Cashew Carbonara
INGREDIENTS
- 400g spaghetti
- 120g cashews, soaked one hour
- 200g smoked tofu, cubed
- 2 garlic cloves
- 1 tbsp white miso
- 1 tbsp nutritional yeast
- 2 tbsp olive oil
- Lots of black pepper
NUTRITION
Per serving
590
Calories
22g
Protein
82g
Carbs
20g
Fats
METHOD
1
Crisp the tofu
Pan-fry the tofu cubes in olive oil for eight minutes, turning, until deeply golden.
2
Cook the pasta
Boil spaghetti until just al dente. Reserve a mug of pasta water.
3
Blend the cream
Drain the cashews and blend with 200ml fresh water, garlic, miso, yeast and salt to a velvet sauce.
4
Toss with pepper
Tip pasta into the sauce off the heat. Add tofu and lots of cracked pepper, loosen with pasta water.
VEG.ARMY TIP
Black salt (kala namak) gives the egg-like aroma if you want to push the flavour further.
