Silky cashew cream is the heart of this dish, blended with nutritional yeast until it turns velvety and pourable, with a savory depth that clings beautifully to every strand of spaghetti. Crisp, golden pancetta and a generous hit of coarsely ground black pepper bring that classic carbonara punch, while a splash of reserved pasta water helps the sauce loosen into a glossy, restaurant-worthy finish. The result is a bowl that tastes indulgent and rich, with cashews doing the heavy lifting for texture and body instead of a cream-based sauce. It's a genuinely satisfying weeknight pasta that just happens to work well for a dairy free table, no one at dinner will guess how simple the swap really was. Serve it right out of the skillet while it's glossy and hot for the best texture.
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Place the cashews in a heatproof bowl and pour the boiling water over them. Let soak for 30 minutes, until the cashews are noticeably softened.
Drain the cashews, discarding the soaking water. Transfer them to a blender along with 3/4 cup fresh water, the 1/4 cup Parmesan, nutritional yeast, and 1/2 tsp fine sea salt. Blend on high for 60–90 seconds until completely smooth and pourable, with no visible cashew pieces.
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