Vegan Creamy Carbonara Recipe
Introduction
Indulge in a creamy delight for today's lunch with this vegan Carbonara, a classic Italian favorite reimagined with a plant-based twist. Silky cashew cream and savory tempeh bacon bring richness to this dish.
Ingredients
- 12 oz spaghetti
- 1 cup raw cashews
- 1 cup vegetable broth
- 1 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 8 oz tempeh bacon, diced
- 1/4 cup nutritional yeast
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
- Cook spaghetti according to package instructions.
- In a blender, combine cashews and vegetable broth until smooth.
- In a pan, heat olive oil and sauté onion and garlic until translucent.
- Add tempeh bacon and cook until slightly crispy.
- Pour in cashew cream, nutritional yeast, salt, and pepper. Stir until heated through.
- Toss spaghetti in the creamy sauce.
- Serve hot, garnished with fresh parsley.
Enjoy the rich flavors of Italy in this vegan Carbonara, a testament to traditional cuisine with a modern, cruelty-free approach. Buon appetito!
Isabella
| Nutritionfacts | Calories: 450kcal, Carbohydrates: 65g, Protein: 20g, Fat: 14g |
|---|---|
| Preparation Time | 30 minutes |
| Allergy Information | Contains nuts (cashews), soy (tempeh) |