Creamy cashew-based carbonara sauce clings to al dente spaghetti, finished with smoky, crisp-edged tofu standing in for pancetta.
20m prep · 25m cook · 4 servings
- ½ whole Super Firm Tofu
- 1 ½ tbsp Soy Sauce
- 2 tbsp Apple Cider Vinegar
- ¾ tbsp Maple Syrup
- ¾ tsp Liquid Smoke
- ½ tsp Smoked Paprika
- ½ tsp Ground Cumin
- ¼ tsp Salt
- 1 ½ tbsp Olive Oil
- ¼ cup Raw Cashews
- ½ cup Water
- 1 ½ tbsp Nutritional Yeast
- 2 tsp Lemon Juice
- ½ tsp Black Pepper
- ¼ tsp Kala Namak
- 10 ½ oz Dry Spaghetti
- 1 ½ oz Vegan Parmesan Cheese
Instructions
Estimated nutrition (per serving)
Calories455 kcal
Protein19g
Carbs63g
Fat15g
Fiber4g
Sodium655mg
Sugar4g
