Vegan Cacio e Pepe
If you’re craving a classic Italian pasta dish with a vegan twist, this Vegan Cacio e Pepe is the answer! Traditionally made with cheese and pepper, this version swaps in creamy cashews and flavorful nutritional yeast for that rich, cheesy taste while staying completely dairy-free.
The pepper remains the star, providing a bold and zesty kick. Whether you’re new to plant-based cooking or a seasoned vegan, this dish is easy to whip up and just as satisfying as the original. Plus, it’s perfect for a quick weeknight meal or impressing guests with minimal effort.
Why You’ll Love Vegan Cacio e Pepe
This vegan version of the classic Cacio e Pepe is creamy, rich, and full of flavor, offering a plant-based twist on the traditional dish. Cashews provide the base for a luscious sauce that mimics the cheesy texture, while nutritional yeast and miso add umami depth. Perfect for a quick weeknight dinner, it’s satisfying yet light and comes together in no time. Whether you’re vegan or simply looking for a dairy-free option, this recipe is sure to become a favorite.
Ingredients to Make Vegan Cacio e Pepe
- Pasta: The star of the dish, you can use spaghetti, bucatini, pappardelle, or fettuccine. The pasta is the perfect vehicle for the creamy, peppery sauce.
- Raw Unsalted Cashews: These provide the creamy, “cheesy” base of the sauce once blended with water.
- Nutritional Yeast: Adds a cheesy, nutty flavor that helps replicate the taste of Parmesan.
- Lemon Juice: Adds brightness and a slight tang, cutting through the richness of the sauce.
- Sauerkraut: Brings a subtle fermented tang that boosts flavor complexity.
- White Miso Paste: Adds depth and umami, enhancing the richness of the sauce.
- Sea Salt: Enhances the overall flavor and balances the sauce.
- Olive Oil: Used to toast the peppercorns, this adds richness and a silky texture to the dish.
- Black Peppercorns: The heart of the dish, freshly ground pepper adds a spicy kick that contrasts the creamy sauce.
- Vegan Parmesan (optional): For those who want an extra layer of “cheese” flavor.
- Crushed Red Pepper (optional): Adds a touch of heat to spice things up.
- Fresh Basil (optional): A garnish that adds freshness and color to the final dish.
Directions to Make Vegan Cacio e Pepe
- Blend the Sauce:
In a blender, combine the raw cashews, nutritional yeast, lemon juice, sauerkraut, white miso paste, sea salt, and 1 cup of reserved pasta cooking water. Blend until smooth and creamy. Add more water as needed to achieve a sauce-like consistency. - Toast the Pepper:
In the same pot where you cooked the pasta, heat olive oil over medium-low heat. Add 2 teaspoons of the ground black peppercorns and toast for about 30 seconds until fragrant. This will intensify the pepper’s flavor. - Add the Sauce:
Turn off the heat and carefully pour the blended sauce into the pot, adding it slowly to avoid splashing. The mixture may sizzle slightly. Stir or whisk to combine, and heat the sauce over low heat for 2 minutes, adding more pasta water if needed to thin it out. - Toss the Pasta:
Add the cooked pasta to the pot, tossing it with the sauce until all the noodles are evenly coated. - Serve and Garnish:
Divide the pasta among plates and sprinkle with the remaining ground black pepper. For extra flavor, top with vegan Parmesan, crushed red pepper, and fresh basil leaves if desired.
Commonly Asked Questions
Can I make this recipe gluten-free?
Absolutely! Just substitute regular pasta with your favorite gluten-free pasta variety. The sauce itself is already gluten-free.
Why are cashews used in the sauce?
Cashews create a creamy, dairy-free base that mimics the texture of traditional cheese sauce. When blended, they form a smooth, rich consistency that’s perfect for this dish.
Can I substitute the nutritional yeast?
While nutritional yeast is key for its cheesy flavor, you can try using a vegan cheese alternative if you prefer. Just keep in mind it may alter the overall taste.
How long can I store the leftover sauce?
You can store leftover sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a little water to thin it out if needed.
Is there a nut-free option?
Yes! You can substitute the cashews with sunflower seeds or use silken tofu for a nut-free version. This will give you a similar creamy texture.
Enjoy making this delicious, plant-based Vegan Cacio e Pepe and feel free to experiment with the optional toppings to suit your taste!
Vegan Cacio e Pepe
Ingredients
- 1 pound cooked pasta spaghetti, bucatini, pappardelle or fettuccine (reserve 2 cups cooking water)
- 1 cup raw unsalted cashews
- ⅓ cup nutritional yeast
- Juice of 1 lemon
- 2 tablespoons sauerkraut
- 1 tablespoonswhite miso paste
- ½ teaspoon sea salt
- 1 cup reserved pasta water plus more as needed
- 2 tablespoons olive oil
- 1 tablespoons ground black peppercorns divided
- Vegan parmesan optional
- Crushed red pepper optional
- Fresh basil leaves optional
Instructions
- Add the cashews, nutritional yeast, lemon juice, sauerkraut, miso, salt and reserved cooking water to the blender. Blend until smooth and creamy.
- In the same pot the pasta was cooked, heat the olive oil over medium-low heat. Add 2 teaspoons of the ground peppercorns and toast for 30 seconds until fragrant. Turn off the burner and add the sauce from the blender, add slowly being careful not to splash, the mixture will start to sputter slightly.
- Heat the mixed sauce over low heat, add more liquid if needed and whisk to combine. Heat for 2 minutes until heated through.
- Add the cooked pasta and toss until all of the pasta is coated. Divide among serving dishes and sprinkle with remaining teaspoon of ground peppercorns. Sprinkle with vegan parmesan and crushed red pepper, if using. Finish off with basil leaves, if using.
