Vegan Carbonara | Cashew Parmesan

VEGAN CARBONARA

Ingredients

• 300-400g pasta

• 300g silken tofu

• 125 ml cashew milk

• 8 tbsp grated vegan parmesan

• 4 tbsp nutritional yeast

• 2 tbsp lemon juice

• 1 tbsp tahini

• 1/2 tsp Kala namak (or sea salt) 

• Ground black pepper

• Vegan chik’n pieces

• Cashew Parmesan

• Chives

Instructions

1. Cook pasta according to directions.

2. Place rest of the ingredients (except chick'n) in a blender and blend until smooth.

3. When pasta is ready, drain and put back in pan, add sauce and chick'n and cook over medium-high heat for about 2 to 3 mins, stirring constantly. (Optional: add handful of frozen peas).

4. Serve with fresh chives on top, more pepper and Cashew Parmesan!