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.
Servings 5 people
Calories 375kcal
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: 375kcal | Carbohydrates: 53g | Protein: 15g | Fat: 12g | Saturated Fat: 2g | Sodium: 696mg | Potassium: 387mg | Fiber: 4g | Sugar: 3g | Vitamin A: 101IU | Vitamin C: 2mg | Calcium: 29mg | Iron: 3mg