Ulu Hye

Creamy Vegan Spaghetti Carbonara

Recipe / Ulu Hye

Serves: 4

Mushroom “Bacon”

2 cups thinly sliced mushrooms
1 tsp smoked paprika
¼ cup salt
1 tbsp tamari
1 tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
1½ cup Ulu Hye nut milk (use more or less depending on the consistency you wish to have)
1 tsp salt

Egg-free Sauce

½ head cauliflower, chopped into small chunks¾ cup cashews, soaked for 30¾ cup nutritional yeast¼ cup lemon juiceSplash tamari1 tbsp Dijon mustard 500g dried spaghetti of choice (GF, if required)Chopped parsley, to garnishVegan parmesan: ½ cup hemp seeds, 4 tbsp nutritional yeast, ¼ tsp garlic powder, ½ tsp salt all blitzed in your food processor for 3–5 secs, to garnish¼ cup grated vegan cheese, to garnish (optional)