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BGANGβ„’ tofu press and marinating box
2-in-1 tofu prep tool

Say hello to delicious tofu, and bye πŸ‘‹ to the heavy pots, towels and books πŸ“š you use to press your tofu right now!
NEW NEW NEW NEW

BGANGβ„’ tofu press and marinating box
2-in-1 tofu prep tool

Say hello to delicious tofu, and bye πŸ‘‹ to the heavy pots, towels and books πŸ“š you use to press your tofu right now!
NEW NEW NEW NEW

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.

Difficulty: Beginner Prep Time 15 min Cook Time 15 min Total Time 30 mins Servings: 4 Best Season: Suitable throughout the year

Description

The best Creamy and Vegan Pasta!

Ingredients

Shiitake Mushrooms

Vegan Carbonara Sauce

Cooked Spinach

Instructions

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  1. Soak cashews in hot water for at least +15 minutes, overnight works fine too.

  2. 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.

  3. Cook pasta according to package instructions.

  4. In a pan sautΓ© some onion in vegetable broth, add the spinach and turn off the heat.

  5. 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.

  6. Serve the carbonara with the oven baked mushrooms and slightly cooked spinach.

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