With only 8 ingredients including salt and just 20 minutes max cook time, this vegan cacio e pepe mac and cheese will blow your mind. The flavor is incredible, and the amount of effort is pretty much non-existent. The cheese sauce is so friggin’ creamy, no one will know it is vegan. The vast amount of toasted and crushed pepper in the sauce is magnificent. It might look like a lot of pepper, but it isn’t overpowering. I even love to load more on the top of my vegan mac and cheese.
What You Need For This Vegan Mac and Cheese:
- Black Peppercorns: They need to be whole peppercorns that you toast and crush yourself.
- Pasta: I like to use shells for this recipe.
- Vegan Butter: My go to is Earth Balance.
- All Purpose Flour: This is whisked into the butter to create a roux to thicken your cheese sauce.
- Non-dairy Milk: I used almond milk for this recipe, but your favorite non-dairy milk will work.
- Vegan Cheeses: You need vegan mozzarella and vegan Parmesan.
I am a long time cacio e pepe lover. Previously, I have veganized the classic dish and paired it with some caramelized cauliflower. If you want to check that out, take a look HERE! Since I am such a fan of the classic pasta dish, I decided to make my own dish that was inspired by it. Thus, this vegan cacio e pepe mac and cheese was born. It is so easy, you’ll wonder how on earth it tastes so good!
Why Should You Make This Vegan Cacio E Pepe Dish?
- 8 ingredients? Seriously.
- This cheese sauce is the best thing ever.
- The flavor from the peppercorns is to die for.
- It is a great for adults and kids, if your kids don’t love pepper, you can serve them the mac and cheese before you add all your pepper.
- This a 20 minute dish, making comfort food on a weekday very accessible!
Vegan Cacio E Pepe Mac and Cheese
Ingredients
- 1 Tablespoon Black peppercorns
- 16 Ounces Pasta shells
- 1/4 Cup Vegan butter, I used Earth Balance
- 1/4 Cup All purpose flour
- 2 1/2 Cups Non-dairy milk, unsweetened I used almond milk
- 1 Cup Vegan Mozzarella, I used Violife
- 1/4 Cup Vegan Parmesan, I used Follow Your Heart
- Salt to taste
Instructions
- Add your peppercorns to a skillet and heat on medium low. Toast for 2-3 minutes, then remove from heat.
- Crush the peppercorns with a mortar and pestle, or, if you don't have one, use the bottom of the pan you used. Crush them on a cutting board. Set them aside.
- Now, cook the pasta according to package directions, drain when they are al dente.
- When the pasta is done, make the cheese sauce.
- In a large skillet that will fit the pasta in, heat the vegan butter on medium high.
- Once the butter has melted, add the flour and whisk to fully combine and make a roux(paste). Let simmer for about 1 minute.
- Then, pour the non-dairy milk into the skillet and whisk with the roux, making sure it is fully combined and there are no lumps of the roux left.
- Bring to a simmer, reduce heat to medium low and let simmer for 1-2 minutes, or until the sauce starts to get thick. Season with a few pinches of salt.
- Add the vegan mozzarella, vegan Parmesan and a few large pinches of the crushed peppercorns.
- Whisk to combine and continue to simmer until the cheeses have melted into the sauce and the sauce is completely smooth.
- Taste and adjust seasonings, adding more salt or crushed pepper to the sauce.
- Pour the cooked pasta into the skillet with the cheese sauce and toss to coat the pasta in the sauce. Let heat for a minute to make sure the pasta is nice and hot again.
- Serve immediately with extra crushed pepper on top if desired. I love to serve it with roasted broccoli as well.
Video
Nutrition
This is THE best vegan macaroni and cheese I’ve ever had!