Vegan Cacio e Pepe Recipe

Why This Vegan Cacio e Pepe Works So Well

When developing this vegan take on cacio e pepe, I realized there were a few different directions I could take it: either make a traditional cacio e pepe recipe with store-bought vegan cheese and butter, scrap the store-bought subs entirely in favour of naturally vegan ingredients, or a hybrid approach. After some testing, I realized the hybrid approach was best. Here’s why.

• Rich and creamy. A small amount of cashews helps recreate the gentle creaminess you would normally get from a Parmesan-based emulsion. It’s absolutely worth it for achieving a dairy-like richness with vegan ingredients.
• Super cheesy. I used nutritional yeast in the sauce because not all store-bought vegan Parmesans melt smoothly, but nutritional yeast gives you that cheesy flavour without changing the sauce’s texture. Then, for garnish, I use store-bought vegan Parm for that perfect finishing touch.
• Bold pepper flavour. Freshly cracked black pepper gives this dish its signature bite. Pre-ground pepper will not taste as vibrant, so make sure you grind your own!

Notes on Ingredients

Here’s what you’ll need to make this vegan cacio e pepe. Scroll down to the recipe card for exact measurements and full instructions.

• Sea salt – For seasoning the pasta water.
• Spaghetti or bucatini – Long pasta works best for holding onto the sauce.
• Cashews – Blended into a smooth cream to mimic the richness of cheese.
• Hot water – Helps create a smooth, pourable cashew cream.
• Black pepper – A generous amount of freshly cracked black pepper is key to cacio e pepe’s fantastic warm and aromatic flavour.
• Vegan butter – You can use store-bought or homemade vegan butter.
• Pasta water – Pasta water helps loosen the sauce and makes it cling to the noodles, so add it gradually until the texture looks glossy and silky.
• Nutritional yeast – For a cheesy flavour without actual cheese.
• Vegan Parmesan – I used store-bought, but homemade vegan Parmesan also works.

How to Make Vegan Cacio e Pepe

Below you’ll find step-by-step photos showing the process of making this vegan cacio e pepe recipe, but the full instructions are in the recipe card at the bottom of the post.

• Cook the pasta. Bring a large pot of salted water to a boil and cook the pasta until al dente. Before draining, reserve some of the pasta water to use for the sauce.
• Blend the cashew cream. Soak the cashews if needed, then blend them with hot water until completely smooth and creamy. The texture should be light and pourable.

• Bloom the pepper. In a skillet over medium heat, toast the freshly cracked black pepper until fragrant. Add the vegan butter and let it melt so the pepper infuses into it.

• Build the sauce. Pour in some of the reserved pasta water and whisk to create a glossy base, then stir in the cashew cream until smooth.
• Toss the pasta. Add the cooked pasta to the skillet and toss to coat. Sprinkle in the nutritional yeast and continue tossing, adding more pasta water as needed until the sauce is silky and clings to the noodles.
• Finish and serve. Taste and adjust with salt if needed, then serve immediately with extra black pepper and vegan Parmesan on top.

Tips for the Best Vegan Cacio e Pepe

• Use freshly cracked pepper. I can’t emphasize this enough! It makes a huge difference in flavour compared to pre-ground, which adds a more dull, less fragrant pepper flavour.
• Blend until very smooth. A silky cashew cream is important for the right texture. You don’t want a gritty sauce!
• Don’t forget to reserve the pasta water. The starch in the pasta water helps create that glossy, restaurant-style finish.
• Add the pasta water gradually. Because you can always add more, but you can’t add less!

Serving Suggestions

Serve this vegan cacio e pepe with a crisp green salad on the side or balsamic roasted vegetables. My roasted garlic bread is another favourite. I don’t think my family can have a pasta dinner without it!

Storage and Reheating

• Refrigerator: Store leftover cacio e pepe in an airtight container for up to 3 days. I don’t recommend freezing this recipe, as the consistency of the sauce will change.
• To reheat: Warm gently in a skillet or the microwave with a splash of water to loosen the sauce.

More Easy Vegan Pasta Recipes

• Garlic Noodles
• Vegan Garlic Alfredo Pasta
• Rasta Pasta
• Lemon Pasta