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–+ servings
Creamy Vegan Carbonara Recipe

Deliciously Creamy Vegan Carbonara Recipe in 30 Minutes

This creamy vegan carbonara recipe is a delightful reimagining of the classic Italian dish, reflecting both indulgence and health in just 30 minutes.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 ounces Pasta Choose your favorite type, like spaghetti or gluten-free options.
For the Cashew Sauce
  • 1 cup Cashews Soak them in water for a creamier texture.
  • 1/2 cup Plant-based Milk (Oat or Soy) Adjust based on preference.
For the Tofu
  • 8 ounces Smoked Tofu Fry until crispy for best texture.
For Flavoring
  • 2 cloves Garlic Minced for depth of flavor.
  • to taste Salt Essential for seasoning.
  • to taste Pepper Essential for seasoning.
For Garnish
  • 1 tablespoon Fresh Parsley Optional, for garnish.

Equipment

  • Blender
  • non-stick skillet
  • Large Pot
  • microplane

Method
 

Step-by-Step Instructions
  1. Soak cashews in water for at least 30 minutes. Drain, rinse, and blend with 1/2 cup of plant-based milk until silky smooth.
  2. Bring a large pot of salted water to a rolling boil. Cook pasta according to package instructions, about 8-10 minutes, until al dente.
  3. Dice smoked tofu into small cubes and fry in a non-stick skillet over medium heat for 7-10 minutes until golden brown and crispy.
  4. Once the pasta is cooked and drained, add it to the skillet with tofu. Pour in the prepared cashew cream, mixing gently.
  5. Season with salt and pepper to taste. Garnish with freshly chopped parsley and serve warm.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 15gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 300mgPotassium: 500mgFiber: 6gSugar: 2gVitamin A: 200IUVitamin C: 5mgCalcium: 80mgIron: 2mg

Notes

Store any leftovers in an airtight container for up to 3 days. For freezing, store in a freezer-safe container for up to 2 months. Reheat gently on the stove, adding a splash of plant-based milk if needed.

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