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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.
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
Serves
6 persons
Ingredients
- 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

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