Name: Cashew e Pepe e Funghi
Total time: 45 min
Ingredients: ½ cup roasted cashews; ¼ cup nutritional yeast; 2 tablespoons white miso; ½ teaspoon table salt , plus salt for cooking pasta; ¼ cup extra-virgin olive oil; 6 ounces oyster mushrooms , trimmed and chopped; 5 garlic cloves , sliced thin; 1 teaspoon coarsely ground pepper; 1 pound spaghetti; 2 tablespoons chopped fresh parsley; 1 teaspoon lemon juice

Why This Recipe Works

We had hoped to develop a vegan version of either pasta carbonara or pasta cacio e pepe, but as it turned out, tasters loved this oh-so-creamy dish that includes the best hallmarks of both of these Italian favorites. Having done lots of work with cashews in the test kitchen, we knew that this nut would be able to provide a richly thick and creamy (but not heavy) sauce base because of its uniquely low fiber and high starch content. We discovered that by breaking the cashews up in a blender (to increase their surface area), we could soak them for just 15 minutes in the flavorful sauce ingredients. We usually use raw cashews for their more neutral flavor, but since we only used ½ cup here, we tried roasting them; this added nuanced warmth without imparting a nutty taste. Miso and nutritional yeast each contributed different aspects of umami to the sauce. Plenty of coarsely ground pepper added subtle warmth. And oyster mushrooms were a revelation. Because they contain very little moisture (relative to other mushrooms), they quickly cooked into chewy, golden, almost bacon-y nuggets. Some parsley and a splash of lemon juice provided freshness and acidity.

Before You Begin

You can substitute portobello mushrooms for the oyster mushrooms, but the mushroom “bacon” won't be nearly as crisp.

Instructions

Process cashews in blender on low speed to consistency of fine gravel mixed with sand, 10 to 15 seconds. Add 1½ cups water, nutritional yeast, miso, and salt and process on low speed until combined, about 5 seconds. Scrape down sides of blender jar and let mixture sit for 15 minutes.

Process on low speed until all ingredients are well blended, about 1 minute. Scrape down sides of blender jar, then process on high speed until sauce is completely smooth, 3 to 4 minutes.

Heat oil in 12-inch skillet over medium-high heat until shimmering. Add mushrooms and cook until deep golden brown and crisp, 7 to 10 minutes. Off heat, stir in garlic and pepper and cook using residual heat of skillet until fragrant, about 1 minute.

Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve ½ cup cooking water, then drain pasta and return it to pot.

Add sauce, mushroom mixture, parsley, and lemon juice to pasta and toss until sauce is thickened slightly and pasta is well coated, about 1 minute. Before serving, adjust consistency with reserved cooking water as needed and season with salt and pepper to taste.