Vegan Carbonara with Coconut Bacon
Ingredients
- 1 lbs dried spaghetti or other pasta of choice
- a bit of olive oil to toss
Carbonara sauce
- 1 1/2 cup cashews (200g) or blanched almonds
- 1 2/3 cup water (400ml)
- 2 heaped tsp vegetable broth
- 4 tbsp nutritional yeast for a cheesy flavour (optional)
- 1 tbsp olive oil
- 14 oz mushrooms (400g) sliced
- 4 garlic cloves minced
- 1 cup frozen peas (150g) thawed
- salt to taste
- pepper to taste
Coconut bacon
- 1 heaped cup unsweetened coconut flakes
- 4 tsp tamari sauce or soy sauce
- 1 tsp liquid smoke or sub more tamari
- 2 tsp maple syrup or coconut syrup
- 2 tsp oil
- 1 tsp smoked paprika
Preparation
Cook the pasta according to package instructions until al dente
Prepare the coconut bacon by combining coconut flakes, tamari sauce, liquid smoke, maple syrup, oil, and smoked paprika. Spread on a baking sheet and bake at 350°F (175°C) for 10-15 minutes or until crispy, stirring occasionally
For the carbonara sauce, blend cashews, water, vegetable broth, and nutritional yeast until smooth to make a creamy base
In a large pan, heat olive oil over medium heat. Sauté minced garlic and sliced mushrooms until softened, about 5 minutes
Add thawed peas to the pan and cook for 2-3 minutes. Stir in the cashew mixture and heat through, seasoning with salt and pepper to taste
Toss the cooked pasta with a bit of olive oil to prevent sticking. Combine the pasta with the sauce mixture and top with the prepared coconut bacon before serving
