Ingredients

• Ingredients SAUCE INGREDIENTS 150g raw cashews (soaked for 4 hr or overnight) 160ml cold water 200g soft tofu, diced 2 tbsp of nutritional yeast 3 tbsp of good quality wholegrain mustard Optional: 1 1/2 tbsp protein powder (soya bean or pea protein powder work well). Pinch of nutmeg Salt and pepper OTHER INGREDIENTS 1 tbsp coconut oil 3 plump garlic cloves, crushed 3 rashers of diced vegan bacon 700g courgette, ideally spiralised 250g edamame/soya beans 250g button mushrooms, sliced To garnish: freshly chopped herbs (I have used parsley in the photos pictures, but torn basil leaves are also a lovely alternative) and a sprinkle of ground flaxseed if desired.

Preparation

• Method   Soak the raw cashews for 4 hours or overnight (the cashews will plump up!), drain away the water and place the soaked cashews in a blender or food processor. Add the remaining sauce ingredients and blend for a few seconds to form a creamy sauce. Spiralise your courgettes. If you do not have a spiraliser, vegetable peeler peelings can be used. In a big non-stick pan, melt the coconut oil. Add crushed garlic and vegan bacon. Sauté for about 3 mins before adding in the spiralised courgettes, mushrooms and edamame beans. Continue cooking for about 6-8 mins to cook through and to evaporate as much moisture as possible (this prevents the final sauce from becoming too watery). Add the carbonara sauce to the vegetables and cook though for 4-5 mins. Serve, garnishing with fresh herbs and ground flaxseed to boost the nutritive profile. SO MAN www.sobody.co.uk Hello! I am So from SOBODYUK. I am a gym bunny, healthy food blogger & a geeky scientist! These days my lab is the kitchen! I love creating delicious, healthy, wholefood, clean-eating, nutrition-dense recipes to maximise performance & health. My recipes include paleo, low carb, vegan, vegetarian, gluten free.