Vegan Carbonara Recipe

Vegan Carbonara dish elegantly displayed on a simple, uncluttered table, highlighting its creamy texture and tempting presentation.
Vegan Carbonara Recipe

Introduction

Indulge in a rich and creamy vegan Carbonara for today's lunch, a classic Italian favorite reimagined with a plant-based twist. This dish is a perfect blend of comfort and sophistication, promising a delightful culinary experience.

Ingredients

  • 12 oz vegan spaghetti
  • 1 cup raw cashews
  • 1 cup water
  • 2 tbsp nutritional yeast
  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 8 oz tempeh bacon, chopped
  • 1/2 cup frozen peas
  • Salt and pepper, to taste
  • Fresh parsley, for garnish

Instructions

  • Cook spaghetti according to package instructions.
  • In a blender, combine cashews, water, and nutritional yeast until smooth.
  • In a pan, sauté onion and garlic in olive oil until soft.
  • Add tempeh bacon and cook until slightly crispy.
  • Pour cashew cream over the tempeh mixture, add peas, and stir until heated through.
  • Toss cooked spaghetti in the sauce, season with salt and pepper.
  • Serve hot, garnished with fresh parsley.

Enjoy the luxurious flavors of this vegan Carbonara, a testament to the artistry of Italian cuisine with a modern, ethical touch. Bon appétit!

Isabella

Additional Information
NutritionfactsCalories: 380kcal, Carbohydrates: 54g, Protein: 18g, Fat: 11g, Saturated Fat: 2g, Sodium: 320mg, Fiber: 6g 
Preparation Time30 minutes 
Allergy InformationContains nuts (cashews)