I made this for my brother who eats mainly ribs and cheese toasties. He ate two portions and said he loved it even though it made him fart lots. I don’t think there is higher praise than this.
- 1 cup cashews (soaked overnight or covered for 10 mins in hot water)
- 4 tbsp nutritional yeast
- 1 clove garlic
- 1 spring onion
- 1 tsp yellow mustard
- 1 cup cold veg stock (easy to make with powdered stock)
- 1 tbsp cornflour
- ½ tsp turmeric
- salt and pepper
- As much spaghetti as you want to put in your mouth (lots)
- 1 white onion (chopped)
- 1 clove garlic
- 1 red pepper (chopped)
First off roast the onion, pepper and garlic (leave garlic in its skin and smash gently with the side of a knife) on a baking tray for 30 minutes in a hot oven until nice and chard.
To make the sauce blend ½ the soaked cashews and garlic for a few seconds until they are a crumb.
Add nutritional yeast, spring onion and mustard. Blend.
In a cup make a paste with the cornflour and 2 tablespoons of water.
Add to the blender: the stock, turmeric, salt, pepper and the cornflour paste. Squeeze the roasted garlic out of its skin and throw that in too, like a little garlicy present. (Merry Christmas, you got bad breath!)
Blend on high for about a few minutes. Scoop a spoon around the sides of the blender bowl when necessary. You are trying to get it really smooth. When this has happened add the other ½ of cashews and blend until incorporated but still grainy.
The most important thing here is to make sure the second lot of cashews don’t go completely smooth, you want a bit of grain for the ‘carbonara-ness’. So the amount of blending depends on the power of your blender.
Cook your spaghetti the way you always do, or whatever the packet tells you to do.
Throwing it all together
Pour your cashew sauce into a large saucepan and gently let it come to a boil. And boiling for two minutes, stirring lots so it thickens, then take off the heat. Throw your drained spaghetti into the pan, along with the roasted veg and mix well.
You can just eat this straight out of the pan standing up, or go restaurant fancy with a plate and cutlery, do whatever feels right.
Serve with fresh basil a-top, Italian style and make sure you get this all over your face while eating.
You can roast some walnuts in the oven with smoked paprika and sprinkle them on top too if that is something that appeals to you.
It would also be lovely if you toasted some fresh bread and rubbed a peeled garlic clove over the surface of the toast to serve on the size. Just incase you needed more garlic…
You always need more garlic.