Dairy Free Cashew Pasta Carbonara
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Learn more →Ingredients
4 servings
For the cashew cream
- 1 cup raw cashews
- ¾ cup boiling water
- ¼ cup finely grated parmesan cheese, plus more for serving
Chef's tipChoose a grated-style vegan parmesan and use the same amount. - 1 tsp nutritional yeast
- ½ tsp fine sea salt
For the pasta
- 12 oz spaghetti
- 1 tbsp kosher salt
- 4 oz pancetta, cut into ¼-inch cubes
- 1 tsp coarsely ground black pepper, plus more for serving
- ½ cup reserved pasta water, plus more as needed
For serving
- extra parmesan cheese, for serving (optional)
Can be omittedparmesan cheese
Instructions
- 1
Place the cashews in a heatproof bowl and pour the boiling water over them. Let soak for 30 minutes, until the cashews are noticeably softened.
- 2
Drain the cashews, discarding the soaking water. Transfer them to a blender along with 3/4 cup fresh water, the 1/4 cup Parmesan, nutritional yeast, and 1/2 tsp fine sea salt. Blend on high for 60–90 seconds until completely smooth and pourable, with no visible cashew pieces.
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