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If you still think cashews are just a crunchy snack, you likely haven’t had the pleasure of trying a cashew-based cheese or cream sauce. You’ll never look at those magical little commas the same way again!

You will need

Serves 4

  • 300 g fettuccine
  • 1 tablespoon extra virgin olive oil
  • 1 onion, finely diced
  • 2 cloves garlic, crushed
  • 200 g button mushrooms, sliced
  • 2 tablespoons flat leaf parsley, finely chopped


  • 1 cup cashews
  • 1 cup (200 g) silken tofu
  • 1 cup unsweetened almond milk
  • 3 teaspoons lemon juice
  • 2 tablespoons extra virgin olive oil
  • 1/4 cup nutritional yeast
  • 1/2 teaspoon soy sauce
  • 1/2 teaspoon salt

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15 mins to prep

15 mins to cook

  1. Step 1

    Boil pasta in a large saucepan with plenty of salted water.

  2. Step 2

    Meanwhile, to make carbonara sauce, place all ingredients in a food processor and process until smooth.

  3. Step 3

    Heat oil in a large frying pan over medium heat. Add onion, garlic and mushrooms and cook, stirring, for 4-5 minutes until soft. Turn off heat and stir through sauce.

  4. Step 4

    Drain pasta, reserving a small amount of the liquid (around 1/4 cup). Add pasta and reserved liquid to frying pan and toss well.

  5. Step 5

    Divide among serving bowls and top with cracked black pepper and parsley.

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