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Prep time

Cook time

Total time

Servings

4
How to make Ulu Hye's

Creamy Vegan Spaghetti Carbonara

Growing up, Dad’s signature dish was always spaghetti carbonara, so we simply had to make a plant based version! Our creamy vegan spaghetti carbonara is not like your average carbonara – we’ve used cauliflower as part of the creamy sauce. It’s all about healthy alternatives for us.

Well, dad was blown away when he tried this vegan carbonara!

By choosing a gluten free option for the pasta, this creamy vegan carbonara can actually be a healthy, light meal!

Ingredients

For the "egg-free" sauce
  • 1/2 head cauliflower chopped into small chunks
  • 3/4 cup cashews soaked for 30 min in warm water
  • 3/4 cup nutritional yeast
  • 1/4 cup lemon juice
  • 1 tbsp dijon mustard
  • tamari splash
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 cup nut milk (use more or less depending on the consistency you wish to have)
  • 1 tsp salt
For the mushroom "bacon"
  • 2 cups thinly sliced mushrooms
  • 1 tsp smoked paprika
  • 1 tbsp tamari or ketchup manis
  • 1 tbsp olive oil
  • 1/4 cup salt
For the pasta
  • 500g spaghetti (dry weight)
To garnish
  • chopped parsley
  • vegan parmesan: 1/2 cup hemp seeds, 4 tbsp nutritional yeast, 1/4 tsp garlic powder, 1/2 tsp salt all blitzed in your food processor for 3-5 seconds
  • optional: 1/4 cup grated vegan cheese

Steps

1

Preheat oven to 175°C
2

In a medium bowl, place sliced mushrooms, paprika, salt and tamari or ketchup manis and stir through, then set aside
3

Line a baking tray with silicone mat or baking paper and place chopped cauliflower onto tray and bake for 25 minutes
4

Once cauliflower is ready, set aside and place mushroom mix on a lined tray and bake for 20 minutes
5

Whilst mushrooms are baking, boil some water in a large pot and get your pasta cooking
6

In your blender or food processor place cauliflower, cashews, nutritional yeast, lemon juice, tamari, onion and garlic powder and milk and blend on high until you have a smooth and creamy consistency
7

Strain the pasta and place pasta back into pot
8

On a medium to low heat, add your creamy sauce and stir through
9

10

Dish up your pasta and garnish with vegan parmesan and fresh parsley

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