Boil the cashews for approximately 10 minutes.
Chop the sundried tomatoes into small squares and soak into boiling water.
Cook the pasta as per instructions.
Meanwhile, prepare the carbonara sauce. Blend the cashews, natural yeast, kala namak salt, olive oil, herbs, garlic powder, milk and pepper. Drain the sundried tomatoes, spray with liquid smoke, and use their soaking water to readjust the texture of the sauce if necessary.
Transfer the sauce to a pan, cook on low heat, add the pasta, sundried tomatoes and stir well.
Serve with fresh spinach and vacon on top.