Healthy dinners to kickstart your weight loss
$7.99 Limited time offer $2.99
As Seen On
Carbonara is a classic Italian dish. But just because you're vegan does not mean you should miss out on a creamy, decadent, delicious bowl of carbonara. There's nothing worse than overcooked pasta. So to make this Vegan Carbonara, we tossed spaghetti cooked to al dente in a cashew tofu sauce. We also sautéed mushrooms to add texture and give the carbonara a meaty flavor. Best of all, this vegan recipe is so delicious you won't even miss the eggs or bacon.
- 1 cup Raw Cashews
- 3 cups Water
- 1 pound Spaghetti Noodles
- 1 pound Silken Tofu
- ½ cup Unsweetened Almond Milk
- 2-3 tablespoons Nutritional Yeast
- 1/4 cup Vegan Parmesan Cheese
- 4 tablespoons Olive Oil
- 1 pound Button Mushrooms
- 3 Garlic cloves, minced
- 2 tablespoons chopped Parsley
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
Place the cashews and water into a large bowl and let it sit for 4-8 hours. Then, drain the cashews and set them aside.
Cook the spaghetti pasta in a pot of salted water according to the package instructions until it is al dente.
Remove 1/2 cup of the spaghetti pasta water, then drain the spaghetti pasta. Return the spaghetti pasta to the pot and toss it with 1-2 tablespoons of oil.
Place the cashews, tofu, almond milk, nutritional yeast, and vegan Parmesan cheese into a high-speed blender and blend until the carbonara sauce is smooth and creamy, scraping the sides of the blender if necessary.
Add the mushrooms to the skillet and arrange them in an even layer. Cook for 5-8 minutes until the mushrooms soften.
Add garlic. Cook for 1 minute until fragrant.
Add the cooked spaghetti, tofu cashew mixture, parsley, salt, and pepper and stir to coat the noodles in the sauce.
Cook the carbonara for 4-5 minutes until it is thoroughly heated.
Garnish the spaghetti carbonara with parsley before serving.
Subscribe and get inspired with our creative and delicious recipes!
Add new comment