Vegan Spaghetti Carbonara: A Culinary Game-Changer!

Ingredients:

• ¼ cup Coconut Bacon
• 280g Spaghetti
• 1 cup cashews (soaked in hot water for 3 hours)
• 1 cup unsweetened almond milk
• 2 tbsp nutritional yeast
• 2 tbsp olive oil
• 2 cloves garlic (minced)
• ½ tsp turmeric (for color)
• Salt and black pepper (to taste)
• Fresh parsley (chopped)

Procedure:

• Cook the Spaghetti according to the package instructions. Drain and set aside.
• In a blender, combine the soaked cashews, almond milk, nutritional yeast, olive oil, minced garlic, turmeric, salt, and black pepper. Blend until smooth and creamy.
• In a large pan, heat the carbonara sauce over medium heat. Cook for a few minutes until heated through, stirring occasionally.
• Add the cooked spaghetti to the sauce and toss to coat the pasta evenly with the creamy sauce.
• Serve the vegan spaghetti carbonara in bowls. Top with a generous sprinkle of coconut bacon and chopped parsley.
• Enjoy your creamy and flavorful Vegan Spaghetti Carbonara!