Vegan Carbonara
This egg-free carbonara recipe is super simple and just as creamy! Ditch the dairy for cashews, nutritional yeast, Dijon mustard, and coconut milk sauce over mushrooms and spaghetti.
Equipment
- Medium skillet
- Tongs
Ingredients
- 10 ounces spaghetti
For the vegan "egg" sauce:
- 1 cup raw cashews
- ¼ cup nutritional yeast
- 1 tablespoon lemon juice
- 1 tablespoon Dijon mustard
- 1 13-ounce can full-fat coconut milk
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
For the mushroom marinade:
- ¼ cup soy sauce or gluten-free soy sauce
- 1 teaspoon minced garlic
- 1 tablespoon liquid smoke
- ½ teaspoon smoked paprika
Instructions
- Add all the "egg" sauce ingredients to a high speed blender or food processor. Blend until smooth.
- Whisk the soy sauce, minced garlic, liquid smoke, and smoked paprika together in a medium bowl. Mix in the mushrooms and marinate them for 30 minutes.
- Cook the pasta according to the directions on the box. When it's done, drain the noodles, rinse it under cool water, and set it aside.
- Heat a medium skillet over medium heat. Add the mushroom mixture to the pan and sauté until softened, about 5 to 10 minutes.
- Add the cooked pasta to the skillet and stir.
- Add the blended "egg" sauce to the pan. Use tongs to coat the noodles and mushrooms in sauce.
Nutrition
Calories: 375kcalCarbohydrates: 53gProtein: 15gFat: 12gSaturated Fat: 2gSodium: 696mgPotassium: 387mgFiber: 4gSugar: 3gVitamin A: 101IUVitamin C: 2mgCalcium: 29mgIron: 3mg
Tried this recipe?Let us know how it was!