Vegan Cacio e Pepe

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There’s something so satisfying about a pasta dish that keeps things simple, but still delivers big flavor. That’s exactly what you get with my vegan cacio e pepe. It’s creamy, peppery, and comforting in all the right ways, but made entirely with plant-based ingredients and no blender required!

Traditional cacio e pepe (which translates to “cheese and pepper”) is a Roman classic that relies on just a few ingredients. My version captures all that rich, cheesy flavor using a good vegan parmesan, plenty of black pepper, and a little bit of pasta water for that signature silky sauce. It’s fast, easy, and one of those recipes I keep in my back pocket for nights when I want comfort food without much effort.

This is also one of my go-to recipes when I’m short on time but still want to get a healthy, homemade meal on the table. It’s versatile, totally customizable with veggies or protein add-ins, and always a hit with my family.

🥘 Ingredients

Only a handful of simple ingredients are needed to make this vegan cacio e pepe recipe. Here’s what I used:

Thick Spaghetti (or Bucatini): Traditional cacio e pepe is made with thick spaghetti or bucatini, which I love because it holds the sauce really well. You can also use any pasta you have on hand. For a gluten free version, just use gluten-free pasta for an easy swap!

Ground Black Pepper: This is the star of the dish! I’ve found that toasting freshly ground black pepper helps bring out its aroma and adds more complexity of flavor to this dish.

Reserved Pasta Water: This starchy water helps emulsify the sauce and gives the final dish that glossy, creamy texture. I always set aside at least a cup before draining the pasta.

Veggie Broth: Instead of butter or cream, I use veggie broth to bring moisture and flavor to the sauce base. You can use low-sodium if needed.

Vegan Parmesan & Sea Salt: This replaces the traditional Pecorino Romano and gives the dish that signature cheesy flavor. I use store-bought when I’m in a hurry, but my homemade vegan parmesan works great too. Use the salt to taste, since parmesan is already salty, I recommend starting small and adjusting based on how salty your cheese is.

Olive Oil (Optional): For added richness, I sometimes add a drizzle of olive oil while the sauce simmers. If you’re cooking oil-free, you can easily skip it.

🔪 How To Make

This vegan cacio e pepe is one of the easiest pasta recipes I make, but it looks gourmet. Here’s how I bring it all together:

Cook Pasta, Toast The Pepper: I start by cooking the spaghetti according to the package directions. Right before draining, I scoop out about 1 cup of the pasta water and set it aside, that starchy water is key for getting the sauce to cling to the noodles. While the pasta cooks, I warm a sauté pan over low heat and add the ground black pepper. I let it toast for about 1 minute until it becomes fragrant, this brings out the flavor and adds that signature peppery kick.

Build The Sauce: Next, I pour in the veggie broth and a small drizzle of olive oil (if using), and turn the heat up to medium-low. Once it starts to simmer, I add the reserved pasta water and give everything a good stir. I whisk in the vegan parmesan until it melts into the sauce and forms a glossy, creamy base. If the sauce looks too thin, I let it simmer for a minute or two. If it gets too thick, I splash in a little more pasta water.

Add Pasta: Finally, I toss in the cooked spaghetti and stir well to coat. I taste and adjust the salt if needed, then serve it up with a sprinkle of extra parmesan on top. It’s best enjoyed immediately while everything is hot and silky!

📖 Variations

I love this recipe as is, but I’ll also often make a big batch and use it throughout the week with different mix-ins to change things up! Here are some of my favorite variations:

Add Veggies: I like tossing in sautéed mushrooms or mushroom bacon, broccoli, asparagus, or spinach when I want to boost the nutrition. You can mix them in right before serving or stir them in with the pasta and sauce.

Add Protein: For more texture and protein, I’ll sometimes add roasted chickpeas, white beans, crumbled tempeh, or crumbled vegan sausage – all of which taste great in this recipe.

Different Spices: To change up the flavor, try adding minced garlic to the pan when you toast the pepper, or finish the dish with a little lemon zest and fresh herbs.

🍽 Serving Suggestions

This vegan cacio e pepe is rich and satisfying on its own, but it pairs perfectly with a few simple sides for a more complete meal. When I’m serving it for dinner, I usually add a fresh salad like my apple walnut salad, vegan Caesar, or roasted cauliflower salad to balance out the creamy pasta.

For something a little more hearty, I’ll make roasted broccoli and potatoes, zucchini, or cauliflower, or serve it with a side of crispy chickpeas for extra protein and crunch. You could also pair it with vegan garlic bread or my vegan dinner rolls to soak up every last bit of that sauce.

If I’m feeding a group or just want to let everyone customize their bowls, I’ll set out a mix-in bar with a bunch of toppings so everyone can build their own version!

🧊 Storage Directions

Refrigeration: Leftovers keep well in an airtight container in the fridge for up to 5 days. I like to store the pasta and sauce together, it actually helps the flavors deepen a bit more by the next day.

Freezing: I don’t usually recommend freezing this dish, since the texture of the vegan cheese sauce can change after thawing. But if you do freeze it, make sure to reheat gently and stir well to bring the sauce back together.

Reheating: To reheat, I add a splash of veggie broth or water to loosen the sauce, then warm it in a skillet over medium-low heat until it’s hot and creamy again. You can also microwave individual portions for 1-2 minutes, stirring halfway through.

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