Carbonara with creamy cashew cheese
Super yummy, vegan spaghetti Carbonara with creamy cashew cheese sauce. Easy, quick recipe for dinner!
Servings 3 people
Calories 695kcal
Ingredients
Cashew Sauce:
- 1 cup of cashews (soaked overnight)
- ¾ cup vegetable stock
- 2 tablespoon nutritional yeast
- 2 cloves of garlic minced
- 1 onion minced
- salt and pepper
Carbonara:
- 250 g wholewheat spaghetti pasta
- 300 g white close cup mushrooms (sliced)
- 1 cup green peas (fresh or frozen)
- 1 small onion (minced)
- 1 clove garlic (minced)
- 1- 2 tablespoon olive oil
- fresh parsley
- salt and pepper
Instructions
Cashew Cheese:
- Rinse your cashews and place in blender along with the rest of ingredients.
- Blend until you have smooth, creamy texture and set aside.
Spaghetti Carbonara:
- Cook your pasta as per package instructions, cool down and drizzle with olive oil, set aside.
- Heat up medium frying pan and add 1-2 tbsp. olive oil.
- Add garlic and stir fry for a minute.
- Add onion and mushrooms and stir fry until golden brown (about 5 mins).
- Add fresh or frozen peas and cook further for 3 mins, stir in 4 tbsp. of cashew cheese and mix until well combined.
- Serve immediately, sprinkle with fresh parsley.
- Enjoy!
Nutrition
Calories: 695kcal