Vegan Carbonara

Instructions

1. 1

   Simmer the raw cashews in hot water for 10 minutes, then drain them thoroughly.

   

   Tip: Simmering quickly softens raw cashews without requiring overnight soaking, yielding an ultra-smooth cream.
2. 2

   Blend the drained cashews with 100 ml of fresh water, lemon juice, turmeric, black pepper, and kala namak until completely silky and smooth.

   

   Tip: Turmeric provides the warm egg-yolk color, lemon adds balance, and kala namak provides that distinctive eggy aroma.
3. 3

   Toss the diced tempeh with soy sauce, smoked paprika, olive oil, black pepper, and garlic powder in a bowl until evenly coated.

   
4. 4

   Heat a wide frying pan over medium heat and sauté the seasoned tempeh for 8 to 10 minutes, stirring occasionally, until deeply browned and crispy at the edges. Keep it in the pan.

   
5. 5

   Cook the pasta in a large pot of salted boiling water until al dente according to package directions (about 10 to 12 minutes). Scoop out 100 ml of starchy cooking water just before draining.

   
6. 6

   Tip the drained hot pasta straight into the skillet with the tempeh, pour in the reserved cooking water, and add the cashew cream.

   
7. 7

   Toss vigorously over low heat for 1 to 2 minutes until the starchy water and cashew cream bind into a glossy, velvety sauce coating every noodle. Remove from heat immediately.

   

   Tip: Do not let the cashew cream boil aggressively on its own; a gentle toss with hot pasta water creates a stable emulsion that will not split.
8. 8

   Serve immediately in warm bowls, showered with freshly cracked black pepper and nutritional yeast or vegan parmesan.