Description
A rich, dairy-free take on the classic Roman Carbonara. Featuring a velvety cashew-nutritional yeast sauce and crispy smoked tofu for a salty, savory punch.
Ingredients
Scale
- 12 oz spaghetti
- 8 oz smoked tofu, cubed
- 1/2 cup raw cashews (soaked)
- 1/4 cup nutritional yeast
- 1 tbsp lemon juice
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1/2 tsp black pepper
- Salt to taste
- 1/2 cup reserved pasta water
Instructions
- Boil spaghetti in salted water until al dente; reserve 1 cup of pasta water before draining.
- Blend soaked cashews, nutritional yeast, lemon juice, and salt until smooth.
- Heat oil in a skillet and sear smoked tofu cubes until golden brown on all sides.
- Add minced garlic to the skillet and sauté for 1 minute.
- Pour cashew cream into the skillet over low heat, stirring constantly.
- Add drained pasta and splashes of reserved pasta water, tossing until the sauce is glossy.
- Stir in generous black pepper and remove from heat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-Vegan