Keep refrigerated

Bacon has our back. Good for you, good for the planet, and really good in carbonara.

1 pack of Plant Bacon Pieces 150g spaghetti A handful of basil leaves Shavings of vegan parmesan

For the vegan sauce:

2/3 cup of raw cashews ¼ cup nutritional yeast 2 pinches of turmeric A small dollop of Dijon mustard 1 chopped garlic clove 2 pinches of black salt (Kala Namak) or sea salt if you can’t find 1 cup of non-dairy milk

Ingredients Add spaghetti to a medium sized pan of boiling salted water. Cook for 10 mins until al dente. Drain.

Whilst the spaghetti is cooking, add the ingredients for the vegan sauce to a blender and blend until smooth.

Pour in a glug of olive oil, fry the bacon pieces for 4-5 mins.

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Add the drained spaghetti and the vegan sauce into the frying pan and mix well.

Serve in a bowl topped with vegan parmesan and a handful of basil leaves.

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PLANT BACONCARBONARA

15-20 mins Feeds two