Vegan Carbonara

Here it is – Vegan Carbonara 😊😊 Creamy and delicious, a super good substitute for the meat and dairy version when you’re feeling like some heavy pasta. Plus this is super healthy with way, way less unhealthy fats, heaps of protein and some other key vegan-necessary nutrients that can be hard to come by!



Approximate cost to buy everything: $25 with leftover ingredients

Will serve: 4

Time taken: 25 minutes

The protein, iron and calcium I’m not getting from meat: All three!





300g dried pasta


3 cloves fresh garlic, minced
1 onion, roughly chopped
1 1/4 cup raw cashews, soaked for at least 30 minutes in hot water, then drained (repeat after me: the longer you leave it, the smoother it’ll be)
250g silken tofu
1/2 cup plant milk (I used soy)
2/3 cup frozen peas
Sea salt and cracked black pepper, to taste
Fresh chopped parsley, to serve


1/2 cup rice noodles, broken into small chunks
1 tbsp each of olive oil, soy sauce, and smoky paprika
1/2 tbsp maple syrup



Preheat oven to 200*C.

Stir rice noodle chunks into olive/soy/paprika/maple marinade and let soak for 5 minutes. Then, spread out on a baking tray lined with parchment and bake for 5 minutes or until crispy (be careful, do not let it burn – I did and had to make another batch). Set aside.

Set pasta to boil according to packet directions.

In a frying pan, drizzle some olive oil and heat to medium-high. Add onion and fry until softened, then add garlic and fry until golden. Turn heat down to medium-low.

Using a handheld blender or food processor, blend cashews and tofu together until very smooth. Add soy milk until it reaches a cream consistency, then add this to the onion and garlic. Allow to gently warm for 5 minutes, stirring occasionally, before stirring through peas. Add extra soy milk if you need to thin it out at any stage.

Once pasta is cooked, drain well and stir through sauce. Serve immediately with a crack of black pepper and a sprinkle of parsley, topped with your rice paper bacon chunks.



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