Servings: 2 – 3 | Time: 30 minutes | Difficulty: Easy
Creamy, cheesy pasta is my fave and forever will be. When turning to veganism, I thought it was goodbye… Hell no! This vegan style carbonara is perfect whenever, wherever and the sauce can be kept up to three days in the fridge. This recipe serves around 2 – 3, but could be more depending on how thick you choose to make the sauce.
The sauce is simple, cashews (which are full of vitamins), almond milk (which contains calcium and iron), nutritional yeast (which contains B12) and white miso paste (which is great for the digestive system). With a sauce that good, why not try this recipe out!
- 1 cup cashews
- 1 cup almond milk (or unsweetened plant milk of choice), I used Alpro Unsweetened Almond
- 1/2 – 1 cup nutritional yeast
- 1 teaspoon white miso paste
- Optional extras in the sauce: Onion powder, garlic powder, mustard powder
- 4 oz pasta of your choice, I used penne in the pictures included, but a traditional carbonara would use spaghetti
- Vegetables of choice, I used peas
- Seitan, I used LoveSeitan Smokey Dokey to replicate pancetta
- Boil some water and soak the cashews for approximately 1 hour. You can do this overnight using cold water, but I’m not usually that prepared. I sometimes am so impatient I soak them for 30 minutes, but this makes the sauce slightly less creamy.
- Once softened, add the cashews to a blender with the plant milk, yeast and miso, along with any optional extras.
- Pulse until smooth, adding more milk for a smoother/thinner consistency. Add some salt to taste, if needed.
- Cook the pasta according to the instructions on the packet and vegetables (if using any)
- Oil a pan on medium heat and add small chunks of the seitan, which will resemble the pancetta in a carbonara. LoveSeitan Smokey Dokey is perfect for replicating the saltyness of the pancetta/bacon. Cook each side until browned, approximately 3 minutes each side
- Drain the pasta and veggies, bung in a pan on low heat
- Pour the cream sauce and half of your seitan into the pan and stir until the sauce is heated through
- Add salt and pepper to taste with the rest of the seitan on top
If you’re not a massive fan of meat substitutes, you could add mushrooms or use this creamy sauce to make mac and cheese instead! (I like to have mine with sauerkraut)