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Ultra Creamy Vegan Carbonara

Updated: Mar 29

Carbonara is an Italian pasta dish from Rome made with eggs, hard cheese, cured pork, and black pepper. The dish arrived at its modern form, with its current name, in the middle of the 20th century.


The creaminess is achieved with the egg in the carbonara without actually using the cream and since this is a VEGAN Recipe, we are going to make it with mushrooms and cashew cream





Ingredients

Pasta - 300 grams

Mushrooms - 400 Grams

Soy Sauce - 1 Tbsp

Olive Oil - 1 Tsp

Vinegar - 2 Tsps

Agave - 1 Tbsp

Cashews - 150 Grams

Nutritional Yeast - 2 Tbsps

Cooked Garlic - 6 large Cloves

Lime Juice - 1 Tsp

Soy Milk - 350 ml

Salt - 2 and half tsp

Parsley as needed


Steps


1) Start by cooking the pasta. Take the spaghetti pasta for the recipe and you can cook it as per the instructions.


Once it's cooked, take one of the pasta strand and eat it to see if it’s done or not. Add some salt and oil to the noodles so it’s not dried and has a good flavor. Give it a good mix and the pasta will remain fresh for a longer time.


2) For the creamy sauce first cook the garlic.

To a bowl, add 1 teaspoon of oil, add 6 large cloves of garlic and cook till they are completely done and slightly golden. Always cook the garlic over low heat so it doesn’t burn or stick to the bottom of the pan


To the blender add 150 grams of soaked cashews. You can soak them for upto 2 hours or even for 15-20 mins in hot water. Add the cooked garlic, 350 ml of soy milk, 2 tablespoons of nutritional yeast, 1 teaspoon of lime juice and blend everything


3) Set it aside and let’s prepare the sauce for cooking the mushrooms


Take 1 Teaspoon of olive oil, 2 teaspoons of vinegar, 1 tablespoon of agave syrup, 1 tablespoon of soy sauce, mix everything well


4) Next Slice some mushrooms in chunks, in the original carbonara recipes panceta or bacon is used, & we are replacing it with mushrooms and we will use the sauce to flavor them right.


Heat the pan, add 400 grams of mushrooms followed by the sauce, mushrooms will release moisture when they are cooked so don't use any oil.


Set the heat to medium, and for this recipe you can also use Vegan bacon or tofu or jackfruit to get the similar flavors


Once the mushrooms are done, add the cooked pasta to it and let the pasta further cook in mushroom and absorb it’s flavors over low heat for 2-3 minutes


5) Now it's time to assemble everything


In the original carbonara they use egg to bring in the creaminess and never use any cream. We are using cashews and doing the same

Add the cashew cream to the pasta, 2 and half tsps of salt or as per taste, 1 teaspoon of pepper and mix well

You will notice that the mushroom pieces will sit towards the bottom of the pan. While plating ensure to give everyone some chunks of those delicious mushroom bites

Finally garnish it with some fresh parsley and crushed black pepper





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There are limited seats, so Register NOW also don't forget to grab the FREE VEGAN Recipe GUIDE HERE PIN this recipe You can also follow me on: Youtube: https://www.youtube.com/c/Foodotomic?sub_confirmation=1 Facebook: https://www.facebook.com/Foodotomic​​ Instagram: https://www.instagram.com/foodotomic Pinterest: https://www.pinterest.com/Foodotomic_vegan Recipe Video







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