Ingredients
- 500g spaghetti (use GF spaghetti to make this meal gluten free)
- 1/2 cup raw cashews (soaked for at least 2 hours unless you have a super duper blender like a Vitamix or Blendtec . If you forget to soak them then cover them in boiling water for 20 minutes instead).
- 1/2 cup ground almonds
- 1/2 cup nutritional yeast
- 1 cup milk (see recipe note)
- A little tiny piece of garlic. I had a medium sized clove and used just less than a quarter. It doesn't sound much but remember that the sauce doesn't get much cooking so the flavour will be too strong if you use much more.
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 medium carrots cut into very thin ribbons. I used a potato peeler to do this.
- 1 tablespoon of oil (refined coconut oil or olive oil )
- 2 tablespoons maple syrup
- 1 teaspoon smoked paprika
- pinch of salt
Recipe Description
A classic Italian dish made vegan! This vegan carbonara is so simple & yet so decadent it’s magic. Add a scattering of smoky carrot rashers & you get a fantastic pop of colour, flavour & texture too!
It is incredibly creamy with a delicious butteriness from the ground almonds. The nutritional yeast gives a subtle cheesiness and the carrot adds a satisfying smoky flavour as well as great texture and a pop of bright orange colour.
