By Devi Poojari
July 3, 2024
While the original carbonara loaded with bacon, cheese and cream can be a rewarding meal experience, those who follow a plant-based diet shouldn’t miss out on the pleasures of eating one either. Using ingredients that avoid all kinds of animal products, this vegan version is equally creamy and delightful to eat.
150 grams spaghetti 1 cup raw cashews 1 cup unsweetened almond milk ¼ cup nutritional yeast 2 tablespoons olive oil 4 cloves garlic, minced ½ cup diced mushrooms/tofu Salt and pepper, to taste Fresh parsley or basil, chopped
Soak the cashews in hot water for an hour before draining and adding to a blender jar.
Add the almond milk, nutritional yeast and garlic before grinding to a smooth paste.
Cook the mushrooms or tofu in olive oil until browned and slightly crispy before adding the ground cashew mixture to it.
Season generously with salt and pepper, before tossing in the cooked spaghetti.
Garnish with a sprinkling of fresh basil or parsley and serve warm.