Ben Rebuck served up a tasty vegan carbonara with cashew nuts, tofu and vegan bacon on Saturday Kitchen.

The ingredients are: 1 garlic bulb, 1 tbsp truffle oil, 1 tsp smoked salt, 200g silken tofu, 15g nutritional yeast, 50g cashew nuts, soaked and water reserved, ½ tsp black salt, 1 tsp miso paste, 1 tbsp vegetable oil, 200g vegan bacon, chopped, or vegan bacon lardons, plus extra to serve, 500g pasta, such as mafalda or spaghetti, salt, freshly ground black pepper and 75g vegan hard cheese, grated, to serve.

See more vegan recipes in the book titled: Good Food: Vegan Meals: available from Amazon now.