Creamy Vegan Carbonara
A delightful and indulgent vegan take on traditional carbonara featuring creamy cashew sauce and smoky tofu, perfect for busy weeknights or family gatherings.
Ingredients
Pasta Base
- 12 oz spaghetti or other pasta Choose your favorite pasta shape.
Cashew Cream Ingredients
- 1 cup raw cashews, soaked in hot water for 20 minutes Base for the creamy sauce.
- 3/4 cup unsweetened plant milk Oat or soy preferred.
- 1/4 cup nutritional yeast Contributes a cheesy, nutty flavor.
- 1 tbsp white miso paste Enhances umami flavor.
- 1 tbsp lemon juice Adds brightness.
- 1/4 tsp turmeric Optional, for color.
Tofu and Flavoring
- 8 oz smoked tofu, cut into small cubes Brings smokiness to the dish.
- 2 cloves garlic, minced Adds aromatic depth.
- 2 tbsp olive oil, divided Adds richness.
- salt to taste Essential for flavor.
- black pepper to taste Essential for flavor.
Instructions
Preparation
- Pour boiling water over the soaked cashews and let them soak for 20 minutes.
- In a large pot, bring salted water to a boil. Add your pasta and cook until al dente (8-10 minutes). Reserve 1/2 cup of pasta water before draining.
- Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the smoked tofu cubes and fry until golden and crispy (approximately 4-5 minutes). Transfer to a paper towel-lined plate.
- In the same pan, add the remaining tablespoon of olive oil and sauté minced garlic until fragrant (1-2 minutes).
Sauce Preparation
- Drain the soaked cashews and add them to a blender with plant milk, nutritional yeast, miso paste, lemon juice, turmeric, and a pinch of salt. Blend until smooth.
- Return to the pot with drained pasta and add the cashew cream sauce and the sautéed garlic. Toss gently and gradually add the reserved pasta water until the sauce reaches a silky texture.
- Gently fold in the crispy smoked tofu, adjusting seasoning with black pepper to taste.
Serving
- Dish the pasta into bowls and garnish with fresh parsley and any remaining tofu bits.
Notes
For an even creamier sauce, soak cashews longer or use silken tofu for a nut-free option.