60gcashewspre-soaked in water for at least one hour
4tbspoat milkor other plant-based milk
2small sprigsfresh corianderoptional
Start cooking spaghetti according to pack instructions.
In a separate pan, fry sliced mushrooms over medium heat for 10 minutes or until cooked through. Set aside once cooked.
Blend cashews, lemon juice, milk, yeast and pepper until smooth and creamy, then set aside.
Cut bacon into small squares and fry according to pack instructions, then set aside.
Once cooked, drain spaghetti and add back to the pan.
Stir sauce and mushrooms through the spaghetti over medium heat for 5 minutes, or until warmed through.
Divide between two bowls and top with bacon pieces and coriander if using.
Serve and enjoy:)
Key Ingredients and Substitutions
Spaghetti: Other pasta types can be used if you don't have spaghetti to hand. Use certified gluten-free if required.Mushrooms: I used closed cup mushrooms but any of the common types should work. Cashews: If you don't have a powerful blender, remember to soak the cashews for at least one hour before use. Otherwise, you may run into problems when blending!Oat milk: Can be replaced with any other plant-based milk, or dairy milk if not dairy-free.Lemon: You could try lemon concentrate if you don't have fresh lemons, though this may alter the flavour.Vegan bacon: I used Love Seitan Facon Bacon, but your favourite vegan bacon will work! Alternatively, you can omit or make your own. For instance, a quick Google search brings up bacon recipes using anything from aubergine to tofu, or even coconut flakes.
Making Ahead of Time?
For best results, I recommend pre-preparing the sauce only. Store in an airtight container in the fridge for up to 3 days.
Keyword Comfort Food, Easy, Lunch and Dinner, Pasta, Pasta and Noodles, Pasta Sauce