Spaghetti with vegan cream sauce

Ingredients for 2 servings:

• 1 package of smoked tofu, approx. 100 g
• 1 onion(s), red
• 1 garlic clove(s)
• 1 tsp oil
• 50 g almond(s), peeled
• 200 ml water
• 200 ml soy cream (Soy Cream Cuisine)
• ¼ tsp Kala Namak
• 2 tbsp nutritional yeast
• Pepper, white
• smoked salt
• 2 dashes lemon juice
• 150g spaghetti
• Parsley for decoration

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

First, prepare the cream: Finely grind the almonds, mix with water, kala namak, nutritional yeast, and soy sauce. Then, dice the smoked tofu and onion and fry them with the crushed garlic for a long time until crispy. Deglaze with the prepared cream and let it simmer. Meanwhile, cook the noodles in salted water according to the package instructions. Season the sauce with pepper, smoked salt, and lemon juice. Finally, toss the noodles with the cream and, if necessary, add a little pasta water (which contains starch) to thicken the sauce. Garnish with parsley and serve immediately.