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Cook the pasta: Bring a large pot of water to a boil. Add the pasta and salt. Cook until al dente (according to the package directions). Reserve 1 ½ cups of pasta water and drain the pasta in a colander.
Toast the black pepper: Meanwhile, add the coarsely ground pepper to a large, deep skillet over medium-low heat and toast until fragrant, about a minute. Transfer the pepper to a medium bowl. You’ll add the pasta back to this skillet, so make sure it is large enough.
Make the sauce: Add the cashew butter, nutritional yeast, and miso to the bowl with the pepper. While whisking, slowly pour in 1 cup of the reserved, hot pasta water into the cashew butter mixture. Whisk until creamy and well combined.
Combine and serve: Add the drained pasta and sauce to the skillet over medium-low heat. Stir and toss constantly until the sauce thickens—this may take a few minutes. If this sauce becomes too thick, add more pasta water, a small splash at a time. Season with salt to taste and garnish with more pepper. Serve immediately. Vegan cacio e pepe is best served fresh. Any leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, add a splash of water or nondairy milk and place in a skillet over medium heat and cook until warmed through. Love the recipe? Leave us stars below!