Description
A luxurious plant-based take on the classic Roman carbonara using a creamy cashew base and smoky tofu.
Ingredients
Scale
- 12oz Spaghetti
- 1 cup raw cashews (soaked)
- 1/4 cup nutritional yeast
- 1 tbsp lemon juice
- 1/2 tsp kala namak
- 8oz smoked tofu, cubed
- 2 tbsp olive oil
- Freshly cracked black pepper
Instructions
- Boil pasta until al dente; reserve 1 cup of pasta water.
- Sauté cubed smoked tofu in olive oil until golden brown.
- Blend soaked cashews, nutritional yeast, lemon juice, and kala namak until smooth.
- Pour the cashew cream into the pan with the tofu over low heat.
- Add pasta to the pan and toss with reserved pasta water until creamy.
- Finish with plenty of cracked black pepper.