Author: These Cacio e Pepe Butter Beans are creamy, peppery, and packed with buttery beans in a silky dairy-free sauce inspired by the classic Italian pasta. Made with simple pantry ingredients, this easy one-pan meal is rich, satisfying, and packed with plant-based protein and fiber, making it perfect for scooping up with crusty bread.
If you love creamy butter beans, wait until you try them cacio e pepe style! These Cacio e Pepe Butter Beans are ridiculously creamy, cheesy, peppery, and so simple to make. Nutritional yeast and white miso give the sauce loads of savory, cheesy flavor without any dairy, while freshly cracked black pepper gives it that signature cacio e pepe kick. Scoop it all up with some crusty bread and OH MY. Even better, it comes together in one pan in just 25 minutes!
Traditional cacio e pepe is a simple Italian pasta made with Pecorino Romano and black pepper, but I swapped the pasta for creamy butter beans and gave the sauce my own dairy-free spin. If you loved my Marry Me Butter Beans, this is another cozy butter bean dinner you need to try!
Why You'll Love These Cacio e Pepe Butter Beans
- Ready in 25 minutes: Starting with canned butter beans makes this the perfect last-minute dinner.
- One pan: Everything comes together in a single skillet, which means fewer dishes to wash after dinner.
- Creamy on creamy: The sauce is creamy, the butter beans are creamy... it's comfort food heaven!
- Cheesy without any cheese: Nutritional yeast and white miso work together to add savory, tangy, umami flavor without any dairy (or store-bought vegan cheeses).
- Fiber and protein: Swapping the usual pasta for beans makes this a filling meal.
Ingredients for Cacio e Pepe Butter Beans
- Vegan butter: I love using my homemade vegan butter. Olive oil works too if you prefer it.
- Black pepper: Freshly cracked black pepper has so much more flavor than the finely ground stuff. I like mine extra chunky so I either smash the peppercorns in a mortar and pestle or chop them with a chef's knife.
- Garlic: Not traditional in cacio e pepe, but I love the extra savory flavor it adds to my vegan version.
- All-purpose flour: Just a tablespoon helps thicken the plant-based milk into a creamy sauce.
- Plant-based milk: Soy or oat milk are my favorites because of their thickness, but you can use any unflavored, unsweetened variety.
- Nutritional yeast: Adds cheesy flavor without dairy.
- White miso paste: White miso adds salty, umami goodness. Be sure to use white miso, not red, which is much saltier.
- Butter beans: These big, creamy beans are perfect here because they're so soft and buttery. They're also sometimes sold as large lima beans. Cannellini beans or other large white beans would work in a pinch, but butter beans give you the creamiest result.
- Vegan Parmesan and parsley: Optional, for finishing.
How to Make Cacio e Pepe Butter Beans
- Bloom the pepper: Cook the chunky black pepper and garlic in vegan butter until fragrant.
- Start the sauce: Whisk in the flour, followed by the plant-based milk, until smooth.
- Make it cheesy: Whisk in the nutritional yeast and miso and simmer until the sauce starts to thicken.
- Add the beans: Stir in the butter beans and simmer until hot and creamy. Finish with lots more cracked pepper and vegan Parmesan, if you like.
Tips and Variations
- Crack your own pepper: Starting with whole peppercorns and crushing or chopping them coarsely gives you warm bursts of peppery flavor that really enhances the flavors in cacio e pepe butter beans.
- Bloom the pepper: Don't skip cooking the cracked pepper in the vegan butter at the beginning. Heating it in the fat brings out its aroma and gives the sauce much more peppery flavor.
- Make it gluten-free: Use your favorite gluten-free all-purpose flour blend.
- Make it oil-free: Replace the vegan butter with a few tablespoons of vegetable broth, adding more as needed to prevent sticking.
What to Serve with Cacio e Pepe Butter Beans
I love pairing this recipe with a good, crusty bread. You can spoon the beans onto the bread or use the bread to sop up the sauce. Total rustic comfort food!
You can also serve them with:
- Vegan garlic bread for maximum cozy comfort
- Creamy polenta with the beans spooned right over top
- Roasted cauliflower or roasted broccolini for some extra veg
- Olive Garden salad for a fresh, crisp contrast. And maybe some Olive Garden breadsticks too!
Storage and Reheating
- Refrigerator: Store leftover cacio e pepe butter beans in an airtight container in the refrigerator for up to 4 days. The sauce will thicken as it chills, but it will loosen up when heated.
- Reheating: Warm on the stovetop over low heat or in the microwave. Stir in a splash of plant-based milk or water to thin the sauce if needed.
- Freezer: Freeze in an airtight freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
If you try these cacio e pepe butter beans, let me know by leaving a comment and rating it. I'd love to see what you made. Share your creation in the It Doesn't Taste Like Chicken Community (this is where we're all hanging out now!) or tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
(click stars to vote)
Cacio e Pepe Butter Beans
These Cacio e Pepe Butter Beans are creamy, peppery, and packed with buttery beans in a silky dairy-free sauce inspired by the classic Italian pasta. Made with simple pantry ingredients, this easy one-pan meal is rich, satisfying, and packed with plant-based protein and fiber, making it perfect for scooping up with crusty bread.
Servings:
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Ingredients
- 2 tablespoons vegan butter, (or olive oil)
- 2 teaspoons coarsely cracked black pepper, divided
- 4 cloves garlic, minced or pressed
- 1 tablespoon all-purpose flour
- 1¼ cups plant-based milk, (such as soy or oat)
- 3 tablespoons nutritional yeast
- 1 tablespoon white miso paste
- 2 cans (15 oz / 425g each) butter beans, drained and rinsed
- Salt, to taste
- Optional toppings: vegan parmesan and chopped fresh parsley
Instructions
- Cook the aromatics: Melt the vegan butter in a large skillet over medium heat. Add 1½ teaspoons of the cracked black pepper and the garlic. Cook for about 1 minute, stirring constantly, until fragrant.
- Make the sauce: Sprinkle in the flour and whisk continuously for 1 minute. Slowly pour in the plant-based milk while whisking until smooth. Add the nutritional yeast and miso paste, whisking until fully combined. Bring to a gentle simmer and cook for 3 to 5 minutes, until the sauce is silky and slightly thickened.
- Add the beans: Stir in the butter beans and simmer for another 3 to 5 minutes, until heated through and coated in the creamy sauce. Taste and season with salt, if needed. If the sauce becomes too thick, stir in a splash of plant-based milk or water until it reaches your desired consistency.
- Serve: Sprinkle with the remaining ½ teaspoon cracked black pepper and garnish with vegan parmesan and parsley, if desired. Serve immediately with warm crusty bread for dipping.
Notes
Freshly cracked pepper: Freshly cracked black pepper is the star of this recipe and gives it far more flavor than pre-ground pepper. For the best texture and aroma, coarsely crush whole peppercorns using a mortar and pestle or carefully chop them with a large knife.
Serving ideas: Enjoy with crusty bread, spooned over creamy polenta, tossed with hot cooked pasta, or served alongside roasted vegetables for a complete meal.
Oil-Free Option: Replace the vegan butter with a few tablespoons of vegetable broth to sauté the garlic and pepper. Add more broth as needed to prevent sticking.
Gluten-Free Option: Use your favorite gluten-free all-purpose flour blend.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheating: Reheat gently on the stovetop or in the microwave, stirring in a splash of plant-based milk or water if needed to loosen the sauce.
Freezing: Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Nutrition
Serving: 1servings (recipe makes 4 servings) | Calories: 292kcal | Carbohydrates: 39g | Protein: 17g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 245mg | Potassium: 986mg | Fiber: 12g | Sugar: 6g | Vitamin A: 306IU | Vitamin C: 6mg | Calcium: 145mg | Iron: 5mg
Nora says
Looks delicious! Can you use frozen butter (lima) beans in this?