Vegan Carbonara

Instructions

1. Step 1

   Place the cashews in a heatproof bowl, cover them with boiling water, and soak until softened. Drain well.

   Timer: 20 min (fixed)

   Ingredients used: 120.0 gr Cashew

   Cookware: mixing bowl

2. Step 2

   Bring a large pot of water to a boil, add 6 gr salt, and cook the spaghetti until al dente according to its package timing. Drain thoroughly.

   Timer: 10 min (fixed)

   Ingredients used: 6.0 gr Salt, 400.0 gr Spaghetti

   Cookware: colander, large pot

3. Step 3

   Blend the soaked cashews with the soy milk, nutritional yeast, miso, lemon juice, garlic, kala namak, 3 gr salt, and 2 gr black pepper until completely smooth. This is the carbonara sauce.

   Timer: 2 min (fixed)

   Ingredients used: 2.0 gr Black Pepper, 8.0 gr Garlic, 2.0 gr Kala Namak, 15.0 ml Lemon Juice, 20.0 gr Miso Paste, 30.0 gr Nutritional Yeast, 3.0 gr Salt, 180.0 ml Unsweetened Soy Milk

   Cookware: blender

4. Step 4

   Heat 15 ml olive oil in a large skillet over medium heat. Add the tofu and cook, turning occasionally, until browned on several sides, then transfer it to a plate.

   Timer: 6 min (fixed)

   Ingredients used: 15.0 ml Olive Oil, 150.0 gr Smoked Tofu

   Cookware: large skillet, plate

5. Step 5

   Return the skillet to medium heat and add the remaining 15 ml olive oil. Cook the mushrooms until browned and their released moisture has evaporated.

   Timer: 5 min (fixed)

   Ingredients used: 200.0 gr Mushroom, 15.0 ml Olive Oil

   Cookware: large skillet

6. Step 6

   Reduce the heat to low. Add the drained spaghetti, carbonara sauce, and browned tofu to the mushrooms, then toss until evenly coated and lightly thickened.

   Timer: 2 min (fixed)

   Cookware: large skillet

7. Step 7

   Remove from the heat and finish with the remaining 2 gr black pepper and the parsley. Toss briefly and serve immediately.

   Ingredients used: 2.0 gr Black Pepper, 10.0 gr Parsley

   Cookware: large skillet