Recipe Index

(40 ml) white shiro miso paste apple cider or white vinegar apple cider vinegar (+ more to taste) black salt (kala namak) for eggy flavour (optional) cashew, coconut or oat cream, chilli flakes, dark soy sauce or tamari (gf if needed) double concentrated tomato paste, extra virgin olive oil fine sea salt (+ more to taste at the end) fine sea salt and fresh pepper, firm tofu freshly ground black pepper  garlic garlic powder ground fennel seed (optional) light soy sauce or tamari (gf if needed) lots of freshly cracked black pepper (seriously shower the sauce with pepper) nutritional yeast  olive oil pinch fine sea salt raw cashews reserved pasta cooking water rigatoni silken tofu smoked paprika  spaghetti, rigatoni or bucatini (gf if needed) sugar turmeric for colour (optional) vegan butter vegan parmesan vegan parmesan to serve, vodka white shiro miso paste worcestershire sauce