Vegan Spaghetti Carbonara - in grams
Our vegan spaghetti carbonara recipe written for UK kitchens - gram measurements, °C oven temperatures, and British ingredient names you'll actually find at Tesco, Sainsbury's, Waitrose or Ocado.
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Ingredients - Serves 4
Prep 15 minutes · Cook 15 minutes
| 200 g | smoked tofu, cut in lardons |
| 2 tbsp | olive oil |
| 1 tbsp | soy sauce or tamari |
| 1/2 tsp | smoked paprika |
| 100 g | cashews, soaked 2 hours and drained |
| 200 ml | unsweetened soy milk |
| 3 tbsp | nutritional yeast |
| 1 tsp | Dijon mustard |
| 1/2 tsp | kala namak (black salt) |
| 400 g | spaghetti |
| - | vegan parmesan and black pepper, to serve |
Method
British cooking note
If your oven runs fan-assisted, drop the temperature by 20°C from the figure given. UK supermarket plant milks vary in fat content - Oatly Barista works particularly well for sauces.
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This recipe is from our free vegan recipe library. For step-by-step videos that teach you the technique behind dishes like this - knife skills, building flavour, sauces, doughs - explore our Cook Like A Pro course.
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