Vegan Cacio e Pepe

Name: Vegan Cacio e Pepe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
Ingredients: 3/4 cup finely chopped chickpea tofu (or pressed and chopped firm tofu); 1 tsp olive oil; 1/2 tsp garlic powder; 1/2 tsp smoked paprika; 1 tbsp balsamic vinegar; 2 tsp maple syrup (, or use sugar/sweetener of choice); 1/4 tsp salt (or 1 tsp soy sauce/liquid aminos for soyfree); 8 oz Spaghetti; 2 tbsp olive oil; 3 cloves of garlic (, finely chopped); 1/2 tsp red pepper flakes (, divided , use less for less heat); 1/2 tsp freshly ground black pepper ((use less for less heat)); 1/3 cup vegan parm ((recipe below) or use other store bought parm); 1/2 cup pasta water; 1/2 to 1 tsp freshly ground black pepper; chopped parsley or basil or othr herbs for garnish; 1/3 cup almond flour (, (or a mix of 1/4 cup pumpkin seeds blended into a coarse meal and 2 tbsp breadcrumbs for nut-free)); 1 tsp nutritional yeast; 1/4 tsp salt; 1/4 tsp garlic powder; 1/2 tsp lime juice; 1/2 tsp lime or lemon zest; 1/2 tsp brine from pickle jar or pickled jalapeno, or use 1/4 tsp white vinegar

Instructions

Prep:10minCook:25min

Vegan Cacio e Pepe with Smoky Balsamic Chickpea tofu. Spaghetti is tossed with pepper and vegan parm and the topped generously with smoky chickpea tofu bacony bits for a wonderful weeknight meal. Vegan Recipe, Soy-free, Can be Gluten-free

Updated at: Sat, 25 Jul 2026 02:18:23 GMT