Vegan Cacio e Pepe with White Beans

Cacio e pepe is one of those deceptively simple pasta dishes that usually lives and dies by aged cheese and butter — so pulling off a plant-based version that actually delivers on creaminess and depth is a genuine win. The secret here is a blended cashew cream made with soaked raw cashews, nutritional yeast, and starchy pasta water, which comes together into a silky, glossy sauce that clings to every strand of spaghetti the way the original is supposed to. Coarsely cracked black pepper is toasted in olive oil until fragrant, which is a small step that makes a huge difference in flavor. White beans are stirred in and cooked until they pick up a little crisp at the edges, adding protein and a subtle creaminess that makes this feel genuinely hearty and satisfying for four people. A squeeze of fresh lemon juice at the end brightens everything up and keeps the dish from feeling heavy. Finish with more cracked pepper and a handful of chopped parsley if you have it — the result is bold, cozy, and surprisingly elegant for a weeknight bowl.

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