Plant-based carbonara

Bring a pot of water to the boil for the pasta.

Into the blender put the cashews, garlic powder, onion powder, turmeric, nutritional yeast and a generous pinch of Indian black salt ground to a powder.

Add the soy sauce and water and blend on high until liquefied.

Cook the pasta to package instructions.

Chop the meaty part of the king oyster mushroom into small cubes.

Strain out three tablespoons of chili oil; reserve a quarter cup of pasta water.

Frying pan on medium heat with the chili oil; saute the mushroom four to five minutes.

Add a splash of dark soy sauce and saute another couple of minutes.

Pour in the blended mixture, add the pasta and the reserved pasta water, and fold the pasta into the sauce two to three minutes; plate and add fresh cracked pepper.