Spaghetti Carbonara vegan

Ingredients for 2 servings:

• 100 g smoked tofu or vegan ham cubes
• 250g spaghetti
• 1 onion(s)
• 2 garlic cloves
• ½ bunch parsley
• some olive oil
• 100 ml oat cream (oat cream cuisine)
• 50 g cashew nuts
• 50 ml water
• ½ tsp vegetable broth
• 1 tbsp margarine
• possibly Kala Namak
• possibly yeast flakes

Instructions

Working time approx. 10 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 10 minutes; Total time approx. 12 hours 20 minutes

vegan, carbonara

Soak cashews overnight or simmer in a little water on medium heat for 15 minutes. Place the oat cream, cashews, water, and broth in a blender and puree. Chop the smoked tofu into small pieces and fry in a little oil in a pan for about 3 minutes. Finely chop the garlic and add it. Meanwhile, prepare the spaghetti according to the package instructions. Deglaze the tofu with the cashew cream mixture. Add margarine and stir in half of the chopped parsley. Season with salt and pepper. Add water if necessary if the sauce is too thick. I usually add some kala namak and nutritional yeast. Add the spaghetti and sprinkle with the remaining parsley.