Cracked black pepper gets toasted in olive oil until it blooms into something deeply fragrant, then white beans join the skillet to crisp at the edges and soak up all that peppery flavor. The real magic happens with a blended cashew cream, made silky with nutritional yeast and a splash of reserved pasta water until it's pourable and clings to a spoon. Tossed with al dente spaghetti over low heat, the sauce turns glossy and coats every strand, finished with a bright hit of lemon juice that cuts through the richness. It's got that classic cacio e pepe swagger — sharp, peppery, deeply savory — but built entirely from pantry staples and a can of beans for extra body and protein. A scatter of fresh parsley and extra cracked pepper at the end makes it feel restaurant-worthy. This one's a genuinely solid pick for a dairy free dinner rotation, no asterisks needed.
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Place the cashews in a heatproof bowl and cover with boiling water. Soak for 30 minutes, then drain and discard the soaking water.
Bring a large pot of water to a boil over high heat. Add the kosher salt, then cook the spaghetti according to package directions until al dente — tender with a slight resistance at the center. Before draining, scoop out at least 1 cup of pasta water and set it aside. Drain the pasta.
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