Vegan Carbonara
Vegan Carbonara | Recipe
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Vegan Carbonara | Recipe

Nils – Head Chef Nils – Head Chef
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Just Spices
Cooking Time:
45 min
Difficulty | Just Spices Difficulty | Just Spices Difficulty | Just Spices
Difficulty:
Easy
Persons

Ingredients

1
Cook the spaghetti in a large pan of salted boiling water according to the instructions on the packet. Drain the cooked spaghetti in a sieve and set aside.
2
Meanwhile, drain the soaked cashew nuts and rinse under cold water. Puree the cashew nuts in a blender or food processor until smooth and creamy. Leave the cashew cream in the blender for now and set aside.
3
Dice the smoked tofu, sauté in a pan with 1 tbsp olive oil until crispy and set aside.
4
Finely dice the onion and chop the garlic. Heat 1 tbsp olive oil in a large pan over a medium heat. Add the onion and garlic and sauté for about 5 minutes.
5
Add the Vegetable Stock, hot water, nutritional yeast, soy sauce, black salt and Pasta Allrounder to the pan. Stir well and simmer for about 5 minutes.
6
Pour the sauce carefully into the cashew cream in the blender. Add the plant-based milk and blend until smooth and silky.
7
Pour the sauce back into the pan and add the cooked spaghetti. Stir well so that the spaghetti is coated with the sauce.
8
Serve the vegan spaghetti carbonara hot, garnished with fresh parsley and crispy smoked tofu.

Nutritional information: (Per person)

Calories
686 kcal

Carbohydrates
51 g

Protein
23 g

Fat
44 g

Method
1
Cook the spaghetti in a large pan of salted boiling water according to the instructions on the packet. Drain the cooked spaghetti in a sieve and set aside.
2
Meanwhile, drain the soaked cashew nuts and rinse under cold water. Puree the cashew nuts in a blender or food processor until smooth and creamy. Leave the cashew cream in the blender for now and set aside.
3
Dice the smoked tofu, sauté in a pan with 1 tbsp olive oil until crispy and set aside.
4
Finely dice the onion and chop the garlic. Heat 1 tbsp olive oil in a large pan over a medium heat. Add the onion and garlic and sauté for about 5 minutes.
5
Add the Vegetable Stock, hot water, nutritional yeast, soy sauce, black salt and Pasta Allrounder to the pan. Stir well and simmer for about 5 minutes.
6
Pour the sauce carefully into the cashew cream in the blender. Add the plant-based milk and blend until smooth and silky.
7
Pour the sauce back into the pan and add the cooked spaghetti. Stir well so that the spaghetti is coated with the sauce.
8
Serve the vegan spaghetti carbonara hot, garnished with fresh parsley and crispy smoked tofu.

Nutritional information: (Per person)

Calories
686 kcal

Carbohydrates
51 g

Protein
23 g

Fat
44 g

Vegan spaghetti carbonara

Let’s make spaghetti carbonara – but vegan! Our chefs are never ones to shy away from a challenge, and their vegan spaghetti carbonara is a truly delicious result. A beautiful blend of creamy cashew nuts mixed with nutritional yeast and our fabulous Pasta Allrounder, topped with crispy smoked tofu chunks. A comforting dish packed with flavour, and entirely plant-based. Enjoy!

 

More vegan recipes

Whether you are embracing tasty new habits and trying to cut down on your meat intake, or you’re a seasoned vegan on the lookout for delicious new plant-based recipes to try, check out our vegan recipe collection. We have vegan salads and veggie recipes, as well as plant-based updates for chilli and báhn mì.

Ingredients

Persons

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