Vegan Carbonara with Cashew Cream

This vegan carbonara uses a smooth cashew cream as the sauce base, while Egg Yolk flavour supplies the familiar richness that is otherwise difficult to recreate without egg. Reserve the pasta water: it turns the blended cream into a glossy sauce that clings to the pasta.

Ingredients

Cashew carbonara sauce

• 150 g raw cashews, soaked in boiling water for 30 minutes and drained
• 180 ml unsweetened, unflavoured plant milk
• 2 tbsp nutritional yeast
• 1 tsp white miso
• 1 tsp Dijon mustard
• 1 small garlic clove
• 1 tsp lemon juice
• 1/4 tsp fine salt, plus more to taste
• 2 to 4 drops FA Egg Yolk flavour concentrate, or supplier-recommended amount
• Freshly cracked black pepper

Pasta and smoky mushrooms

• 350 g spaghetti or bucatini
• 200 g Swiss brown or oyster mushrooms, finely sliced
• 1 tbsp olive oil
• 1 tsp soy sauce or tamari
• 1/2 tsp smoked paprika
• 1/4 tsp liquid smoke, optional
• ¼ cup finely chopped bacon substitute
• 1/2 cup reserved pasta water, as needed
• 2 tbsp finely chopped parsley
• Vegan parmesan and extra black pepper, to serve, optional

Method

1. Blend the drained cashews, plant milk, nutritional yeast, miso, Dijon, garlic, lemon juice and salt until completely smooth. Add 2 drops FA Egg Yolk flavour concentrate, blend again and taste. Add more only if needed.

2. Fry the bacon substitute in a little oil. Mix the sliced mushrooms with the soy sauce and smoked paprika. Heat the olive oil in a large frying pan over medium-high heat and cook the mushrooms for 6 to 8 minutes until deeply browned and crisp at the edges. Add liquid smoke, if using, during the final minute. Transfer half to a plate for garnish.

3. Cook the pasta in well-salted water until just al dente. Before draining, reserve at least 1 cup of pasta water.

4. Return the pasta to the warm pan over low heat. Add the cashew sauce, remaining mushrooms and 1/4 cup pasta water. Toss vigorously for 1 to 2 minutes, adding more pasta water a splash at a time until the sauce is glossy and coats every strand. Do not boil hard.

5. Remove from the heat. Fold through parsley and a generous amount of black pepper. Taste for salt and Egg Yolk character, adjusting cautiously.

6. Twirl into warm bowls and finish with the reserved crisp mushrooms, vegan parmesan and extra black pepper. Serve immediately.

Keep the finished sauce slightly looser than you think; cashew sauces thicken quickly as they stand.

Flavour note

Flavour concentrates vary in strength. Start at the lower amount, mix thoroughly, taste, and increase only within the supplier recommendation.

  SHOP EGG YOKE FLAVOUR