Vegan Pasta  Carbonara

Yield

2 people

Time

25 minutes

Vegan Carbonara sauce recipe made with cashews, spices, vegan sietan bacon and black salt or Kala Namak for the ultimate Carbonara flavor.

Ingredients

– 3/4 cup raw cashews – 1 cup hot water – 4 tbsp nutritional yeast – 1 tbsp dijon mustard – 2 tsp onion powder – 1/2 tsp garlic powder – 1/8 tsp turmeric (optional, for color) – 1/4 tsp Kala Namak black salt (or to taste) – 1/3 cup fresh Italian parsley chopped – 5.5 oz vegan sietan bacon (I used the Benevolent bacon from Sweet Earth) – 1/2 lb spaghetti (whole grain) – freshly cracked black pepper to taste

1. – Rinse the cashews and add them to a powerful blender together with the hot water, nutritional yeast, mustard, garlic, turmeric, onion powder and black salt. Allow to soak for 20 minutes then process until completely smooth. Set your sauce aside until needed!

2. – Cook the vegan bacon according to the package instructions. I like to cook mine in the toaster oven so no extra oil is needed. You can pan sear it then cut it into small pieces.

3.  – Meanwhile boil the spaghetti until al dente. Drain and add to a large mixing bowl together with the Carbonara sauce, half of the cooked vegan bacon and half of the parsley. Give everything a good toss to coat and adjust seasonings.

4. – If you prefer your Carbonara with a little tang this is the time to hit it with a squeeze of lemon. I prefer it without but you are the boss of your kitchen.

5. – Divide between bowls and serve sprinkled with the reserved sietan bacon, parsley and freshly cracked black pepper.

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