Vegan Carbonara
This vegan carbonara recipe is a creamy and flavorful pasta dish that uses a blend of cashews, nutritional yeast, miso paste, and spices to create a rich sauce. It's easy to make and can be served with vegan bacon bits and fresh parsley for a satisfying meal that everyone will love.
Ingredients
- 1 pound spaghetti
- 1/2 cup raw cashews
- 1/2 cup nutritional yeast
- 1 tablespoon miso paste
- 1 teaspoon onion power
- 1 teaspoon garlic powder
- 1/4 teaspon turmeric
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup olive oil
- 1/4 cup chopped parsley
- vegan bacon bits (optional)
Instructions
- Cook the spaghetti in a large pot of salted boiling water according to the package instructions until al dente.
- While the spaghetti is cooking, prepare the sauce. In a blender or food processor, combine the cashews, nutritional yeast, miso paste, garlic powder, onion powder, turmeric, salt, and black pepper. Add 1 cup of water and blend until smooth and creamy.
- In a large pan, heat the olive oil over medium heat. Add the sauce to the pan and cook, stirring frequently, for about 5 minutes or until heated through and thickened slightly.
- Drain the cooked spaghetti and add it to the pan with the sauce. Toss to coat the spaghetti with the sauce.
- Serve the vegan carbonara with chopped fresh parsley and vegan bacon bits, if desired.