Cashew Carbonara

Serves: 4

Time: 1 Hour Prep
20 Mins Cook

Ingredients

Cheese Sauce
4 Portions of Pasta of your choice
1 Cup Softened Cashews (Soaked for 6 hours or Boiled for 5 Minutes)
3 TBSP Nutritional Yeast
2 TBSP Tapioca Flour (AKA Tapioca Starch)
1 TBSP Onion Powder
1/2 TBSP Garlic Powder
1/2 TBSP Mixed Herbs
1/2 TSP Rock Salt
2 Cups Warm Water

Carbonara Extras
3 Button Mushrooms
100g Tofu
2 Drops Liquid Smoke or 1/4 TSP Smoked Paprika
1 TSP Soy Sauce or Tamari
Black Pepper

Method
Prep overnight for Cashews to Soak in Hot Water.
Boil, Drain and Rinse your Pasta and put aside to cool.

To Make the Cheese Sauce; drain and rinse your Soaked Cashews and then pop them into a high speed blender with all the rest of the Sauce ingredients.
Blitz on high for 60-120 Seconds or until the contents resemble a smooth liquid, this should have warmed a little in the blender.
Turn the hob to medium heat and pour into a pan, gently stirring.
After a minute your sauce should form lumps, keep stirring for 2 minutes minimum until the entire sauce becomes sticky, you're activating the tapioca flour to make the stretchy cheese texture.
Once your sauce has become viscose, add your boiled Pasta and stir gently to coat with Sauce.

To include Carbonara Extras, while the Cheese is in the Blender heat 1 TBSP Olive Oil on a hob and add Mushrooms and Tofu to the pan. Coat with 2 drops of Liquid Smoke and 1 TSP Soy Sauce or Tamari. Alternatively, you can use Smoked Tofu, Vegan Ham or Vegan Bacon and fry these in some Oil with the Mushrooms. Add this into the Sauce with the Pasta.
Serve with cracked Black Pepper.

Making this recipe? Post it on Instagram with the hashtag #VeganDeeEats for a chance to be featured on the feed!

RECIPES

SWEET

SAVOURY

BEAUTY

SHOP

COMING SOON