Vegan Cacio e Pepe Recipe
Simple ingredients, 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!
Servings: 4
Calories: 531kcal
Ingredients
- 12 ounces thick spaghetti , bucatini or other pasta of choice, gluten-free if needed
- 1 cup reserved pasta water
- 1 teaspoon ground black pepper
- 1 cup veggie broth , low sodium if needed
- drizzle of olive oil to saute , omit if oil free
- 1 ½ cups vegan parmesan , store bought or homemade (see note)
- ¼ - ½ teaspoon sea salt , depending on cheese
- extra vegan parmesan for serving
Instructions
- Cook spaghetti according to package directions. Make sure to reserve 1 cup pasta water and do not rinse the pasta when you strain it. This helps with the texture.
- Meanwhile, put pepper in a saute pan and toast over low heat for about 1 minute to get it fragrant. Add the broth and drizzle of oil (if using) and heat over medium low heat until it starts to simmer.
- Add the pasta water and bring to a simmer.
- Whisk in the cheese to make a slurry.
- Add in the pasta and mix well to combine. Taste and add more salt if needed.
- Serve with more Parmesan if you prefer!
Notes
- Use Freshly Ground Black Pepper: Freshly cracked pepper has so much more flavor and depth than pre-ground, and once toasted it tastes amazing in this dish!
- Whisk Slowly: I add the vegan parmesan gradually and whisk until it fully melts. This helps create that creamy, emulsified texture without clumps.
- Use A Wide Pan: This is important for both making the sauce and for tossing the pasta. A large sauté pan gives the pasta room to move, which helps it coat evenly with the sauce. I avoid deep pots for this part so the sauce doesn’t pool at the bottom.
- Don't Forget The Pasta Water! The pasta water contains starch, which is what helps the vegan cheese and broth come together into a smooth, creamy sauce that coats the noodles evenly. Without it, the sauce can turn out thin, greasy, or clumpy.
- Note: Traditionally this dish uses Pecorino Romano cheese. You can use this if you aren’t needing this to be dairy free.
Nutrition
Calories: 531kcal | Carbohydrates: 70g | Protein: 17g | Fat: 13g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 521mg | Potassium: 448mg | Fiber: 3g | Sugar: 3g