Carbonara with Mushroom Bacon Recipe

Place cashews in a bowl and cover with boiling water. Let sit until soft, about 30 minutes to 1 hour. Rinse, drain, and set aside.

Make the mushroom bacon: Preheat oven to 375°F. Line a baking sheet with parchment paper. Toss together mushrooms, oil, salt, and pepper in a bowl. Place on baking sheet and roast until crisp, about 30 minutes.

Bring a pot of water to a boil. Add 1 to 2 teaspoons salt. Cook noodles according to package directions. Drain and set aside; do not rinse.

Heat olive oil in a frying pan over medium heat. Cook onions until caramelized, about 5 minutes. Season with salt and pepper. Add garlic and cook until golden, about 2 minutes. Remove from heat.

Place onion mixture, cashews, tofu, soy milk, and lemon juice in a blender. Process until smooth. Season to taste. Transfer sauce to a saucepan and simmer over medium heat until heated through.

Mix together noodles, half of the mushroom bacon and asparagus, and carbonara sauce. Top with more mushrooms and asparagus.