Prep Time: 30 minutes
Makes about 6 servings
Carbonara is a classic Italian dish. The traditional sauce is egg based and the texture is super creamy. It is served over thin spaghetti. This version is vegan as well as gluten free. A twist on an old classic. In this vegan carbonara, you will never miss the creaminess of the traditional version because it is mimicked so nicely by using cashews and nutritional yeast. The outcome is delicious and satisfying.
Perhaps the best thing about this vegan carbonara is that it takes about 20 minutes to make. While the gluten free pasta is cooking, you can prep the sauce. By the time the spaghetti is ready, just pour on the sauce, mix and viola!
The black salt is an important ingredient in this recipe as it adds an eggy flavor that mimics the traditional way of making carbonara.
Ingredients Needed for Vegan Carbonara
1 cup of cashews – soaked in water for at least one hour
2 TBS nutritional yeast powder
1/8 teaspoon Liquid Smoke
1 clove of garlic
1/2 teaspoon black salt
1 cup vegetable broth
1/4 cup vegan bacon (store bought or a tempeh version recipe)
gluten free spaghetti or cappellini
How to Prepare Vegan Carbonara
Cook your gluten-free pasta of choice according to package directions (I like Jovial brown rice spaghetti)
Put the remaining ingredients except for the vegan bacon into a high speed blender and blend until smooth and creamy
Cook the vegan bacon in a small fry pan until slightly charred
Once the pasta is cooked and drained, return it to the cooking pot and pour the vegan carbonara sauce over top
Fold in the vegan bacon pieces
Serve with a salad and some vegan parmesan cheese over top. It is so yummy!