how to make: vegan carbonara
don't miss out on the classic italian dish just because you are vegetarian or vegan!
OK, we know it isn't really carbonara, but one of our customers shared this utterly delicious recipe with us, which we would like to share with you - with their permission of course. We are convinced it is the best vegan carbonara you will ever have!
You will need a blender for this recipe as well as...
60g of cashews nuts
1/2 cup of water
2 tbsp of nutritional yeast
2 tbsp of lemon juice
1 tbsp olive oil
1/2 tsp of garlic powder
1/2 tsp of sea salt
2 tbsp of olive oil
2tbsp of soy sauce
1 1/2 tsp of dark miso paste
1/2 tsp garlic powder
1 tsp smoked paprika
Preheat the oven to 200 degrees Celsius before adding all the vegan carbonara sauce ingredients into the blender and blend them until smooth.
Add the olive oil, soy sauce, miso, garlic powder and smoked paprika to a separate bowl and mix well.
Slice the tofu into cubes, transfer to a separate bowl and pour the marinade over it. It is best if you can shake this together in a container with a lid to make sure that the tofu is well covered with the marinade. Let it sit for a few minutes before transferring into a baking tray. Bake for 15 min in the preheated oven.
While the tofu is baking, cook your pasta.
When everything is cooked, pour the carbonara sauce over the pasta and mix in the tofu cubes.
Enjoy with a hearty portion of green salad or just by itself.
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