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Vegan Cacio e Pepe

This four ingredient vegan cacio e pepe dish is not only easy but shockingly delicious! Ready in just 15 minutes for a simple, but comforting family meal.
Course Main Course
Cuisine American, Italian
Keyword vegan main course, vegan pasta
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 people
Calories 292kcal
Author LarishaBernard


  • 8 oz uncooked pasta, tonnarelli are traditional, but spaghetti works as well
  • 2 tbsp vegan butter
  • 1/2 cup vegan parmesan cheese, very finely grated (more for garnish)
  • 1/2 tsp black pepper, more to taste


  • Fill a large pot with water and bring to a boil over high heat. Salt water once boiling. Cook pasta according to package instructions to al dente.
  • Drain pasta, reserving 2/3 cup of water.
  • Pour pasta back into pot. Turn to low heat.
  • Add pasta water and vegan butter together until Is melts. Add finely grated vegan parmesan and pepper and toss until a creamy sauce forms and cheese has melted.
  • Top with more vegan parmesan if desired.


*We encourage you to read these the FAQs in the post
*See post for notes about Top 8 Allergy Free variation
**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates. 


Serving: 1cup | Calories: 292kcal | Carbohydrates: 47g | Protein: 8g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 244mg | Potassium: 132mg | Fiber: 2g | Sugar: 2g | Vitamin A: 269IU | Calcium: 13mg | Iron: 1mg