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Vegan Carbonara Recipe

Name: Vegan Carbonara Recipe
Prep time: 20 min
Total time: 40 min
Ingredients: 12 oz spaghetti pasta; 1 cup raw cashews, soaked for at least 2 hours or overnight; 1/2 cup nutritional yeast; 2 garlic cloves, minced; 1 tbsp lemon juice; 1 tsp salt; 1/2 tsp black pepper; 1/2 tsp onion powder; 1/2 tsp smoked paprika; 1/4 tsp turmeric; 1/4 tsp cayenne pepper (optional); 1 cup water; 1/2 cup coconut bacon (store-bought or homemade); For the coconut bacon:; 1 cup unsweetened flaked coconut; 2 tbsp soy sauce; 1 tbsp liquid smoke; 1/4 tsp garlic powder; 1/4 tsp smoked paprika

Cuisine Diet Italian Vegan

How to make Vegan Carbonara ?

Preparation Time: 20 minutes
Cooking Time: 20 minutes
Serve: 4

Ingredients for Vegan Carbonara Recipe

#	Ingredients
1.	12 oz spaghetti pasta
2.	1 cup raw cashews, soaked for at least 2 hours or overnight
3.	1/2 cup nutritional yeast
4.	2 garlic cloves, minced
5.	1 tbsp lemon juice
6.	1 tsp salt
7.	1/2 tsp black pepper
8.	1/2 tsp onion powder
9.	1/2 tsp smoked paprika
10.	1/4 tsp turmeric
11.	1/4 tsp cayenne pepper (optional)
12.	1 cup water
13.	1/2 cup coconut bacon (store-bought or homemade)
14.	For the coconut bacon:
15.	1 cup unsweetened flaked coconut
16.	2 tbsp soy sauce
17.	1 tbsp liquid smoke
18.	1/4 tsp garlic powder
19.	1/4 tsp smoked paprika

Steps of Vegan Carbonara Recipe

#	Steps
1.	Start by making the coconut bacon. Preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper.
2.	In a small bowl, whisk together the soy sauce, liquid smoke, maple syrup, garlic powder, and smoked paprika. Add the coconut flakes and toss until well coated.
3.	Spread the coconut flakes in a single layer on the prepared baking sheet. Bake for 10-12 minutes, stirring occasionally, or until crispy and golden brown. Set aside.
4.	Cook the spaghetti pasta according to the package directions, until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
5.	In a blender or food processor, combine the soaked cashews, nutritional yeast, garlic, lemon juice, salt, black pepper, onion powder, smoked paprika, turmeric, cayenne pepper (if using), and water. Blend until smooth and creamy.
6.	In a large saucepan, heat the cashew sauce over medium heat, stirring constantly, until it thickens and starts to bubble. Reduce the heat to low and keep warm.
7.	Add the cooked spaghetti to the saucepan and toss until well coated with the cashew sauce. Cook for 1-2 minutes, or until heated through.
8.	Divide the spaghetti carbonara into four bowls and top each with a generous amount of coconut bacon. Serve hot and enjoy!

Tips:

If you don't have time to soak the cashews, you can use hot water to speed up the process. Simply cover the cashews with boiling water and let them sit for 10-15 minutes.
If the cashew sauce is too thick, add a splash of water or vegetable broth to thin it out to your desired consistency.
You can also add some sautéed mushrooms, peas, or roasted cherry tomatoes to the carbonara for extra flavor and texture.
For a gluten-free version, use gluten-free spaghetti pasta or zucchini noodles instead.