Silky cashew cream stands in as the base for this carbonara-style sauce, blended smooth with a splash of nutritional yeast for that savory, umami depth. Crisp pancetta and its rendered fat bring the classic salty crunch, while a generous hit of coarsely ground black pepper keeps every bite peppery and bold. The sauce comes together right in the skillet, loosened with starchy pasta water until it clings to each strand of spaghetti in that glossy, restaurant-style finish. It's a comforting, creamy plate of pasta that spoons up rich and velvety without a trace of heaviness. This one's a genuinely solid pick for a lactose free dinner rotation, and it still delivers all the cozy, indulgent comfort of a classic carbonara night.
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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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