Classic Roman pasta dishes are some of my favorite comfort meals, but traditional versions rely heavily on real cheese.

When I stopped eating dairy, I thought my days of enjoying a warm bowl of cacio e pepe were pretty much over.

Thankfully, this dairy free cacio e pepe gives you that same creamy, peppery bite without causing any stomach trouble.

You do not need any hard-to-find ingredients to make the sauce taste rich and savory.

It comes together in about twenty minutes, making it a great option for a fast weeknight dinner.

Why This Recipe Is a Keeper

Incredible Creamy Texture – Blended cashews and starchy pasta water create a silky sauce that coats every single noodle perfectly.

Authentic Cheesy Flavor – Savory miso paste combined with nutritional yeast delivers that classic sharp, aged Pecorino cheese taste naturally.

Ready in Minutes – This whole comforting pasta dinner comes together fast enough for even your busiest weeknights.

Bold Peppery Aroma – Toasting the cracked black peppercorns in melted butter unlocks a rich, warm, and fragrant flavor.

Here’s What You’ll Need

For the Cheesy Sauce

1/2 cup Raw Cashews
1/3 cup Nutritional Yeast
1 tbsp White Miso Paste
1 tsp Lemon Juice
1/2 tsp Kosher Salt

For the Pasta

12 oz Spaghetti
3 tbsp Dairy Free Butter
2 tsp Whole Black Peppercorns, Coarsely Cracked
1 1/2 cups Reserved Pasta Water

How to Make It

Step 1

Cover the cashews with boiling water and soak for 15 minutes, then drain.

Step 2

Bring a medium pot of well salted water to a boil, using a little less water than usual so it gets extra starchy. Cook the spaghetti until 1 to 2 minutes shy of al dente, reserving 1 1/2 cups of the pasta water before draining.

Step 3

While the pasta cooks, scoop out 3/4 cup of the hot starchy water and blend it with the cashews, nutritional yeast, miso, lemon juice and salt until completely smooth and pourable.

Step 4

Melt the dairy free butter in a large skillet over medium heat. Add the cracked pepper and toast for about 1 minute until very fragrant.

Step 5

Add the spaghetti and 1/4 cup of the remaining pasta water to the skillet and toss for 1 minute to finish cooking.

Step 6

Remove the pan from the heat and pour in the cheesy sauce. Toss vigorously with tongs, adding pasta water a splash at a time, until a glossy, creamy sauce coats every strand. Serve immediately with extra cracked pepper.

Recipe Tips

Blend the Cashews Until Completely Smooth

I recommend running your blender on high for at least two full minutes to eliminate any graininess.

If your blender is not very powerful, let the cashews soak in hot water for an extra ten minutes before blending.

This extra step makes sure your sauce turns out silky and velvety just like melted cheese.

Use Freshly Cracked Peppercorns Instead of Ground Pepper

I’ve found that pre-ground black pepper from a shaker makes the sauce taste dusty and dull.

For the best flavor, crack whole peppercorns using a heavy skillet or a pepper grinder on its coarsest setting.

The larger pieces release warm oils when toasted in the butter and provide that classic aromatic bite.

Use Less Cooking Water for Starchier Pasta Water

My favorite trick here is using just enough water to submerge the noodles rather than filling a huge pot.

Cooking pasta in less water leaves you with extra cloudy, starchy water in the pot.

That concentrated starch is essential because it helps bind the dairy-free butter and cashew mixture into a glossy cream that clings to the pasta.

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