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.
- 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!
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.
Find the full printable recipe here: Vegan Cacio e Pepe
