A silky cashew cream, blended smooth with nutritional yeast and a splash of pasta water, stands in for the classic dairy-heavy sauce here and clings beautifully to every strand once it hits the heat. Toasted black pepper bloomed in olive oil gives the dish its signature sharp, fragrant backbone, while creamy white beans get crisped at the edges right in that same pan for texture and a boost of protein. A finishing squeeze of fresh lemon juice brightens the whole bowl, and a scatter of chopped parsley plus extra cracked pepper on top keeps things fresh and peppery. The result is a glossy, restaurant-style plate of pasta that comes together in one skillet with minimal fuss. It's a comforting, craveable option that fits neatly into a gluten free dinner rotation without sacrificing that rich, peppery cacio e pepe flavor.
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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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