Vegan Carbonara

Add the raw cashews (100 g), nutritional yeast (15 g), turmeric (0.5 tsp), dijon mustard (1 tbsp), garlic powder (0.5 tsp), onion powder (0.5 tsp), black salt (0.5 tsp) and soy milk (1 cup) to a blender and blend until smooth. Set aside.

Cook the spaghetti (226 g) according to package instructions. Start 20m timer

Melt the plant butter (1 tbsp) in a pan. Add the mushrooms (240 g), crushed garlic (2 tsp) and smoked paprika (0.5 tsp) and fry until the mushrooms are softened.

Add the cooked spaghetti into the pan with the mushrooms and toss them together.

Pour the blended sauce over the spaghetti and mushrooms, then add sea salt (0.25 tsp) and black pepper (0.25 tsp). Toss until everything is coated and heated through.

Serve with [to_garnish fresh chopped parsley] and a sprinkle of [to_garnish black pepper].