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
Jump to:
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 vegan baked ziti, gluten-free vegan lasagna, vegan lentil lasagna, vegan lemon risotto and these Impossible Burger meatballs.
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. 😉
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.
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.
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 (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.
Top with the remaining pumpkin seed "cheese" and more pepper if desired.
Serve immediately.
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.
Equipment you'll need
To make the pumpkin seed Parmesan, you will need a food chopper or food processor.
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.
Recipe
Vegan Cacio e Pepe
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 for this recipe)
Suggested Equipment/Tools
Notes
Nutrition
©Watch Learn Eat. All content and images are copyright protected. Recipes and images are not to be used or republished without prior permission. If you adapt this recipe, please re-write the recipe in your own words, and link back to this post for the original recipe.
Leave a Reply