Creamy Pasta dishes aren’t exclusively for non vegans anymore this is an incredibly indulgent Carbonara, you can’t tell the difference. It has such a depth of flavours that just make you want more. If this doesn’t please everyone you know we’d be very surprised.


  • 200g wholewheat pasta
  • 2 cloves of garlic chopped finely
  • 2 tbsp oil
  • 2 red onions
  • 100g soaked cashew nuts
  • 300ml non dairy milk
  • pinch of nutritional yeast
  • 1 tsp liquid smoke
  • 1 tsp salt
  • Handful of shiitake mushrooms
  • 1 1/2 tbsp liquid smoke
  • Vegan cheese
  • Chilli flakes and basil to garnish


  • First, cook your pasta according to the instructions of the packet
  • To make your sauce, blend together the soaked cashews, soy milk, nutritional yeast, 1 tsp liquid smoke and salt
  • Heat 2 tbsp oil of the pan and the add you finely chopped garlic and red onions and cook until the garlic starts to brown
  • Next, add the mushrooms to the pan and as they start to cook add in 1.5 tbsp liquid smoke and a small bit of the sauce
  • Mix the pasta along with some of the pasta water into the pan and as it starts to stick and the rest of the sauce
  • Garnish with some vegan cheese, chilli flakes and basil if you wish!

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