Vegan cacio e pepe is a plant-based take on the classic Roman dish.
Cacio e Pepe is a classic Italian dish that traditionally features spaghetti coated in a mixture of Pecorino cheese and black pepper. However, this dish can easily be made vegan by substituting the cheese with a vegan variety. We’re talking capellini noodles perfectly coated in a velvety vegan cheese sauce, generously sprinkled with cracked black pepper, and topped with a sprinkle of vegan parmesan. The result is a delicious and hearty dish that takes just a few minutes to prepare.
The star of the show here is, of course, the cacio e pepe or “cheese and pepper,” itself. The cheese has an interesting plant-based twist, made from a combination of miso paste, nutritional yeast, vegan butter, and a splash of zesty lemon to create a creamy sauce. The cracked black pepper adds a bold and spicy kick, balancing the richness of the cheese sauce. And let’s not forget the finishing touch – a sprinkle (or heap) of vegan parmesan to take the flavor to the next level. The combination of flavors and textures is simply irresistible.
This vegan pasta is easy to make, perfect for entertaining, and a family-friendly comfort food.
How to Make Vegan Cacio e Pepe Capellini
Start by cooking the capellini until al dente. Before draining the pasta, it’s important to scoop a small amount of pasta water out with a mug and set aside. While the pasta is cooking, add butter, salt, and pepper to a large pan on medium heat. Add in the nutritional yeast and miso paste to the pan.
Once the capellini noodles are done cooking, strain the pasta and add it to the sauce pan. While mixing the noodles in with the sauce, slowly incorporate bits of the cooking water until the pasta is coated. By doing this, each strand of noodle will fuse with together with the sauce to create a flavor that really sings. Top with loads of fresh black pepper and slices of vegan parmesan. Enjoy!
More Pasta Dishes
Vegan Cacio e Pepe Capellini
Ingredients
- 14 oz capellini pasta
- 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
- In a large pot of boiling, salted water, cook the capellini for 6 minutes or until al dente.
- Meanwhile, in a large pan add the butter, salt and pepper on medium heat. Slowly add nutritional yeast and miso paste and stir until it becomes a cheesy paste.
- Reserve a cup of the cooking water, then drain.
- Transfer the pasta to the sauce pan and mix the noodles into the sauce. Add in the pasta water little by little, stirring constantly until the pasta is coated.
- Top with extra pepper and grated parmesan.
Casey
I can’t tell you how many times I have made this! It’s always a HUGE hit! Thank you!!
Jordan
Thank you so much for sharing, Casey! So glad you’ve enjoyed it ♥️