Creamy cashews get blitzed with Parmesan and a hit of nutritional yeast into a silky, pourable sauce that mimics the richness of a classic carbonara without any actual egg yolks involved. Crisp pancetta gets rendered low and slow until golden, then tossed with hot pasta and a splash of starchy pasta water to build a glossy, clinging sauce in the skillet. Every strand comes out coated in that nutty, savory cashew cream, with black pepper adding a peppery bite and a final flurry of Parmesan on top. It's rich, comforting, and satisfying in exactly the way a good carbonara should be, minus the fuss of a raw-egg emulsion. This one is a great pick for a gluten free dinner rotation, since the pasta shape and format here adapt easily to whatever noodles you keep on hand. Serve it straight from the skillet while the sauce is still warm and clingy for the best texture.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
