Vegan Carbonara

Soak the cashews in cold water for at least 4 hours, then drain thoroughly.

Cut the smoked tofu into small cubes resembling lardons.

Toss the tofu cubes with the olive oil and smoked paprika until evenly coated.

Blend the soaked cashews with 150ml water, nutritional yeast, garlic powder, miso paste, and black pepper until completely smooth and silky. Set aside.

Bring a large pot of heavily salted water to a boil.

Add the spaghetti and cook according to packet instructions until al dente. Reserve 200ml of pasta cooking water before draining.

Meanwhile, heat a dry frying pan over high heat and cook the tofu cubes for 6 minutes, turning occasionally, until golden and crisp on all sides. Set aside.

Add the drained spaghetti to the pan. Pour in the cashew cream sauce and toss over low heat for 2 minutes, adding pasta water a little at a time until the sauce coats every strand.

Add the crispy tofu, toss gently to combine, and serve immediately with extra freshly cracked black pepper on top.