How to Make Vegan Carbonara with Creamy Cashew Sauce

Simple Summary

This vegan carbonara with cashew cream delivers all the creamy, savory goodness of traditional carbonara without any animal products. It's a delicious plant-based twist on the classic Italian pasta dish.

Recipe Details

• Prep Time: 15 minutes (plus 2 hours soaking time)
• Cook Time: 20 minutes
• Total Time: 35 minutes (plus soaking time)
• Servings: 4
• Difficulty: Intermediate

Ingredients

• 1 pound (450g) spaghetti or fettuccine
• 1 cup (150g) raw cashews, soaked for at least 2 hours
• 1 cup (240ml) water
• 2 tablespoons nutritional yeast
• 1 tablespoon lemon juice
• 1 teaspoon garlic powder
• 1/2 teaspoon black salt (kala namak) or regular salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• 4 cloves garlic, minced
• 1 cup (100g) vegan bacon bits or sliced mushrooms
• 1/4 cup (15g) fresh parsley, chopped
• 1/4 cup (20g) vegan Parmesan cheese (optional)

Instructions

1. Begin by soaking the cashews in hot water for at least 2 hours, or overnight if possible.

2. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta cooking water before draining.

3. While the pasta cooks, drain and rinse the soaked cashews. Add them to a high-speed blender with 1 cup of fresh water, nutritional yeast, lemon juice, garlic powder, black salt, and black pepper. Blend until completely smooth and creamy.

4. Heat olive oil in a large skillet over medium heat. Add minced garlic and vegan bacon bits (or mushrooms) and sauté for 3-4 minutes until fragrant and lightly crispy.

5. Reduce heat to low and add the cashew cream sauce to the skillet. Stir to combine with the garlic and bacon bits.

6. Add the drained pasta to the skillet and toss to coat with the sauce. If the sauce is too thick, gradually add some of the reserved pasta water until you reach your desired consistency.

7. Cook for an additional 2-3 minutes, stirring constantly, until the pasta is well coated and the sauce is heated through.

8. Remove from heat and stir in chopped parsley.

9. Serve immediately, garnished with vegan Parmesan cheese if desired and an extra sprinkle of black pepper.

Chef's Notes

• For a nut-free version, you can substitute the cashew cream with silken tofu blended with a bit of plant-based milk.
• To add more vegetables, consider stirring in some sautéed spinach or peas at the end of cooking.
• The black salt (kala namak) adds an eggy flavor that mimics traditional carbonara, but regular salt works fine if you can't find it.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of plant-based milk to restore creaminess.

Nutritional Info

Per serving (approximate):

• Calories: 550
• Protein: 18g
• Fat: 22g (mostly healthy fats from cashews)
• Carbohydrates: 75g
• Fiber: 5g
• Rich in vitamins B1, B6, and E from the cashews and nutritional yeast

Serving Suggestions

• Pair with a crisp green salad dressed with a light vinaigrette to balance the richness of the pasta.
• Serve alongside some garlic bread for a true Italian-inspired meal.
• For a special touch, garnish with additional vegan Parmesan and a sprinkle of red pepper flakes.
• This dish pairs well with a chilled glass of vegan-friendly white wine, such as a Pinot Grigio or Sauvignon Blanc.