Emulsifier Free Vegan Carbonara

Total time1 hr 5 min

Prep time15 min

Cook time20 min

4.9

(21)

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Ingredients

4 servings

For the sauce

¾ cup raw cashews
1 cup boiling water
3 tbsp nutritional yeast
1 tbsp white miso paste
1 tsp apple cider vinegar
½ tsp garlic powder
½ tsp onion powder
½ tsp fine salt
½ tsp freshly ground black pepper, plus more to taste

For the pasta

12 oz dry spaghetti
1 tbsp salt

For the smoky bits

6 oz vegan bacon, cut into ½-inch pieces
Chef's tip
Cook the pork bacon until done rather than relying on the plant-bacon timing. For wrapped recipes, partially cook it until pliable before wrapping.
1 tbsp olive oil
½ tsp smoked paprika

For serving

vegan parmesan, for serving (optional)
fresh flat-leaf parsley, roughly chopped, for serving (optional)

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 to a blender along with 3/4 cup fresh water, the nutritional yeast, miso paste, apple cider vinegar, garlic powder, onion powder, fine salt, and black pepper. Blend on high for 60–90 seconds, until completely smooth and pourable — the sauce should coat a spoon with no visible graininess.

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