Introduction
For best results, you should get yourself some commercial vegan shredded cheese. I list some US and European brands in the ingredients chapter below. I order my vegan cheese shreds online once a month since my local grocery store doesn’t keep them. The first time I made this vegan creamy pasta, as a true Italian, I was very skeptical. But the recipe turned out so good, and it’s so simple, that it has become a staple in our home, especially when we crave an easy and creamy pasta dish (which is at least once a week).
Ingredients and substitutions
Pasta: you can use any pasta for this recipe. We use spaghetti to make it similar to Italian Cacio e Pepe, but any long or short pasta type will work. For an even creamier and yummier result, try to find a “bronze cut” pasta. It’s more rugged than regular “steel cut” and it holds on to the sauce a lot better.Vegan shredded cheese: we use “Violife grated cheese”. They are available in most countries including US, Canada, UK, Latin America, almost everywhere in Europe and more. Other US brands that sell vegan shredded cheese are follow your heart, miyoko’s, parmela, so delicious, daya, chao creamery. Another great brand available in Europe, especially Germany, is Simply-V.We live in a small town in the heart of Italy, and the local supermarkets don’t sell vegan cheese, so we make a big order online once a month, and we then freeze the cheese.A lighter alternative to vegan shredded cheese is unsweetened soy yogurt. In this case, you’ll get a lighter, less creamy, but still delicious pasta dish. In this case, though, you should not warm up the yogurt, but just mix it in a bowl with the hot pasta and ground black pepper.
Black pepper: freshly ground black pepper is best. Water: to boil the pasta. We then use the pasta cooking water to help the cheese melt, so don’t throw it out. Pasta cooking water is great because it contains the starch from the pasta, which makes the sauce even creamier.Salt: we use coarse salt to salt the pasta water, and a pinch or two of fine salt to season the final dish if necessary. Sea salt or kosher salt are best, but any salt will do.
The pasta water should now be boiling. Salt it with the coarse salt, then put in the pasta and let cook for 4 minutes less than indicated on the pasta package. Then, in a large pot, put the water to boil. While the water boils, on a pan on medium heat, toast the black peppercorns without any liquid. Just the peppercorns. Move them around the pan for about 3 minutes, or until you can smell the pepper aroma.If you want, you can skip this step, and just use freshly ground pepper out of a pepper mill. After toasting, put the peppercorns in a mortar, and crush them into dust. If you don’t have a mortar, put them on your cutting board and crush them by applying pressure with the bottom of a pan. If the pasta package says 12 minutes, then you cook it for 8. We finish cooking the pasta with the cheese sauce, so that it will release the starch in it, making the sauce even creamier. While the pasta cooks, add the vegan cheese and 2 ladles of the pasta cooking water to a large pan. Melt the cheese on low heat, stirring quickly with a wooden spoon. After a minute or so, your vegan cheese should be completely melted.
Tips
Undercook the pasta for 4 minutes. We do this because we want to finish cooking the spaghetti in the pan with the cheese sauce. This way, the pasta will release starch into the sauce, making it even creamier.Melt the vegan cheese with the pasta cooking water so that the salt in the pasta water will add some sapidity to the vegan cheese. Vegan cheese is generally less salty than regular Italian parmesan or pecorino, so we need the extra help of the salt in the cooking water to add saltiness.Toast the black pepper whole. In Asian cooking, people do this all the time. They toast their spices, whole, before grinding them and using them to flavor their curries. Here we apply the same technique to make our pepper extra aromatic. Warm it up on a pan without any liquid to warm up its oils and release all its aroma.Save the pasta water when draining the pasta. Pasta water is full of starch and it will make our sauce creamier.
Storage
This vegan creamy pasta doesn’t store well, since the spaghetti and cheese is mixed together, and the pasta will overcook if reheated. If you have leftovers, keep them for max of 12 hours in an airtight container in the fridge. Reheat on a pan with some water for about 1 minute, and add a pinch of freshly ground pepper. This vegan cacio e pepe pasta should be reheated only once, or else will turn into a mushy consistency. When the pasta is ready, take it out of the water and put it in the pan with the cheese sauce. Make sure to save the pasta water, as we need it to finish cooking the pasta. Add 1 ladle of pasta water to the pan, then on medium to low heat, finish cooking the pasta with the cheese sauce, until the pasta is al dente – that is, cooked but with a bite to it. Add more pasta water if the sauce becomes too thick. Your pasta should now be completely coated in the cheese sauce, and it’s ready to be portioned. Serve in little (or big) swirls on a plate, and drizzle with some extra cheese sauce on top, and a sprinkle of ground black pepper.
Similar recipes
If you liked our vegan cacio e pepe, you might also like these weeknight pasta recipes:
Crunchy kale chipsCucumber and tomato saladFennel and orange saladSteamed artichokesBrussels sprout saladRoasted broccoliRoasted Brussels sproutOven-baked veggie tray
Penne all’arrabbiataGarlic and oil pastaLentil bolognesePasta PomodoroVegan CarbonaraMushroom pastaCreamy pasta with vegan bacon
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