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4Creamy 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.
By choosing a gluten-free option for the pasta, this creamy vegan carbonara can 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 almond milk (made using our Almond Mylk Base) (use more or less depending on the consistency you wish to have)
- 1 tsp salt
- 2 cups thinly sliced mushrooms
- 1 tsp smoked paprika
- 1 tbsp tamari or ketchup manis
- 1 tbsp olive oil
- 1/4 cup salt
- 500g spaghetti (dry weight)
- 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
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Tried this last night. If this serves four, I have to question four what? Certainly isn’t people, this makes enough for at least six, so disappointing that I will probably wind up throwing out almost half. Secondly the mushroom bacon is far, far too salty. I halved the salt and it was still too much. Means that a little goes a long way in the pasta though. The sauce needs extra liquid, next time I’ll include the cashew soaking water.
Taste wise (apart from the excessive salt) I was really impressed. Since going plant based I really miss my dairy & eggs and I was really excited to see a plant based alternative. Thank you. With the tweaks I’ve mentioned above I look forward to this becoming a wonderful comfort food dish that my naturopath will allow me to indulge in occasionally.