Vegan Cacio e Pepe
Ingredients
- 1 lbspaghetti or other pasta
see note 1
- about 1 + ¼ cup of the pasta cooking water
see note 2
- ½ craw sunflower seeds
see note 3 for substitutions
- ¼ colive oil or extra virgin olive oil
optional, see note 4
- 2 clovesgarlic
peeled
- ½ cnutritional yeast
see note 5
- 2 tbspwhite / yellow mellow miso paste
see note 6
- 1 tbspthe juice of ½ a medium lemon
about
- to tastefreshly cracked black pepper
- freshly grated vegan parmesan or vegan parmesan topping
Directions
- 1
If you do not have a high powered blender like a Vitamix, I advise you to soak your raw sunflower seeds (or cashews) in just boiled water until you’re ready to make the sauce--then make sure to drain them before adding them to the blender. This will help ensure your sauce is very smooth, not gritty.
- 2
Start by cooking your pasta because you need the water from the cooked pasta to make your sauce. Because the miso is plenty salty, you might not want to salt your pasta water since we’ll be adding over a cup of the pasta water to the sauce. If you prefer to salt your pasta water, then use less miso/salt and add to taste.
- 3
Once the pasta is cooked through, strain it in a colander positioned over a large bowl or measuring cup in the sink. Aim to get at least 2 cups so you have plenty.
- 4
Add the sunflower seeds to the blender and add at least a cup of the starchy pasta water. I ended up using 1 + ¼ cups but you may need less.
- 5
Add the olive oil, garlic cloves, nutritional yeast, miso paste, and lemon juice to the blender and blend until super smooth--I like to do a full minute in the blender. If you do not have a high powered blender, you may need to stop and let your blender rest--that’s how my old blender was.
- 6
Add the sauce to the pasta, toss to combine and serve as much pasta into as many bowls as you’d like. Top with a liberal amount of freshly cracked black pepper (to taste) and sprinkle with some vegan parmesan if you’d like. Enjoy!
- 7
You could definitely serve this with some veggies--it’d be great with some sauteed mushrooms, steamed broccoli, roasted brussels sprouts, or a side salad.
- 8
Like most pasta dishes, this vegan cacio e pepe is best on the first night, but you can store leftovers in the refrigerator for up to 3-4 days in an airtight container.
Vegan Cacio e Pepe
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About this Recipe
Craving that rich, peppery pasta dish without any dairy? This Vegan Cacio e Pepe delivers all the indulgent flavors of the classic, reimagined for a plant-based kitchen. It's basically grown-up mac and cheese, ready to satisfy your deepest comfort food desires.
What makes this recipe truly special is its clever use of raw sunflower seeds and nutritional yeast, creating an incredibly creamy, nut-free 'cheese' sauce that clings beautifully to your pasta. Paired with mellow miso, it achieves a depth of umami that's hard to beat, making it stand out from typical vegan pasta dishes.
Prepare for a deeply satisfying and cheesy experience with every forkful. You'll enjoy perfectly coated spaghetti with a luscious, peppery sauce that feels both familiar and excitingly new. Despite its rich flavor, the dish offers a comforting warmth, ready in about 20 minutes of cooking time. It's a naturally nut-free and sugar-free dish, and with simple adjustments, it can easily be made soy-free or gluten-free to suit your dietary needs.
For customization, while spaghetti is a classic choice, feel free to use other pasta shapes you enjoy. If you need a soy-free option, ensure your miso paste is soy-free, or consult note 6 for alternatives. The recipe also offers flexibility to be oil-free by simply omitting the optional olive oil, as the sunflower seeds still provide wonderful creaminess.
This rich and flavorful vegan pasta is fantastic on its own for a quick and satisfying weeknight dinner. Serve it alongside a crisp green salad to balance its indulgent qualities, or with a sprinkle of freshly grated vegan parmesan for extra flair.