Is there anyone who doesn’t like spaghetti carbonara? The good news is that – as with everything – there’s a vegan version so no one needs to miss out! This vegan spaghetti carbonara recipe is really quick and easy with little prep and easy to find ingredients.
I’ve given the recipe for the sauce here and will leave pasta quantities up to you. This amount is enough for roughly four large bowls of carbonara.
You’ll need a blender to make this – I used a Nutribullet.
Ingredients
1 packet Quorn vegan ham, chopped into small squares. You can swap this for vegan bacon or use both!
Handful parsley to garnish
2 cloves garlic
1 tsp onion powder
1 tsp salt
1 tbsp nutritional yeast
400g cashews, soaked in water and drained
250 ml plant milk
150 g frozen peas
Method
First, blend the cashews, garlic, milk, onion powder, nutritional yeast and salt together. Add some warm water or olive oil if the consistency isn’t runny enough for you.
Then cook the pasta, adding the frozen peas to the water a couple of minutes before the pasta is cooked.
Heat the sauce in a large wok, adding the ham and the pasta, and combine. Garnish with the parsley and serve!