Vegan Classic Carbonara Sauce
Experience a plant-based spin on an Italian classic with this rich and creamy Vegan Classic Carbonara Sauce! Crafted from a blend of soaked cashews, unsweetened almond milk, and nutritional yeast, this dairy-free sauce delivers indulgent creaminess while staying wholesome and nutritious. Infused with garlic and onion powder, a touch of smoky paprika, and the eggy essence of black salt (Kala Namak), it captures all the comforting flavors of traditional carbonara without the animal products. A hint of turmeric adds a gorgeous golden hue, while fresh parsley provides a burst of color and freshness for a picture-perfect finish. This quick and easy recipe comes together in just 25 minutes, making it perfect for weeknight dinners or special occasions. Pair it with your favorite pasta for a satisfying vegan meal that will have everyone at the table begging for seconds!
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Ingredients
- 1 cup cashews
- 1 cup unsweetened almond milk
- 4 tablespoons nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons lemon juice
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon black salt (Kala Namak)
- 0.25 teaspoon turmeric
- 2 tablespoons olive oil
- 1 teaspoon black pepper
- 14 ounces cooked pasta of choice
- 2 tablespoons fresh parsley (for garnish)
Directions
Step 1
Soak the cashews in hot water for 15 minutes to soften them. Drain well before using.
Step 2
In a blender, combine the soaked and drained cashews, unsweetened almond milk, nutritional yeast, garlic powder, onion powder, lemon juice, smoked paprika, black salt, and turmeric. Blend until smooth and creamy. Adjust the consistency with a little more almond milk if necessary.
Step 3
In a large skillet, heat olive oil over medium heat. Pour in the blended vegan carbonara sauce and cook, stirring continuously, for about 5-7 minutes until the sauce thickens and begins to bubble.
Step 4
Season the sauce with freshly cracked black pepper, adjusting to taste.
Step 5
Add the cooked pasta to the skillet and toss to coat the pasta evenly with the sauce. Cook for an additional 2-3 minutes to heat the pasta through.
Step 6
Serve hot, garnished with fresh parsley and additional black pepper. Enjoy your delicious vegan twist on a classic carbonara!
Nutrition Facts
| Serving size | (864.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1781.0 |
| Total Fat 95.5g | 0% |
| Saturated Fat 17.2g | 0% |
| Polyunsaturated Fat 13.5g | |
| Cholesterol 0mg | 0% |
| Sodium 1167.8mg | 0% |
| Total Carbohydrate 183.2g | 0% |
| Dietary Fiber 17.2g | 0% |
| Total Sugars 9.8g | |
| Protein 57.8g | 0% |
| Vitamin D 87.8IU | 0% |
| Calcium 545.1mg | 0% |
| Iron 15.7mg | 0% |
| Potassium 1561.7mg | 0% |
Source of Calories