Vegan Cashew Carbonara Pasta with TVP Bacon

Pretty pasta + creamy cashew carbonara sauce + flavorful TVP bacon = a match made in heaven! This totally unauthentic, but delicious vegan carbonara pasta dish needs to be on your dinner table soon!

Course Main Course

Cuisine Italian, Vegan

Prep Time 15

Cook Time 30

Total Time 45

Servings people

Calories 679kcal

Author Bianca Haun | Elephantastic Vegan

Equipment

Ingredients

Cashew Cream

1/2 cup cashews salted and roasted
1/2 cup water
2 teaspoons lemon juice

TVP Bacon Bits

1/2 cup Soy Granule
1/3 cup water
1 teaspoon soy sauce
1/2 teaspoon paprika powder mild
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon liquid smoke
1/2 tablespoon plant-based oil (sunflower oil or canola oil)

Pasta & Topping

1/2 pound pasta I used Mafaldine pasta
2 teaspoons fresh parsley chopped

US Customary - Metric

Instructions

For the cashew cream: Add the cashews, lemon juice, and water to a blender. If you have the time, let it soak (even 10 min would be fine). Then blend until completely smooth.
For the TVP Bacon Bits: Add soy granules, water, soy sauce, paprika powder, dried thyme, salt, and liquid smoke to a hot pan. Stir to combine. Let it cook until the soy granule has absorbed the water. Then add oil and let it cook further until they are crispy and brown.
Boil the pasta in a large pot with water. Then drain but save the pasta water.
Add the cashew cream to the pan. Thin the sauce out with pasta water as needed. Add more salt to taste. Then add the drained pasta.
Mix well until the pasta is coated with carbonara sauce. Then add half of the vegan bacon bits, and stir.
Then you can add the pasta onto plates, top it with the rest of the vegan bacon bits and freshly chopped parsley. Enjoy!

Nutrition