Vegan Cacio e Pepe

Ingredients

• 125 gfinely chopped chickpea tofu (or pressed and chopped firm tofu)
• 5 ml (1 tsp)olive oil
• ½ tspgarlic powder
• ½ tspsmoked paprika
• 15 ml (1 tbsp)balsamic vinegar
• 10 ml (2 tsp)maple syrup (or sugar or sweetener of choice)
• ¼ tsp (or 1 tsp soy sauce or liquid aminos for a soy-free option)salt
• 225 g (8 oz)spaghetti
• 30 ml (2 tbsp)olive oil
• 3 cloves, finely choppedgarlic
• ½ tsp, divided; use less for less heatred pepper flakes
• ½ tsp, or less for less heatfreshly ground black pepper
• ⅓ cup (about 30 g)vegan Parmesan (recipe below) or shop-bought vegan Parmesan
• 120 ml (½ cup)pasta water
• ½–1 tspfreshly ground black pepper
• To tastechopped parsley, basil or other herbs, to garnish
• 32 g (⅓ cup)almond flour, or a mix of ¼ cup pumpkin seeds blended to a coarse meal and 2 tbsp breadcrumbs for a nut-free option
• 1 tspnutritional yeast
• ¼ tspsalt
• ¼ tspgarlic powder
• ½ tsplime juice
• ½ tsplime or lemon zest
• ½ tsp (or ¼ tsp white vinegar)brine from a pickle jar or pickled jalapeños

Instructions

1. 1

   Cook the spaghetti

   Cook the spaghetti according to the packet instructions, then set it aside.

2. 2

   Make the tofu topping

   Heat the oil in a small frying pan over a medium heat. Once hot, add the chickpea tofu or pressed, chopped firm tofu and stir briefly. Add the remaining topping ingredients and mix well; cook until the sauce thickens. Taste carefully and adjust with more salt, vinegar or maple syrup. Add a few drops of liquid smoke if you would like a smokier flavour. The topping is optional, as the pasta and vegan Parmesan are already flavourful.

3. 3

   Mix the Parmesan

   Mix all the Parmesan ingredients until they look like coarse crumbs. Press and stir the mixture a couple of times, then taste and adjust the salt and zest.

4. 4

   Cook garlic and pepper

   Heat the olive oil in a large frying pan over a medium-low heat. Add the garlic and cook for half a minute. Add the black pepper and half the red pepper flakes, and cook until the garlic is golden.

5. 5

   Coat the spaghetti

   Add half the vegan Parmesan and the pasta water, then bring the mixture to a lively simmer. Add the spaghetti and toss until coated.

6. 6

   Finish and serve

   Sprinkle in the remaining Parmesan, half the smoky tofu, the black pepper, the remaining red pepper flakes and the herbs. Toss lightly and serve, adding more smoky chickpea tofu to each bowl.

What is vegan cacio e pepe?

Cacio e pepe is a Roman pasta dish known for its simple combination of cheese and black pepper. This plant-based version replaces the cheese with a savoury, crumbly almond-flour mixture, while pasta water helps it cling to the spaghetti.

Pepper remains central to the dish, and a smoky balsamic tofu topping adds a sweet-savoury contrast. The topping is optional, so the pasta can also stand on its own.

Nutrition and macros by portion

The nutrition label shows one serving as written: 552 calories, 20g protein, 75g carbs, 20g fat.

The spaghetti supplies most of the carbohydrates, while the olive oil and almond flour contribute much of the fat. Protein comes from the tofu, pasta and almond-based Parmesan mixture. For a more balanced plate, serve it with a generous portion of green vegetables or salad.

Why the vegan Parmesan works

Almond flour: its fine, slightly rich texture gives the Parmesan mixture a crumbly quality. Nutritional yeast, garlic, citrus zest and pickle brine add savoury, aromatic and tangy notes.

Texture: the mixture should resemble coarse crumbs rather than a smooth paste. Press and mix it briefly, then adjust the salt and zest to suit your taste.

Build the smoky tofu topping

Chickpea tofu: finely chopped pieces give the topping a chunky texture. Pressed firm tofu works as an alternative, though it contains soy.

Balsamic glaze: simmer the tofu with the vinegar, maple syrup and seasonings until the sauce thickens and coats the pieces. Taste before serving, since the topping can be adjusted with extra salt, vinegar or maple syrup.

Get the pepper and garlic right

Garlic: cook it gently over a medium-low heat, stirring after it goes into the oil. Stop when it turns golden; if it darkens too much, it can taste bitter.

Pepper: adding some with the garlic gives it time to warm in the oil, while the later addition keeps its flavour distinct. Reduce the pepper flakes if you prefer less heat.

Use pasta water for the sauce

Pasta water: add it with half the vegan Parmesan and bring it to a lively simmer before adding the spaghetti. The starchy water helps the mixture coat the pasta rather than sit as dry crumbs.

Tossing: turn the spaghetti through the pan until the sauce is distributed. Add the remaining Parmesan in stages as directed, so some stays visible in the finished dish.

Timing and serving

Prepare the Parmesan mixture while the spaghetti cooks, then make the smoky tofu topping and finish the pasta in the pan. The recipe gives a total time of 35 minutes, with the pasta and topping components coming together in sequence.

Serve straight away, topped with extra tofu and chopped parsley, basil or other herbs. A crisp green salad or simply cooked vegetables make an easy side.

Recipe notes & tips

• Reserve the pasta water before draining the spaghetti.
• Chop the tofu finely so the balsamic mixture coats the pieces evenly.
• Keep the garlic moving in the pan and take it off the heat once golden.
• Add the pepper flakes gradually if you are unsure how much heat you want.
• Taste the vegan Parmesan mixture before adding it to the pasta and adjust its salt and zest.
• Serve soon after tossing, while the sauce is loose and glossy.

Variations

• Use firm tofu: press it well and chop it finely for a soy-based topping.
• Make it nut-free: use the suggested pumpkin seed and breadcrumb mixture instead of almond flour.
• Change the herbs: finish with parsley, basil or another chopped herb you have on hand.
• Adjust the heat: use fewer red pepper flakes for a milder bowl.
• Skip the topping: leave out the smoky tofu and enjoy the peppery pasta with vegan Parmesan.

Common mistakes to avoid

• Burning the garlic: keep the heat at medium-low and stop cooking as soon as it is golden.
• Forgetting pasta water: save it before draining so you can help the Parmesan coat the spaghetti.
• Making the Parmesan too fine: stop mixing when it resembles crumbs rather than a paste.
• Adding all the chilli at once: use less initially and adjust at the end if needed.
• Letting the sauce dry out: toss the pasta while the pan mixture is simmering and add a little more water if necessary.

How to store

Refrigerate leftovers in a covered container for up to 2 days. The pasta absorbs moisture as it sits; reheat it with a little water or broth to loosen it.

Frequently asked questions