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Creamy Vegan Cacio e Pepe (nut free)

Creamy Nut-Free Vegan Cacio e Pepe Recipe

  • Author: thebananadiaries
  • Prep Time: 5
  • Cook Time: 10
  • Total Time: 15 minutes
  • Yield: 8 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegan


This quick and easy vegan cacio e pepe is inspired by the classic Italian dish and is ready in just 15 minutes! Made with beans instead of cashews, this nut-free dairy free cacio e pepe is the perfect vegan pasta recipe for all eaters!


Units Scale
  • 1 16ounce package spaghetti, linguine, bucatini, fettuccine or homemade vegan pasta *
  • 1 15ounce can white beans, rinsed and drained
  • Lemon juice from 1/2 lemon
  • 1/4 cup nutritional yeast
  • 2 tbsp miso paste (chickpea-based if soy-free)
  • 2 tsp olive oil
  • 1/3 cup pasta water, reserved from cooking the pasta
  • Sea salt to taste
  • Fresh black pepper to taste


  1. Prepare the pasta: Cook the pasta according to package directions (al dente), reserving about 1/3 cup of the pasta water for the sauce. After you’ve strained the pasta, drizzle about 1 tsp of olive oil onto the pasta, and toss together so that the pasta doesn’t stick together.
  2. Make the sauce: In a food processor, add in all of the remaining ingredients (except the pasta), and pulse together until smooth.
  3. Toss the pasta with the sauce: Pour the vegan cacio cheese sauce onto the pasta, and toss together until evenly coated.
  4. Plate and serve: Twirl the pasta onto a spoon and plate. Crack fresh pepper over each dish, and serve with freshly shaved vegan parmesan cheese if desired.


Gluten free: For gluten free, please use your favorite gluten free pasta.

Keywords: vegan cacio e pepe, nut free cacio e pepe, homemade cacio e pepe