Vegan Cacio E Pepe
Cacio e Pepe is a classic Italian pasta dish that translates to ‘cheese and pepper.’ Oh dear, that doesn’t sound very vegan-friendly! Fortunately, I have created this vegan version of cacio e pepe that substitutes traditional dairy ingredients with plant-based alternatives such as cashews and nutritional yeast.
What is Cacio e Pepe?
Cacio e Pepe is known for its simplicity, yet it packs a flavorful and satisfying punch. Like many other Italian staples has become a popular dish not only in Italy but around the world.
Cacio e Pepe is a classic Italian pasta dish that originated in Rome, aka the capital of Italy, aka the home of the Colosseum, aka the main location in the fabulous Lizzie McGuire movie (and coincidentally, this recipe really is ‘what dreams are made of’).
The dish’s name translates from Italian to “cheese and pepper” in English, and the main ingredients are pasta, cheese, and black pepper. In this recipe, I have converted the dairy-heavy traditional cacio e pepe into a plant-based alternative that almost anyone can enjoy.
5 Reasons to love this Vegan Cacio e Pepe Recipe
- Downright delicious: this rich Cacio e Pepe cream sauce is a unique and tasty way to enjoy an Italian classic on a vegan diet.
- Healthier alternative: of course, being vegan doesn’t automatically make a recipe ‘healthy.’ However, this creamy vegan pasta recipe is great for enjoying the flavors of this classic Italian dish without consuming the cheese and butter from the original recipe.
- Nutrient-dense: the KEY recipe contains a variety of nutrient-dense ingredients.
- Easy to make: this recipe requires only a handful of simple ingredients and minimal prep time. It’s a great option for busy weeknights or on a Saturday night with a glass of vino.
- Versatile: this recipe can be adapted to suit your taste preferences. For example, feel free to switch up the type of pasta ( I use gluten-free pasta ) or adjust the amount of black pepper or lemon juice to your taste. It’s a great base recipe that you can make your own over time.
Vegan Cacio e Pepe Nutritional Information
Not only is this delicious, creamy pasta good for your soul, but this easy vegan Cacio e Pepe recipe is packed with goodness. For example, the raw cashews in the sauce contain plenty of micronutrients, including vitamin E and Magnesium, while the nutritional yeast is loaded with essential B vitamins for vegetarians and vegans, including B6 and B12.
The olives and cashews also contain beneficial unsaturated fats and some protein. This KEY also contains a good amount of fiber from pasta and olives. Swap to a wholegrain pasta option to boost the fiber content even further.
To increase the protein content of this meal, add a side of baked tofu or this green butter bean salad.
What to serve with Cacio e Pepe
Serve this Cacio e Pepe with a side of vegan garlic bread, toasted french bread topped with vegan butter, or a fresh salad for a complete and delicious meal that is easy to make for mid-week post-workday dinners yet fancy enough that you could serve it at a dinner party alongside a delicious vegan wine.
Recipe FAQ
What is nutritional yeast?
Nutritional yeast is commonly used as a food ingredient or seasoning in vegan cooking. It has a savory, cheesy flavor. Therefore, it is commonly used as a plant-based substitute for cheese and cheese sauce. Most commonly, it is used as part of the base in creamy sauces or sprinkled on as a garnish, similar to the way you would use Parmesan cheese.
Other recipes using nutritional yeast:
- Pesto Couscous and Chickpea Salad
- Tofu Ricotta used in this Heirloom Tomato Tart
- Roasted Rep Pepper Pasta Sauce
Where can you find vegan Parmesan cheese?
You can find vegan parmesan cheese in many health food stores, food markets, and online retailers, such as Amazon. Look out for packaging saying ‘plant-based parmesan’ or ‘dairy-free parmesan,’ as well as vegan Parmesan.
Some popular brands & good substitutes for vegan parmesan include Violife, Follow Your Heart, and Go Veggie. I usually use the Violife Parmesan as its nutty flavor and hard texture makes it easy to grate onto creamy dishes. You can also look for other brands in the specialty foods or the vegan/vegetarian section of your local grocery store.
Can you use black olives instead of green for the olive pureé?
Technically yes, you can use black olives instead of green olives for olive puree. However, keep in mind that black olives have a different flavor than green olives, so the puree will not be the same.
Black olives tend to be softer and have a milder, sweeter flavor compared to the bitter and salty taste of green olives. Plus, the color of the puree will be darker and may look less appetizing than the soft and inviting green pureé using green olives.
In summary, the best vegan Cacio e Pepe uses green olives. However, you can substitute black olives for green olives if you’re okay with the slight difference in taste and color.
How to store and reheat leftovers
I recommend storing your black pepper cream, pureé, and pasta in separate airtight containers in the fridge. This is because the sauce is likely to thicken over time, so you may wish to dilute the sauce with a splash of water ( warm ) to reignite the runnier consistency, which is harder to do when the two components are combined before reheating.
You can store each item in an airtight container for about half a week or store just the sauce and then cook your pasta on the day you wish to eat the sauce.
Simply reheat the sauce in a pan on low to medium heat for a few minutes, stirring every 20-30 seconds to ensure the sauce warms evenly throughout.
Vegan Cacio e Pepe Recipe (Serves 2)
Black Pepper Cream Ingredients
- 1 cup raw cashews, previously soaked (overnight or minimum 6 hours)
- 1 cup reserved pasta water
- 2 tablespoons lemon juice
- 1 tablespoon nutritional yeast
- ⅓ teaspoon black peppercorn, ground
- ⅓ teaspoon green peppercorn, ground
- ½ teaspoon salt
Olive Pureé Ingredients
- 1 cup green olives, drained and rinsed
- ⅓ cup soy milk (sub-full-fat plant-based milk)
Other Ingredients
- 8 oz linguine or spaghetti or other pasta of your choice (spaghetti Cacio e Pepe is the most traditional)
- Garnish (optional): vegan Parmesan cheese, coarsely ground black peppercorns and a drizzle of extra virgin olive oil
Method
- Soak your cashews in cold water, preferably overnight or for a minimum of 6 hours.
- Boil 4 quarts of water with a pinch of salt. Once you see bubbles forming on the surface of the water, add the pasta of your choice. Cook according to the pasta package instructions till the pasta is al dente. Remember to save 1 cup of pasta water for the sauce before draining the pasta!
- Drain your cashews from the water and add to a high-speed blender along with the lemon juice, nutritional yeast, ground peppercorns, salt, and either cold water or pasta water from step 3. Blitz in your blender or food processor till you achieve a smooth sauce with an even consistency. If needed, slowly add more water to the sauce to increase the runniness.
- Add your sauce to the empty saucepan and heat on low to medium heat for 2-3 minutes, stirring often. Add your cooked pasta and stir to combine.
- Serve and garnish with optional toppings.
Vegan Cacio E Pepe
Ingredients
Black Pepper Cream Ingredients
- 1 cup cashews, previously soaked (overnight or minimum 6 hours)
- 1 cup reserved pasta cooking water
- 2 tbsp lemon juice
- 1 tbsp nutritional yeast
- 1/3 tsp black peppercorn, ground
- 1/3 tsp green peppercorn, ground
- 1/2 tsp salt
Olive Pureé Ingredients
- 1 cup green olives drained and rinsed
- 1/3 cup unsweetend soy milk Or other full-fat unsweetened plant-based milk
Other Ingredients
- 8 oz linguine or spaghetti or other pasta of your choice (spaghetti Cacio e Pepe is the most traditional)
- Garnish (optional): vegan Parmesan, coarsely ground black peppercorns and a drizzle of extra virgin olive oil
Instructions
- Soak your cashews in cold water, preferably overnight or for a minimum of 6 hours.
- Boil 4 quarts of water with a pinch of salt. Once you see bubbles forming on the surface of the water, add the pasta of your choice. Cook according to pasta instructions till the pasta is al denté. Remember to save 1 cup of pasta water for the sauce before draining the pasta!
- Drain your cashews from the water and add to a high-speed blender along with the lemon juice, nutritional yeast, ground peppercorns, salt and 1/3 pasta water from step 3. Blitz in your blender or food processor till you achieve a smooth sauce with an even consistency. If needed, slowly add more pasta to the sauce to increase the runniness.
- Add your sauce to the empty saucepan and heat on low to medium heat for 2-3 minutes, stirring often. Add your pasta and stir to combine.
- Serve and garnish with optional toppings.
