Place cashews in a bowl and let them soak overnight. (Alternatively, you can boil them for 15 minutes). Then drain and rinse the Cashews. Add them in the blender along with the water, vegetable broth, and yeast flakes. Blend until smooth and creamy.
Cook the spaghetti according to the package instructions. Then drain, toss with a little olive oil (to avoid sticking) and put back into the pot.
While the pasta is cooking, heat the olive oil in a pan over medium heat and sauté the mushrooms (if using) until soft and browned, about 7-8 minutes. Add the garlic and cook for a further minute.
Add the cashew cream along with the pasta and peas to the Carbonara sauce. Toss to combine. If the sauce gets too thick, add a bit more water or non-dairy milk (for more creaminess), or simply cook it longer, if it is too thin. Season with salt and pepper to taste.
Serve hot with coconut bacon and enjoy!
Coconut Bacon (make this ahead)
Preheat your oven to 325 °F (160°C). Line a baking sheet with parchment paper.
In a large bowl, mix together the tamari, liquid smoke, maple syrup, oil, and paprika powder. Add the coconut flakes, tossing gently to combine until well coated. Allow to marinate for a few minutes.
Spread out evenly onto the baking sheet. Bake for approx. 15 minutes until golden brown and dry, stirring occasionally.
Remove from the oven and let cool completely.
The mixture keeps for at least 1 week stored in an airtight container.
The preparation time does not include the soaking time of the cashew nuts and of the coconut bacon.
To make this dish gluten-free, use gluten-free Pasta.
If you're allergic to nuts, you can sub tahini.
I used black salt to get that signature eggy flavor, however, any salt is fine.
Mushrooms and peas are not necessary in this recipe. You can sub other veggies or omit them completely.
If you don’t have an highspeed blender, or just want to make a small single portion, you can use store-bought cashew butter or almond butter.
Instead of making the cashew-cream (cashews + vegetable broth), you can sub 2 1/3 cups of non-dairy cream (or non-dairy milk + 1 tbsp flour to thicken). Whisk together, add to the sautéed mushrooms + garlic, and cook until desired consistency.
Nutrition is calculated automatically and should be used as estimate.