Recipe: Yummy Vegan Smokey Carbonara Sauce

Vegan Smokey Carbonara Sauce. The vegan carbonara sauce is made in the blender, and it's a mix of raw cashews, nutritional yeast, turmeric, dijon mustard, garlic powder, onion powder, black salt aka kala namak and non dairy milk. Blend until smooth and you have your 'egg' sauce! Set that aside until you need it later.

This vegan carbonara recipe is really simple and comes together in a few easy steps. At the same time we heat up a frying pan for the sauce, we put on a big pan of lightly salted water to boil the spaghetti in. Then by the time they are al dente, the sauce will be ready to mix it in to! You can have Vegan Smokey Carbonara Sauce using 10 ingredients and 6 steps. Here is how you cook it.

Ingredients of Vegan Smokey Carbonara Sauce

1. You need 1 Tbsp of olive oil.
2. You need 1 of yellow onion chopped.
3. You need 4 of garlic cloves chopped.
4. You need 2.5 cups of almond milk.
5. You need 1/4 C of whole wheat flour.
6. It's 1 Tbsp of Nutritional yeast.
7. Prepare 1 Tsp of Sea salt.
8. Prepare 1/2 Tsp of Smoked paprika.
9. You need 1/4 Tsp of Black pepper.
10. Prepare 1/4 Tsp of White pepper.

This Vegan Carbonara is a full-on comfort meal made with savory tofu bacon and a silky sauce that is filled with smoky and cheesy flavors. It'll be a new family favorite! Spaghetti Carbonara was always a favorite of mine before going vegan. Guanciale ( a cured meat) is also sautéed and added to the sauce.

Vegan Smokey Carbonara Sauce instructions

1. Heat the tablespoon of oil on medium high heat. Once to temperature, add chopped onions and garlic. Cook until onions are translucent, about 5-6 minutes..
2. Lower the heat to medium, remove from heat and add a flower mix well..
3. Return to the medium heat and add the remaining seasoning (salt, pepper, nutritional yeast) and the almond milk. Whisk together on medium heat for about 5-8 minutes. Let the flavors combined and get used to each other :-) The sauce will thicken. If gets to thick add little more almond milk..
4. Once all ingredients have been combined and infused, turn off the heat and let sit to cool. This step is not necessary. I do this for I hate placing hot liquid on my blender..
5. Combine all these ingredients together in a blender and blend for about 3 minutes, or until smooth. This as you know all depends on how strong your blender is. Taste, may need mote salt..
6. Once blended, you will have a creamy sauce that you can use for just about anything! Use on pastas, meatball tacos, falafels, salads, etc. Imagination is key!.

In my Vegan Carbonara, I use creamy cashews, buttery ground almonds and a little milk to replace the eggs. The cheese is subbed for nutritional yeast and the guanciale is replaced with smoky carrot rashers. I cook it in a similar way to traditional carbonara. Our vegan carbonara is totally fuss-free and - if you're vegan - it has everything you remember from the traditional carbonara. We create a smokey mushroom 'bacon', which is tangy and sweet, and balances perfectly with the creamy almond sauce.

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