This Vegan Cacio e Pepe is an easy twist on classic Italian cuisine. This dish proves that sometimes less truly is more. With just 5 ingredients, it captures all the best of Italian cuisine – rich, creamy, cheesy – with none of the dairy!
Cacio e Pepe means “cheese and pepper”, it’s as simple as that. Nothing fancy – just pasta… and garlic! Whether you are a seasoned home chef or a total novice, this dish is sure to become a comfort food favorite in your plant-based repertoire.
Why I Love this Recipe
- Quick & delicious – You can whip up this dish on a weeknight for a quick bite or as a main course to please a crowd.
- Super cheesy – without any of the dairy!
- Easy to mix it up – Use this sauce on any noodles or add veggies or a protein in to mix this meal up a bit.
Ingredients
- Pasta – I prefer angel hair but any long noodle like spaghetti or linguine will work.
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- Plant-based parmesan – Make sure to choose a nut-free variety if you have a nut allergy!
- Fresh ground black pepper – A coarse, freshly ground pepper is very important for this recipe, do not substitute for finely ground pepper.
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- Vegan butter – This is my favorite brand, but use what you like! I don’t recommend replacing this with olive oil as you will lose the creamy flavor the butter provides.
- Garlic – Garlic is not a traditional ingredient for this recipe, but I think it adds a lot of depth to the flavor of this dish.
How to Make Vegan Cacio e Pepe
Cook the Noodles
Start by bringing a large pot of salted water to a boil. Cook your noodles for 2-3 minutes less than the package instructions, so the noodle is not quite al dente. Time will vary based on which noodle you choose. Once the pasta is cooked, set aside, reserving about ¾ cup of the pasta water.
Prepare the Sauce
In a separate medium-sized pot, melt the vegan butter over low heat, then add the minced garlic and the fresh ground black pepper and toast for 1-2 minutes. Add in the vegan parmesan and let it melt, stirring only a few times.
Combine the Two
Once the cheese has melted, add in the partially cooked pasta and the ¾ cup pasta water. Mix lightly, allowing the pasta to finish cooking. Continue stirring until most of the extra water has cooked off.
Top with additional fresh ground black pepper and more vegan parmesan if desired.
Serve immediately and enjoy!
How to Store Vegan Cacio e Pepe
- Fridge – If by a miracle you have any leftovers after making this dish, it will store well in the refrigerator in an air-tight container for up to 1 week.
More Tips for Making Vegan Cacio e Pepe
- Not Vegan? Of course, this recipe is traditionally not vegan – just use real butter and/or cheese.
- Gluten-Free? Opt for a gluten-free noodle and you’re good to go!
Looking for more delicious vegan dinners ready in under 30 minutes? Try my Vegan Baked Potato Soup or Vegan Fried Rice.
Did you make this recipe?
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@theplanted.pantry
Vegan Cacio e Pepe
Equipment
- Medium stock pot
- Tongs
Ingredients
- ½ lb pasta such as angel hair
- ¾ cup pasta water
- ½ cup plant-based parmesan
- 1 tsp fresh ground black pepper
- 2 tbsp vegan butter
- 2 tbsp minced garlic (about 6 cloves)
Instructions
- Bring a large pot of salted water to a boil. Cook your chosen noodles 2-3 minutes less than package instructions.
- Set the not-quite-al-dente pasta aside, reserving about 3/4 cup pasta water.
- While the noodles are cooking, melt the vegan butter over low heat in a separate stock pot.
- Add the minced garlic and fresh ground black pepper to the melted vegan butter and toast for 1-2 minutes.
- Add in the plant-based parmesan to the vegan butter mixture and let it melt. Stir only a few times.
- Next, add in the partially-cooked pasta and the 3/4 cup pasta water, allowing it to cook until most of the water has evaporated.
- Top with additional fresh-ground black pepper.
- Serve and enjoy!
Notes
- Not Vegan? Of course, this recipe is traditionally not vegan – just use real butter and/or cheese.
- Gluten-Free? Opt for a gluten-free noodle and you’re good to go!
