Creamy Vegan Carbonara
Creamy Vegan Carbonara
Okay – I love pasta, I love cream, I love the flavor – but I don’t like any of it coming from an animal – which is why, on a whim one night, I created this version of an old ‘classic’. Ten times more nutritious and guilt-free than its original counterpart. ENJOY!
YOU NEED
2 medium zucchini – spiraled/julienned
Half a white onion, sliced
6 med mushrooms – sliced
1 clove of garlic, crushed
1 large tomato – diced
1/2 med red capsicum – diced
Capers to serve
Optional herbs – fresh parsley to serve.
METHOD
Fry off mushrooms, onion, and garlic in a little coconut oil, add tomato and capsicum, and cook for a minute or two while preparing your ‘zoodles’. Stir through the zoodles and then add the carbonara sauce (as much as you desire for the preferred consistency). Add some capers for extra flavor and another dollop of ‘cream’.Carbonara Sauce
1 cup cashews
Cover in filtered water
1 clove garlic
Good pinch of himalayan/celtic salt
Nutritional yeast flakes (2 tsp)
1 tsp wholegrain mustard
1 tsp apple cider vinegar
Pinch of black pepper
Blitz in blender/bullet and stir through towards the end.
