Vegan Cacio e Pepe (nut-free)

If you love simple and easy pasta dishes, this Vegan Cacio e Pepe is for you! AKA the grown-up mac & cheese, this silky pasta is seriously delicious!

Vegan | Gluten-free | Nut-free | Soy-free

Back in 2013, I had the opportunity to visit 3 amazing cities in Italy: Rome, Florence, and Sorrento. I had lots of amazing traditional Italian dishes, including the famous Cacio e Pepe. It was one of the most amazing pasta dishes that I’ve ever had, but I never gave myself a chance to recreate it at home. At the time, I wasn’t even close to being vegan, so when I started doing research on how to organize it, I was shocked to see that the whole sauce was literally made of cheese. 

What is Cacio e Pepe?

Cacio e Pepe is a traditional Italian dish that originated in Rome. The name literally translates to “cheese and pepper”, which makes it definitely not vegan. What makes it the best pasta ever? Well that it’s extremely simple to make and can be prepared in under 20 minutes. Think about it as the adult version of mac & cheese, only waaaay more peppery. 

I figured out a way to not only make this dish vegan but to also make it allergen-friendly, by not using any gluten or nuts. Whilst maintaining its simplicity, texture, and flavor. 

Notes:

• Super important to use unsweetened, full-fat coconut milk. 
• To keep this recipe gluten-free, make sure to use gluten-free pasta & garbanzo flour.
• Wondering which pasta to use? Cacio e Pepe sauce pairs well with just about any pasta. Although, I would suggest using thick pasta, definitely not angel hair noodles. 
• The amount of pepper really depends on how strong you can handle it. If you have a wimpy family, like mine, you might want to take them into consideration when making the sauce. 

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Vegan Cacio e Pepe (nut-free)

Rating: 5.0/5

( 1 voted )

Serves: 4-6 Prep Time: 15 minutes Cooking Time: 30 Minutes 30 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

• 9oz regular or gluten-free spaghetti pasta
• 3 tbsp vegan butter
• 3 cloves of garlic, minced
• 2 tbsp all-purpose flour or garbanzo flour (gluten-free)
• 1 14oz can coconut milk
• ⅓ cup veggie broth
• ½ tbsp black pepper (or more)
• 1 tsp dijon mustard
• ¼  cup nutritional yeast
• Salt, to taste
• 1 ½  tbsp lemon juice

Procedure

1. Cook the pasta according to package instructions. When cooked, drain and set aside.
2. While the pasta is cooking, add vegan butter to a saucepan along with the minced garlic and heat until the butter is melted.
3. Add in the flour and cook the flour in the butter briefly. Then add in the coconut milk and vegetable broth. Combine ingredients with a hand whisk to remove any lumps.
4. Stir continuously until the sauce begins to boil. Add salt, black pepper, dijon mustard, and nutritional yeast; continue stirring until it thickens.
5. Remove from heat and adjust seasonings if needed.
6. Toss the sauce with the cooked pasta and serve with parsley and a sprinkle of black pepper and some vegan parmesan cheese (optional).
7. Enjoy!

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