• Bila

Creamy carbonara

Makes 2 servings.


For the sauce

40g cashews, soaked overnight

140ml water

1/2 tbsp nutritional yeast

1/2 tsp white miso paste

1/2 tsp smoked paprika

1/4 tsp turmeric

1/4 tsp kala namak

For the pasta

150g linguine

6 strips vegan bacon, chopped

2 cloves of garlic, chopped

2 tbsp parsley, chopped

1/2 tbsp olive oil

1/2 tsp salt

To top

1/4 tsp black pepper

Some more parsley


1. Blend the cashews, water, miso paste, smoked paprika, nutritional yeast, turmeric and kala namak in a blender for around a minute until smooth and creamy. Set aside.

2. Cook the pasta according to package directions. Set aside.

Chop the vegan bacon into small pieces.

3. Heat the olive oil in a large pan over medium-high heat. Add in the garlic and cook for 2 minutes, then reduce the heat and add in the chopped bacon, salt, and cashew cream. Cook over medium heat for a couple of minutes, stirring constantly as the sauce thickens.

4. Add the cooked pasta and chopped parsley and toss everything together until well combined.

5. Serve topped with extra chopped parsley and some black pepper!

Recipe developed from choosingchia and lovingitvegan.


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