Vegan Spaghetti Carbonara

Ingredients

• 27 g nutritional yeast flakes
• 65 g cashew nuts
• 1 serving gluten free spaghetti
• 80 ml unsweetened soya milk
• 2 1/2 cups cooked mushrooms (fat not added in cooking)
• 3 tbsps paprika
• 1 dash black pepper
• 1 dash salt
• 1 tbsp olive oil
• 1 tbsp lemon juice (canned or bottled)
• 3 cloves garlic

Directions

1. Toss shiitake mushrooms, oil, smoked paprika, salt, and pepper in a medium bowl.
2. For the sauce, combine cashews, olive oil, garlic cloves, nutritional yeast, milk, lemon juice, pepper, salt, and paprika in a blender or food processor. Blend until smooth and creamy.
3. Drain pasta and add the sauce and stir until pasta is well-coated.
4. Mix in mushroom bacon.