Vegan Carbonara
If you're craving carbonara, you will love this vegan carbonara recipe with tempeh bits - creamy white sauce made with cashews.
Servings 2 people
Calories 768kcal
Ingredients
- 4 oz spaghetti pasta
- fresh parsley
Carbonara Sauce
- 1 cup cashews raw, unsalted
- 1 garlic clove
- 1/2 cup water
- 3 teaspoons lemon juice
- 1/2 teaspoon salt
Tempeh Bits
- 2 teaspoons canola oil (or your fav plant-based oil)
- 1 teaspoon soy sauce
- 1/4 teaspoon liquid smoke
- 1 cup tempeh cut into small cubes
Instructions
- For the carbonara sauce: Cover the cashews with water and let them soak overnight in the fridge. The next day, rinse and drain. Add all the ingredients for the carbonara sauce in a blender. Blend until completely smooth.
- Boil the pasta. In a pot. With water. (You know this. You can do this. I believe in you.)
- For the tempeh bits: In a large enough pan, heat the oil on medium to high heat. Add the tempeh bits, soy sauce, and liquid smoke. Stir. Let the tempeh bits cook for about 3-4 minutes until crispy, stir them around until all the sides are crispy. Then set aside.
- Once the pasta is soft, drain it (save the pasta water!) and put it back in the pot or pan. Add the carbonara sauce, thin it out with the pasta water (I usually add about 1 1/2 cups of pasta water) but it really just depends on the preferred consistency. Add salt to taste.
- Give it a good stir and heat it up until warm. Then divide the pasta carbonara into bowls and add the tempeh bits and fresh parsley on top. Enjoy!
Nutrition
Calories: 768kcal | Carbohydrates: 71g | Protein: 35g | Fat: 42g | Saturated Fat: 7g | Sodium: 772mg | Potassium: 894mg | Fiber: 4g | Sugar: 6g | Vitamin C: 3mg | Calcium: 128mg | Iron: 7mg