1. Boil approx. 180g whole-grain pasta in a pot. (Whole-grain has more fiber, iron, and protein than white flour pasta; most pasta is egg-free – but please check the packaging).

2. In a pan, with a hint of olive oil, fry vegan bacon bits (or about 300g of finely chopped smoked tofu per person / or dried tomatoes) with finely chopped garlic (2-3 cloves per person).

3. Add 1 heaped tablespoon of (fair trade) cashew butter or almond butter, including some of the oil. (For nut allergies: omit and stir in a few squirts of plant-based cream like soy or oat cream instead).

4. Cover the nut butter or plant-based cream with a generous splash of plant milk (about 150ml?) and stir until creamy.

5. Cover with a generous portion (about 4 tbsp) of nutritional yeast. Nutritional yeast is available at every dm/Rossmann and is rich in protein, has a cheesy-nutty flavor, and is full of important micronutrients.

6. Season with a generous pinch of vegetable broth (I simply use "vegetable bouillon" or "clear vegetable broth" which I dissolve in some lukewarm water or more plant milk).

7. Pepper well.

8. Pour some of the hot pasta water into our sauce – the starch in the pasta water binds our sauce even better.

9. Drain the spaghetti, do NOT rinse with cold water (I personally hate that, so please don't, thanks, kisses) and fold into the sauce.

10. As the last and most important step, season with some "Kala Namak" salt. Kala Namak is Indian black salt that smells and tastes like "sulfur farts" (egg). It gives the non-Carbonara its authentic egg flavor. You can find this salt in well-stocked large supermarkets, sometimes at dm, and in Asian stores.

🧀🧂 Optionally, make my non-Parmesan too:
Simply mix 1 tbsp ground nuts (e.g., walnuts or almonds) with 2 tbsp nutritional yeast + plenty of (garlic) salt to taste and sprinkle over :3

Animals are not food ⚖️
Have a great vegan day! 😊