Vegan Spaghetti Carbonara

Published Date
February 8th 2022
#Lacto Vegetarian #Vegan #Comfort Food #Family Dinners #Comfort Food #Pastas #One Pot #Skillet
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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. 
 

Equipment Needed
Blender Blender
Large Cast Iron Skillet Large Cast Iron Skillet
Large Mixing Bowl Large Mixing Bowl
Author: Sarah Leadon
Average: 5 (2 votes)
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
Serves
6 persons

Ingredients

Instructions

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.
To a large skillet add two tablespoons of oil. Set it over medium-high heat. 
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.

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Keywords
vegan, spaghetti carbonara, tasty, recipe, cashew, easy, best

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