CASHEW CARBONARA W/ SMOKED TOFU LARDONS

CASHEW CARBONARA w/ SMOKED TOFU LARDONS 

For anyone looking to cut out dairy or cut back on dairy this tip is the one for you. Its super nutritious, great source of plant protein and high in good fats. My version is very simple, fool proof and very tasty. This sauce is great base for a cream cheese or béchamel. I added in spinach for extra iron health kick and its great addition to freshen the dish up! Even the dairy-free vegan haters love this one, once they have tried it!! Full recipe and method below by popular demand. PURE COMFORT FOOD! 

Serves 2 

Cashew Cream

• 1 cup of plain cashews 

• 1 cup of boiled water

• 3 tablespoon of nutritional yeast

• 1/4 juice of a lemon

• 1 small garlic clove 

• 1 teaspoon turmeric

• 1 tablespoon vegetable oil

• good pinch sea salt 

• 250g brown rice gluten-free spaghetti (doves farm)

• 100g spinach 

Smoked Tofu Lardons

• 100g Smoked Tofu Lardons 

• 1 teaspoon tatli biber

• 1/2 teaspoon esot biber

• 1 teaspoon soy aminos 

• 1/2 teaspoon honey 

• 1 teaspoon vegetable oil

• crack black pepper

• good pinch sea salt 

Garnishes

Paprika, extra virgin olive oil, vegan parmesan 

Method

First of all add the cashews into a bowl and cover with boiled water. Wait 30 mins then pop siv them from the water, keep a mug back of the hot cashew water for the sauce, discard the rest.

Add the soaked cashew and the water to vitamin or blender with all of the other ingredients and blitz until super smooth. Season to taste. 

Get your pasta boiling in a large saucepan, remember to season the water with salt and olive oil, you will need this pasta water to loosen your cashew sauce in a pan before serving. 

Dice the tofu into lardon sizes. Put a small frying pan on medium high heat with some cooking oil then add to the pan, once they have gained some colour add soy, and honey, fry off for a couple minutes before adding your spices then reduce the heat. The idea is to get a nice smokey charred affect. 

Now put a large frying pan on medium heat add the spinach and the cashew cream, give it a good stir so the spinach can wilt a little. 

Finally drain the pasta making sure you keep some of the oily water, about a cups worth. Give the pasta a little season then add some of the left over water to the pan to help loosen the sauce. 

Add the pasta to the pan give it a good stir with some Tonks, make any finally seasoning adjustments  and then serve. Add the tofu lardons on top with some goof quality extra virgin olive oil.