Spaghetti carbonara
A plant-based version of this rich Italian pasta dish that usually uses cream, cheese, eggs and bacon.
Ingredients (serves 3):
- 9 oz spaghetti
- 1/4 cup raw cashews
- 1/2 cup water
- 1/2 cup vegan parmesan (I use Forager)
- 1/2 cup Just Egg
For the “bacon”:
- avocado oil
- 8 oz firm tofu
- 1 Tbsp tamari
- 1 Tbsp nutritional yeast
- 1 dash liquid smoke
Cook the spaghetti according to the instructions on the package. Blend the cashews with the water. Stir in the eggs and the cheese. And set aside. Cook the tofu bacon bits following this recipe. After draining them, put the pasta back in the pot on low heat. Add the cream mixture and cook until it thickens a bit. Then add the bacon bits. Serve hot!
Bon appétit!
