Since a famous study by Harvard university came out warning us of the dangers of dairy products, (and numerous studies showing us that countries with high dairy consuming had the highest rate of osteoporosis) many have started to look for alternatives to get that delicious creamy taste into their food and beverages.

Since going plant based I have struggled to find tasty, easy to cook versions of creamy pasta dishes like macaroni cheese and carbonara so this recipe is everything to me.

I hope you will enjoy it too!


For the mushroom bacon

100g Mushrooms

2tsp paprika

1tsp garlic powder

1tsp onion powder

pinch of salt

pinch of pepper


1 – Slice mushrooms and mix in large bowl with paprika, garlic powder, onion powder, salt and pepper. (optional tbs liquid smoke for extra Smokey flavour)

2- Lie on baking sheet on tray and oven for 10 mins on 170C. then set aside to cool




250g of whole grain spaghetti

2 – Put pasta in pan of boiling water for 11 mins



vegan cream (blend: 100g cashews with 100m water and a pinch of salt)

200m veg stock

2 tsp white miso paste

1tsp garlic granules/powder

1tsp onion powder

salt and pepper


3 –  Make vegan cream (see above add more water to nutribullet or blender if it turns impossibly thick)

4 – Whisk stock with miso and then add spices and cashew cream.

5 – Stir constantly for 5 mins and it will thicken nicely.

6 – Poor drained pasta into the sauce  mix, plate up and and top with mushroom bacon.


Enjoy with garlic bread, a salad or alone for a delicious creamy vegan supper!


See link below for more info on the harvard study on diary….