Vegan Cacio e Pepe is a tasty and simple dish to enjoy anytime. It's a great dairy-free and animal product-free alternative for pasta lovers, ensuring everyone has a delicious meal!
Table of Contents
Why You'll Love This Vegan Cacio e Pepe Recipe
Hearty- This vegan Cacio e Pepe recipe is hearty and flavorful. It's made with plant-based ingredients like vegan parmesan cheese, nutritional yeast, and non-dairy milk for a fantastic flavor that satisfies your cravings without animal products.
Easy to make- All you need is simple ingredients, and you can quickly prepare a delicious meal!
20-Minute Recipe- This vegan Cacio e Pepe dish comes together in just 20 minutes, making it the perfect weeknight meal.
What Is Cacio e Pepe?
Cacio e Pepe is an Italian traditional pasta dish with cooked pasta, pecorino romano cheese, and freshly ground black pepper. It's a simple yet delicious combination that will bring you back for more. This vegan version uses nutritional yeast to give it the same creamy, cheesy flavor while still being dairy-free.
- Large Pot
- Mixing Bowl
- Mixing Spoon
- Measuring Cups and Spoons
- Vegan Pasta- This is the base of your vegan Cacio e Pepe. Choose a spaghetti-like pasta such as linguine or bucatini for optimal results.
- Salt- To bring out the flavor of the noodles in this pasta dish.
- Cashew Butter- Raw cashew blended with oil adds a nutty, creamy richness.
- White Miso Paste- Gives depth of flavor to the vegan cheese sauce.
- Olive Oil- Gives the vegan Cacio e Pepe its luscious texture and helps to coat the pasta with flavor. Traditional olive oil or extra virgin olive oil will work in this recipe.
- Nutritional Yeast- Provides the cheesy flavor without the dairy. Vegan parmesan is another option.
- Crushed Black Peppercorns- Give your vegan Cacio e Pepe a nice, peppery kick.
How To Make Vegan Cacio e Pepe
Start by filling a saucepot with water and add a pinch of salt.
Bring it to a boil, creating the perfect cooking environment for your spaghetti.
Cook pasta according to the package instructions. Make sure it's al dente, just the way you like it.
Once cooked, drain the pasta, but don't forget to reserve ⅓ cup of the starchy pasta water. It'll come in handy later!
It's time to make the sauce. Combine creamy cashew butter, flavorful white miso paste, nutritional yeast for that extra boost, and a squeeze of fresh lemon juice. Give it a good stir, and then add the reserved pasta water. Keep stirring until you have a velvety smooth sauce to make your taste buds dance joyfully.
In a skillet, heat some olive oil over medium-high heat. Add a handful of peppercorns and let them cook until they release their aromatic fragrance. This will add a delightful touch of spiciness to your dish.
Now, it's time to bring everything together. Add the prepared sauce to the skillet and let it cook briefly, allowing all those flavors to mingle and create magic.
Finally, add the drained cooked pasta to the skillet and toss it gently, ensuring the sauce coats all the pasta.
Serve warm with a side salad or crusty bread.
Popular Substitutions & Additions
- Add some red pepper flakes or a pinch of cayenne pepper if you like extra spicy dishes.
- To make it even heartier, toss in some cooked, crumbled vegan sausage or chicken for a protein boost.
- Try using a different type of nut butter for added flavor or texture, such as almond butter or sunflower seed butter.
- Swap out the spaghetti for gluten-free pasta if desired.
- Add some cooked veggies such as mushrooms, spinach, or diced tomatoes to make it even more filling.
Can I Freeze Vegan Cacio e Pepe?
Yes, you can freeze vegan Cacio e Pepe. To do so, let it cool completely before transferring it to a freezer-safe container or bag. When you're ready to eat it again, thaw it in the refrigerator overnight, then reheat it on the stovetop or microwave for a delicious and convenient meal.
Vegan Cacio e Pepe FAQs
What is the best way to store leftover Cacio e Pepe?
Leftover Cacio e Pepe can be stored in an airtight container in the refrigerator for up to four days. Reheat it in a skillet over medium-low heat with some vegan butter or oil, stirring until heated.
Can I make this dish gluten-free?
Yes, you can make this dish gluten-free by using gluten-free pasta or a vegetable spiralizer to make zucchini noodles.
How do I make homemade cashew butter?
Making homemade cashew butter is easy! All you need are unsalted raw cashews and a food processor. Process the nuts until they form a creamy, spreadable paste. You can also add oil or honey to make it even creamier. Be sure to store your homemade nut butter in an airtight container in the refrigerator for up to two weeks.
Vegan Cacio e Pepe
- 16 oz Vegan spaghetti
- 1 tbsp salt
- ¼ cup cashew butter
- 2 tbsp white miso paste
- 2 tbsp olive oil
- ⅓ cup nutritional yeast
- 1 tbsp crushed black peppercorns
- Fill a saucepot with water. Season the water with salt and bring to a boil.
- Add the spaghetti and cook according to the package directions.
- Drain the pasta and reserve ⅓ cup of the pasta water.
- Make the sauce; in a bowl, combine cashew butter, white miso paste, nutritional yeast, and lemon juice. Stir a few times then add pasta water. Stir until you have a smooth sauce.
- Heat olive oil in a skillet over medium-high heat. Add peppercorns and cook until fragrant.
- Add the prepared sauce and cook briefly.
- Add drained pasta and toss to coat with the sauce.
- Serve warm