Creamy Vegan Carbonara is a unique twist on the classic Italian favorite. This is not your ordinary carbonara; it’s a symphony of flavors and textures that transcend tradition. Picture a creamy, dairy-free sauce that clings to perfectly cooked pasta, complemented by the savory richness of smoked tofu and vibrant veggies, adding a burst of freshness and color to every bite. 😋
Creamy Vegan Carbonara
This creamy vegan carbonara made with cashew sauce, savory smoked tofu, vibrant green peas and leek is a delightful and wholesome twist on the classic dish, offering a rich and creamy texture with a burst of flavors.
I hope you enjoy this comforting and satisfying meal as a delightful treat for any occasion!
Ingredients
- 200g pasta (penne or spaghetti)
- 150g smoked tofu, diced
- 140g (1 cup) green peas, frozen
- 50g (½ heaping cup) leeks, minced
- freshly ground black pepper, to taste
White Sauce:
- 75g (½ cup) cashews, soaked (3h) & strained
- 250 ml (1 cup) water
- 1 ½ tablespoons nutritional yeast
- 1 teaspoon onion granules
- 1 teaspoon garlic granules
- pinch of freshly grated nutmeg
- ½ teaspoon sea salt
- 1 teaspoon vegetable stock powder
To Make
- Prepare the sauce. Put all ingredients into the blender. Blend on high speed until smooth.
- Cook pasta al denté according to package directions.
- While the pasta is cooking, heat 1 tbsp of olive oil in a fry pan over medium-high.
- Sautée leeks, stirring well. Add the white sauce.
- Add the tofu and peas and mix thoroughly. Continue to cook until the sauce begins to simmer.
- Drain the pasta and add it to the sauce. Toss well, making sure to fully coat the pasta.
- Add freshly–ground black pepper.
- Sprinkle with fresh parsley.
- Serve immediately.
Note
- The sauce will thicken while cooking. Adjust the thickness to your liking.
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