How do I make this recipe gluten-free?

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.

Can I make this pasta oil-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 .

How do I make this traditional dish nut-free?

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.

How long does this pasta dish last in the refrigerator?

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.

Vegan Cacio e Pepe (No Cashews!)

Name: Vegan Cacio e Pepe Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1 lb spaghetti; ¼ cup vegan butter; 2 teaspoons freshly ground black pepper; 1¼ cups vegan parmesan cheese

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

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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