No need to make Carbonara with eggs, bacon or pancetta, and cheese (hello cholesterol bomb) when we got your back with this mind-blowingly delicious Soy-Free Vegan Carbonara.
We exchanged the bacon for oven baked shiitake mushrooms; salty, smoky with a good chewy bite.
For the creamy, slightly sticky and rich tasting sauce, we used plant-based milk and cashews. With nutritional yeast for a cheesy flavour.
Slightly cooked spinach also goes amazingly well with this.
Soy-Free Vegan Carbonara
The best Creamy and Vegan Pasta!
Vegan Carbonara Sauce
Soak cashews in hot water for at least +15 minutes, overnight works fine too.
Toss the sliced shiitake mushrooms with olive, smoked paprika powder, salt and black pepper.
Bake on 180C/350F for 15-20 minutes, flip halfway through.
Cook pasta according to package instructions.
In a pan sauté some onion in vegetable broth, add the spinach and turn off the heat.
Blend the soaked cashews, olive oil, plant-based milk, garlic, nutritional yeast, salt, black pepper and sweet paprika powder until smooth.
Pour in to a pan and cook for a minute. Add your cooked pasta and combine.
Serve the carbonara with the oven baked mushrooms and slightly cooked spinach.