Step 1

Place the cashews in a small bowl and cover with boiling water. Allow the cashews to soak for at least 20 minutes, or up to overnight.

Step 2

Cut the super firm tofu into very small cubes, about 1/2 centimeter wide. In a separate medium bowl, mix together the soy sauce, apple cider vinegar, maple syrup, liquid smoke, paprika, cumin, and salt. Add the tofu pieces into the mixture and mix to coat. Set the tofu pancetta aside to marinate for at least 10 minutes.

Step 3

Drain the cashews and add them to a high-speed blender along with the water, nutritional yeast, and a pinch of black pepper. Blend until smooth and creamy and set aside.

Step 4

In a medium or large skillet over medium heat, heat the oil until warm. Once hot, add the tofu pieces to the pan, along with the remaining marinade liquid. Cook, stirring occasionally, for about 8-10 minutes or until the tofu is crispy. Remove from the heat and set aside.

Step 5

In a large pot of salted boiling water, cook the spaghetti until al dente. Before draining, reserve 2 cups of the pasta water and set aside.

Step 6

Return the cooked pasta back to the pot and add the cream sauce, vegan parmesan, and a generous amount of black pepper. Then, add the pasta water, 1/2 cup at a time, and toss together until glossy and homogenous. We usually only need 1 cup of the pasta water, but you may need up to 2 cups depending on how saucy you like your vegan spaghetti carbonara. Season with black salt, to taste.

Step 7

Top the vegan carbonara with the crispy vegan pancetta, and serve with additional black pepper and fresh parsley, if desired. Enjoy!