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    Home » Main Courses

    Vegan Cacio e Pepe

    Published: Dec 23, 2021 by Sherri Hall · This post may contain affiliate links.

    pin showing pasta on a white dish with text title overlay

    This vegan cacio e pepe is a simple, yet sophisticated meal that is sure to impress! This dairy-free spin on the classic Italian dish is made creamy using a combination of starchy water, miso and pumpkin seed Parmesan cheese. This peppery pasta is also nut-free and easy to make gluten-free.

    Jump to Recipe
    overhead of vegan cacio e pepe on a white plate garnished with more black pepper
    Jump to:
    • What is cacio e pepe?
    • Ingredients you'll need to make cacio e pepe vegan style
    • How to make vegan cacio e pepe
    • Substitutions
    • Equipment you'll need
    • Storing and reheating
    • Recipe
    overhead of pasta on a white plate garnished with pepper and pumpkin seed Parmesan with fork on the plate on the right side

    What is cacio e pepe?

    Cacio e pepe is a classic Italian dish originating in Rome which translates to "cheese and pepper" in English.

    It's an elegant, yet simple dish to make consisting of spaghetti, Pecorino Romano cheese and black pepper with the "sauce" forming from the addition of some of the starchy water from cooking the pasta.

    Of course, this version has been veganized and in place of the Pecorino Romano, it's made using a half batch of our pumpkin seed Parmesan.

    Growing up enjoying Italian and Italian-American dishes has inspired me to veganize my favorites such as this pasta e ceci, vegan baked ziti, gluten-free vegan lasagna, vegan lentil lasagna, vegan lemon risotto and these Impossible Burger meatballs.

    overhead of pasta on white plate with some wrapped around a fork at the top coming in from the right

    This veganized cacio e pepe is the type of dish that will impress but at the same time, is incredibly easy to make in under 30 minutes.

    But shhh...you don't have to tell anyone. 😉

    close-up overhead of pasta on white dish garnished with pepper and a fork at the top of the plate

    Ingredients you'll need to make cacio e pepe vegan style

    For the pumpkin seed Parmesan

    • Raw Pumpkin Seeds
    • Nutritional Yeast
    • Sea Salt
    • Garlic Powder

    For the pasta

    • Spaghetti
    • Olive Oil (helps keep the pasta from sticking)
    • Freshly Ground Black Pepper (I used a tellicherry peppercorn grinder)
    • White Miso Paste (adds creaminess and saltiness)
    • Optional: Vegan Butter (use if you want it a little more creamy)

    See recipe card below for quantities.

    overhead of pasta on a white dish garnished with pepper and pumpkin seed Parmesan with a fork to the left of the dish

    How to make vegan cacio e pepe

    Cook the pasta according to package directions until just al dente.

    Be sure not to overcook or the pasta can get too mushy and break up in later steps.

    While the pasta is cooking, make the pumpkin seed "Parmesan."

    Add the pumpkin seeds, nutritional yeast, salt and garlic powder to a food chopper or food processor.

    Use the pulse or chop setting and process until the mixture is finely ground and resembles the size of grated Parmesan cheese.

    • pumpkin seed Parmesan ingredients in a food chopper before being combined
    • pumpkin seed Parmesan in food chopper after being processed

    When the pasta is done, reserve 2 cups of the pasta water and set aside before draining the pasta.

    While the pasta is draining, heat olive oil in a deep, 10-inch sauté pan over medium.

    Once the olive oil is heated, add the pepper and cook for one minute, stirring or swirling the pan frequently.

    Add 1 cup of the pasta water and the miso to the pan.

    Stir, breaking up the miso as you go, and simmer until the miso is almost all broken up and just about fully incorporated (approximately 2 minutes).

    • pepper and olive oil in a stainless steel sauté pan after heating together
    • miso broken up and incorporating into the olive oil, pepper and water in the saute pan

    Add the cooked pasta (and the vegan butter, if using) to the pan and coat with the sauce using tongs.

    Turn off the heat and add ½ cup of the pumpkin seed "cheese" to the pasta.

    Toss with tongs until well coated.

    Add more of the reserved pasta water until the sauce has a creamy consistency.

    • pasta added to the sauté pan
    • pasta in sauté pan after mixing in the "cheese" and adding more water

    Top with the remaining pumpkin seed "cheese" and more pepper if desired.

    Serve immediately.

    overhead shot holding a fork that is twirling some of the pasta on a white plate

    Substitutions

    • Spaghetti - Feel free to use bucatini instead if preferred. Use a gluten-free spaghetti to make this recipe gluten-free. I used Jovial brown rice spaghetti.
    • Pumpkin Seed Parmesan - Feel free to use store-bought vegan Parmesan instead if you'd like (grated or shredded).
    • White Miso - To make this recipe soy-free, you can use chickpea miso in place of the white miso.
    overhead of pasta on a white plate garnished with pepper and pumpkin seed Parmesan with fork on the plate on the right side

    Equipment you'll need

    To make the pumpkin seed Parmesan, you will need a food chopper or food processor.

    close-up overhead of pasta on white plate garnished with pepper and pumpkin seed Parmesan with fork twirling some pasta on the right

    Storing and reheating

    Store leftovers in an airtight container in the refrigerator for up to 3 days.

    The pasta is best reheated in a nonstick pan along with a few splashes of vegetable broth over medium-high heat until the broth is absorbed and pasta is warmed throughout.

    close-up front view of pasta on white serving dish garnished with pepper and pumpkin seed Parmesan

    Recipe

    overhead of pasta on white plate with pepper and pumpkin Parmesan garnish and a fork twirling the pasta
    Print Recipe Save RecipeSaved!
    5 from 2 votes

    Vegan Cacio e Pepe

    This vegan cacio e pepe is a simple, yet sophisticated meal that is sure to impress! This dairy-free spin on the classic Italian dish is made creamy using a combination of starchy water, miso and pumpkin seed Parmesan cheese. This peppery pasta is also nut-free and easy to make gluten-free.
    Course Dinner, Main Course
    Cuisine Italian, Vegan
    Keyword dairy-free, pasta, spaghetti, vegan
    Prep Time 5 minutes
    Cook Time 15 minutes
    Total Time 20 minutes
    Servings 6
    Calories 322kcal
    Author Sherri Hall

    Ingredients

    • 12 oz. spaghetti (gluten-free if needed; I used Jovial brand)
    • ½ cup raw pumpkin seeds
    • 2 tablespoon nutritional yeast
    • ¾ teaspoon fine sea salt or kosher salt
    • ¼ teaspoon garlic powder
    • 3 tablespoon olive oil
    • 1 ½ teaspoon freshly ground black pepper, plus more if desired
    • 1 ½ tablespoon white miso paste
    • 1 tablespoon vegan butter (optional)

    Instructions

    • Cook the pasta according to package directions until just al dente. Be sure not to overcook.
    • While the pasta is cooking, add pumpkin seeds, nutritional yeast, salt and garlic powder to a food chopper or food processor.
    • Use the pulse or chop setting and process until the mixture is finely ground and resembles the size of grated Parmesan cheese. Set aside until ready to use.
    • When the pasta is done, reserve 2 cups of the pasta water and set aside before draining the pasta.
    • While the pasta is draining, heat olive oil in a deep, 10-inch sauté pan over medium. Once the olive oil is heated, add the pepper and cook for one minute, stirring or swirling the pan frequently.
    • Add 1 cup of the pasta water and the miso to the pan. Stir, breaking up the miso as you go, and simmer until the miso is almost all broken up and just about fully incorporated (approximately 2 minutes).
    • Add the cooked pasta to the pan and coat with the sauce using tongs. If using the optional vegan butter, add along with the pasta.
    • Turn off the heat and add ½ cup of the pumpkin seed "cheese" to the pasta. Toss with tongs until well coated. Add more of the reserved pasta water until the sauce has a creamy consistency.
    • Top with the remaining pumpkin seed "cheese" and more pepper if desired. Serve immediately.

    (Please refer to the post above for instructional photographs and other helpful information for this recipe)

    Suggested Equipment/Tools

    Food Chopper

    Notes

    The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice. Nutrition was calculated without the optional vegan butter.

    Nutrition

    Calories: 322kcal | Carbohydrates: 45g | Protein: 11g | Fat: 11g | Saturated Fat: 2g | Fiber: 3g
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    Sherri

    About Sherri

    Founder, Author, Recipe Developer, & Photographer

    With a lifelong passion for cooking, I specialize in creating easy meatless meals that are omnivore-approved!

    Learn more about me

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