Vegan Carbonara

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Vegan Carbonara
https//www.wholesomebellies.com.au/
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Carbonara sauce is one of those non-vegan
delights. Its a dish I enjoyed before moving
towards a whole-foods, plant-based diet. There
was something so divine about the saltiness and
egg flavoured, creamy sauce.A true Italian cook
wouldnt classify this recipe as Italian. In
fact, I think most Italians would think this
recipe is quite insulting. Lol.However, times
are changing and we are always adapting recipes
to cater to dietary needs. I happen to think this
is the closest thing to a carbonara sauce Ive
ever tried.  Is it different to the traditional
sauce? Absolutely!Is it delicious, healthy and
simple. Hell yes! Give this one a go I promise
your taste buds will be dancing!Prep time 10
minutesCook time 15 minutesTotal time 25
minutesServes 8
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INGREDIENTS

• 1 leek
• 3 garlic cloves
• 2 tablespoons olive oil
• 3 cups raw mushrooms
• 1 cup raw cashews
• 1 cup water
• 1/2 cup soy milk
• 2 tablespoons nutritional yeast
• 1/2 teaspoon black salt
• 1/2 teaspoon sea salt

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Method

• Prepare the Cashew Cream
• Soak the cashews for up to an hour (the longer
  you soak the easier it is to blend). 
• Place cashews, water, milk and nutritional yeast
  in a food processor or high-speed blender until
  smooth and creamy.  You may need to add more
  water if your cashews are not soft enough.  You
  want the mixture to resemble a pouring cream. 
  You dont want it thick as it will thicken some
  more when you cook it.
• Once ready, set aside.

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Prepare the Sauce Base Finely chop/crush
garlic. Halve, wash and thinly slice the
leek. Heat olive oil in a large saucepan.  Add
the leek and garlic and sauté until the leeks
have softened.  Chop the mushrooms into slices
and add to the leeks and garlic and cook for
about four minutes until the mushroom start to
break down. Add the cashew cream, add your salt
and cook on low heat for about 3 4
minutes. Stir through your favourite pasta.  In
this case Ive paired my sauce with
spaghetti. TIP  Black salt is used to give the
sauce an egg like flavour.  Its quite strong
so be careful how much you add.  You can still
make this sauce without the black salt. Simply
add more regular salt.  It will alter the flavour
slightly but will still be amazing.
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Contact US

• Email -
• fiona_at_wholesomebellies.com.au
• Phone - 0416 250 969

https//www.wholesomebellies.com.au/