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–+ servings

Vegan Carbonara

A delicious and creamy vegan twist on the classic carbonara.
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Preparation Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Course: Main Course
Cuisine: Italian
Servings: 4 servings
Calories: 450 kcal

Ingredients 

Main Ingredients

  • 400 g spaghetti
  • 1 cup cashews soaked in water for 4 hours
  • 1 cup unsweetened almond milk
  • 3 tablespoon nutritional yeast
  • 2 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 lemon juice from 1 lemon
  • 1 cup frozen peas

Instructions 

  1. 1. Cook the spaghetti according to the package instructions. Drain and set aside.
  2. 2. In a blender, combine the soaked cashews, almond milk, nutritional yeast, olive oil, garlic powder, onion powder, salt, black pepper, and lemon juice. Blend until smooth.
  3. 3. In a large frying pan, heat a bit of olive oil over medium heat. Add the frozen peas and cook until heated through.
  4. 4. Add the cooked spaghetti to the frying pan with the peas. Pour the cashew sauce over the top and toss to combine. Cook for a few minutes until everything is heated through.
  5. 5. Serve immediately, garnished with extra black pepper if desired.

Nutritional Value

Calories: 450kcal | Carbohydrates: 60g | Protein: 15g | Fat: 18g | Saturated Fat: 3g | Sodium: 600mg | Potassium: 500mg | Fiber: 8g | Sugar: 4g | Vitamin A: 100IU | Vitamin C: 20mg | Calcium: 150mg | Iron: 5mg

Keywords

Carbonara, Vegan
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