Vegan Carbonara Recipe: Recipes by our chefs

Ingredients

• 12 oz vegan spaghetti
• 1 cup raw cashews
• 1 cup water
• 2 tbsp nutritional yeast
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 8 oz tempeh bacon, chopped
• 1/2 cup frozen peas
• Salt and pepper, to taste
• Fresh parsley, for garnish