Creamy Cashew Carbonara


  • 80g cashew nuts, soaked overnight (or in hot water for a few hours)
  • 1/4 cup olive oil (60ml)
  • 2/3 cups of soya milk (160ml)
  • 1 tbsp nutritional yeast
  • 2 cloves of garlic
  • 1 tsp salt
  • 200g spaghetti
  • 1 packet of THIS.UK vegan bacon (or alternatives)
  • 1 tbsp chopped fresh parsley


  1. In a blender, combine the cashews, olive oil, milk, nutritional yeast, garlic and salt and blend until it forms a smooth paste. Set aside
  2. Fry the bacon until crispy and cook the spaghetti according to packet instructions
  3. Once they are ready, combine the spaghetti with the cooked bacon and sauce. Sprinkle over a little parsley and enjoy!

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