Cacio E Pepe Recipe Vegan Style: Simple & Delicious Guide

Cacio e pepe is a classic Roman pasta dish that’s beloved for its simplicity and bold flavors. Traditionally made with just pasta, Pecorino Romano cheese, and black pepper, it’s a dish that’s all about quality ingredients and technique.

But what if you’re following a vegan lifestyle or simply want to try a dairy-free version? Good news — you can still enjoy this creamy, peppery delight with all the flavor and none of the dairy.

This vegan cacio e pepe recipe uses plant-based alternatives and clever cooking tricks to replicate that luscious, cheesy texture and sharp peppery bite.

Whether you’re a weeknight dinner enthusiast or a cooking experimenter, this dish is quick, requires minimal ingredients, and is incredibly satisfying. It’s perfect for those who want to indulge in Italian comfort food without compromising their dietary choices.

Plus, it invites creativity, so you can tailor it with your favorite vegan cheese substitutes or add-ins. Ready to bring vegan cacio e pepe to your table?

Let’s dive in!

Why You’ll Love This Recipe

This vegan take on a Roman classic offers all the delight of traditional cacio e pepe but is completely plant-based. It’s fast, easy, and uses pantry staples, making it accessible for cooks of all skill levels.

Rich and Creamy: Thanks to the magic of soaked cashews and nutritional yeast, this dish achieves a silky, cheesy texture that coats every strand of pasta perfectly.

Punchy Pepper Flavor: Freshly cracked black pepper is the star here, providing a warming heat and aromatic depth that makes each bite exciting.

Minimal Ingredients: You only need a handful of items to create this dish, making it budget-friendly and perfect for last-minute meals.

It’s also a great introduction to vegan cooking if you’re new to plant-based recipes!

Ingredients

• 8 oz spaghetti (or your favorite long pasta)
• 1 cup raw cashews (soaked for at least 2 hours or boiled for 15 minutes)
• 1/3 cup nutritional yeast
• 2 teaspoons freshly cracked black pepper (adjust to taste)
• 2 tablespoons olive oil
• 1/2 teaspoon garlic powder (optional, for subtle depth)
• 1 teaspoon lemon juice (to brighten the sauce)
• Salt to taste
• 3/4 to 1 cup reserved pasta cooking water (to adjust sauce consistency)

Equipment

• Large pot (for boiling pasta)
• High-speed blender or food processor
• Large skillet or sauté pan
• Colander or pasta strainer
• Measuring cups and spoons
• Wooden spoon or tongs

Instructions

1. Prepare the cashews: Soak raw cashews in water for at least 2 hours or boil them for 15 minutes to soften. Drain and set aside.
2. Cook the pasta: Bring a large pot of salted water to a boil. Add spaghetti and cook according to package instructions until al dente. Reserve about 1 cup of the starchy pasta water before draining.
3. Make the sauce: In a high-speed blender, combine soaked cashews, nutritional yeast, garlic powder (if using), lemon juice, 1/2 teaspoon salt, and 1/2 cup of reserved pasta water. Blend until smooth and creamy. Add more pasta water as needed to reach a sauce consistency that can coat the pasta.
4. Toast the pepper: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add freshly cracked black pepper and toast for about 1 minute, releasing its aroma. Be careful not to burn the pepper.
5. Combine pasta and sauce: Add the drained pasta to the skillet with the toasted pepper. Pour in the cashew sauce and toss well to coat evenly. If the sauce is too thick, gradually add more reserved pasta water until you get a silky, creamy texture.
6. Adjust seasoning: Taste and add more salt or pepper as desired. Toss again to incorporate.
7. Serve immediately: Plate your vegan cacio e pepe and drizzle a little extra olive oil on top for richness, if desired.

Tips & Variations

“For the creamiest sauce, a high-speed blender is best — it fully emulsifies the cashews and nutritional yeast for a smooth finish.”

• Use different pasta shapes: While spaghetti is classic, bucatini, linguine, or even rigatoni work well to catch the sauce.
• Try vegan Parmesan: If you prefer, swap out the cashew sauce for store-bought vegan Parmesan sprinkled on top, but the cashew sauce yields a creamier dish.
• Add greens: Stir in fresh arugula or spinach right at the end for a peppery, fresh component.
• Make it gluten-free: Use gluten-free pasta and verify all ingredients suit your dietary needs.
• Heat it up: Add a pinch of red chili flakes for a spicy kick.

Nutrition Facts

Serving Suggestions

Serve your vegan cacio e pepe with a simple green salad and crusty bread for a complete meal. A chilled glass of white wine or sparkling water with lemon complements the peppery notes beautifully.

You can also pair this dish with roasted vegetables or a light soup. For more ideas on vegan and plant-based recipes, check out my Lemon Ricotta Pasta With Arugula Recipe or the deliciously hearty Lion’S Mane Mushroom Crumble Recipes.

Conclusion

Switching up traditional recipes to fit a vegan lifestyle doesn’t mean sacrificing flavor or satisfaction. This vegan cacio e pepe recipe proves just that, delivering creamy, peppery comfort that’s wholesome and delicious.

It’s a fantastic dish to have in your weeknight rotation, especially when you want something quick but impressive. The combination of cashews and nutritional yeast creates a beautifully smooth sauce that clings to pasta for every bite to shine.

Plus, the simplicity of cacio e pepe means you can tweak and personalize it easily, making it your own.

If you enjoyed this recipe, be sure to try more innovative dishes like the Instant Pot Rabbit Recipe for meat eaters or explore sweet treats like the Lemon Straws Recipe. Cooking should be fun and accessible, and with recipes like these, you’ll never run out of inspiration.

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