifies, coating the pasta. Add more starchy water as necessary. Keep in mind the sauce will thicken as it cools.
- Serve. Enjoy immediately while warm, as desired.
Notes
- Storage: This pasta is best served fresh, as the sauce will thicken considerably as it cools. Leftovers, however, will keep for up to 3 days in an airtight container in the refrigerator.
- Reheating: add an additional splash of leftover starchy pasta water to help loosen things up and become creamy again.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Entree
- Method: Stoetop
- Cuisine: Italian
My family eats a lot of pasta and this recipe was a hit!!!! So simple and delicious. I used the Follow Your Heart brand Parmesan shreds and it came out fantastic. This recipe is a keeper. THANK YOU!
Great, easy recipe. What vegan parmesan do you recommend?
Thank you! We like the Violife parm and the Follow Your Heart shreds the best.
Being italian I must to say that one my favorite dish is CACIO & PEPE and I order IT every time I am in Rome, however I tried vegan version that are delicious and taste like the original, so I’m gonna to try It soon!!!