Cashews soaked until silky and blended into a rich, creamy base are the secret to this bowl of glossy spaghetti, no dairy required for that classic peppery punch. Coarsely ground black pepper gets toasted right in olive oil until fragrant, then simmered with starchy pasta water to build the kind of savory backbone this dish is known for. Tossed vigorously with the cashew cream, the noodles pick up a silky, clinging sauce that coats every strand without pooling at the bottom of the bowl. A finishing crack of pepper and a scattering of vegan parmesan on top bring it right up to the finish line, warm, comforting, and deeply satisfying. This one's a genuinely solid pick for a dairy free dinner rotation, especially on nights when you want something that feels indulgent but comes together in under 30 minutes.
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Place the cashews in a heatproof bowl and pour the boiling water over them. Let soak for 30 minutes, then drain, discarding the soaking water.
Transfer the drained cashews to a blender. Add the nutritional yeast, 1/2 tsp salt, and 1/2 cup fresh cold water. Blend on high until completely smooth and creamy, about 1–2 minutes. Set aside.
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