Vegan Cacio e Pepe: Proof that simplicity and bold flavor can share the same plate. This is one of those recipes that feels fancy but is so easy to throw together.
This vegan cacio e pepe is a simple yet luxurious dish that’s all about bold, cheesy, and peppery flavors. The miso paste adds a savory depth, while nutritional yeast brings that classic cheesy vibe, making it a comforting twist on the Roman classic. With a rich, buttery sauce that clings perfectly to bucatini, every bite is silky and packed with flavor. Delicious!
This vegan cacio e pepe is simple to make, perfect for entertaining, and the ultimate family-friendly comfort food.
How to Make Vegan Cacio e Pepe
Bring a large pot of salted water to a boil and cook the bucatini until al dente, following the package instructions. Before draining, reserve 1 cup of pasta water and set it aside. In a large pan over medium heat, melt the vegan butter and stir in the salt and pepper, letting their flavors infuse into the butter. Add the nutritional yeast and miso paste, stirring until the mixture forms a smooth, cheesy paste. Toss the drained pasta into the pan, ensuring it’s evenly coated in the sauce. Gradually pour in the reserved pasta water, stirring constantly until the sauce reaches your preferred consistency.
Finish the dish with a squeeze of fresh lemon juice, a dash of extra black pepper, and a generous sprinkle of grated vegan Parmesan. Serve immediately and enjoy!
More Pasta Dishes
Vegan Cacio e Pepe
Ingredients
- 14 oz bucatini
- 2 tablespoon miso paste
- 2 tablespoon vegan butter
- 2 tablespoon nutritional yeast
- ½ lemon
- 1 teaspoon pepper
- 1 teaspoon salt
- ½ cup pasta water
- grated vegan parmesan cheese
Instructions
- Bring a large pot of salted water to a boil. Cook the bucatini until al dente, following the package instructions. Reserve 1 cup of pasta water, then drain the pasta.
- In a large pan over medium heat, melt the vegan butter. Stir in the salt and pepper, allowing their flavors to infuse into the butter.
- Gradually add the nutritional yeast and miso paste to the pan, stirring until it forms a smooth, cheesy paste.
- Add the drained pasta to the pan, tossing it gently to coat it in the sauce. Slowly pour in the reserved pasta water, a little at a time, stirring constantly until the sauce reaches your desired consistency.
- Finish with a squeeze of fresh lemon juice, extra black pepper to taste, and a generous sprinkle of grated vegan Parmesan.
Casey says
I can’t tell you how many times I have made this! It’s always a HUGE hit! Thank you!!
Jordan says
Thank you so much for sharing, Casey! So glad you’ve enjoyed it ♥️