Make the cashew parmesan. Add all ingredients to a blender or food processor and pulse just until a fine meal forms. It should resemble fine bread crumbs. Set aside.
Cook the pasta. Bring a large pot of salted water to a boil. Cook pasta according to instructions. Before draining, reserve about 1/2 cup of the cooking water. Drain.
Assemble the Cacio e Pepe. Pour the pasta into to a large bowl. Drizzle with olive oil. Top with 1/2 cup cashew parmesan, 1/2 teaspoon pepper, and 1/4 teaspoon salt. Using tongs or two wooden spoons, toss to evenly coat pasta. Add pasta water, a couple of tablespoons at a time, and toss again, until the pasta is moistened and a bit saucy. A true sauce doesn’t form as it does with an authentic Cacio e Pepe – it will be a bit more dry (but still delicious!) Taste and add additional salt and pepper if desired.
Sprinkle remaining cashew parmesan over the top and give it an extra turn or two of cracked pepper for good measure. Serve.