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Vegan Cacio e Pepe

This vegan recipe takes the classic method: cook the pasta just short of al dente, reserve some starchy pasta water to make the sauce, then simmer the pasta in its sauce with a splash of pasta water, stir well until the sauce is well combined. By just using 3 main ingredients, this Vegan Cacio e Pepe is ready to go!

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Vegan Cacio e Pepe
Vegan Cacio e Pepe
Vegan Cacio e Pepe

Vegan Cacio e Pepe

Emily Kate Johnston
This Vegan Cacio e Pepe recipe is super quick & easy using only 3-ingredients! 
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Dinner, Lunch, Main Course
Cuisine Italian
Servings 4
Calories 475 kcal


  • Large Pot


  • 220 g pasta I used linguine⠀
  • 100 g vegan butter I used @earthbalance⠀
  • 150 g vegan parmesan finely grated - I used @violife_foods⠀
  • salt and freshly cracked black pepper


  • First, bring a large pot of heavily salted water to the boil and cook pasta until 2 minutes from being ready.
  • Now for the Cacio e Pepe, place the butter into a large pan over low heat.
  • Next, Add 3/4 cup of pasta water to the butter along with a generous amount of cracked black pepper and a small pinch of salt.
  • Once the butter has melted, grate in the vegan parmesan and stir to melt, turn heat to medium and stir continuously.
  • Add the pasta to the pan and toss until all incorporated.
  • Lastly, Serve with some more cracked pepper and... Enjoy 😉 ⠀
Keyword black pepper, Pasta, unsalted vegan butter, vegan, vegan parmesan

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