Recipes
Vegan Carbonara

Vegan Carbonara | Recipe

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Vegan Carbonara | Recipe

Name: Vegan Carbonara
Cook time: 45 min
Yield: 4 Personen
Ingredients: 1 tsp JS Pasta Allrounder; 400 g spaghetti; 250 g cashew nuts, soaked in water overnight; 2 tbsp olive oil; 1 onion; 2 cloves garlic; 1 1/2 tsp JS Vegetable Stock; 250 ml hot water; 30 g nutritional yeast; 1 tbsp soy sauce; 1 pinch kala namak (black salt); 120 ml plant-based milk; 200 g smoked tofu; To garnish fresh parsley

Just Spices

Rating:

0 % of 100

(0) Rate the recipe

Cooking Time:

45 min

Difficulty:

Easy

Persons

Ingredients

1 1/2 tsp

JS Vegetable Stock
1 tsp

Pasta Allrounder
Make even the simplest pasta dish taste extraordinary £4.99 £110.89/kg Incl. 0% Tax, excl. shipping
Discover more products
400 g

spaghetti
250 g

cashew nuts, soaked in water overnight
2 tbsp

olive oil
1

onion
2 cloves

garlic
250 ml

hot water
30 g

nutritional yeast
1 tbsp

soy sauce
1 pinch

kala namak (black salt)
120 ml

plant-based milk
200 g

smoked tofu
To garnish

fresh parsley

Method

Cook the spaghetti in a large pan of salted boiling water according to the instructions on the packet. Drain the cooked spaghetti in a sieve and set aside.

Meanwhile, drain the soaked cashew nuts and rinse under cold water. Puree the cashew nuts in a blender or food processor until smooth and creamy. Leave the cashew cream in the blender for now and set aside.

Dice the smoked tofu, sauté in a pan with 1 tbsp olive oil until crispy and set aside.

Finely dice the onion and chop the garlic. Heat 1 tbsp olive oil in a large pan over a medium heat. Add the onion and garlic and sauté for about 5 minutes.

Add the Vegetable Stock, hot water, nutritional yeast, soy sauce, black salt and Pasta Allrounder to the pan. Stir well and simmer for about 5 minutes.

Pour the sauce carefully into the cashew cream in the blender. Add the plant-based milk and blend until smooth and silky.

Pour the sauce back into the pan and add the cooked spaghetti. Stir well so that the spaghetti is coated with the sauce.

Serve the vegan spaghetti carbonara hot, garnished with fresh parsley and crispy smoked tofu.

Nutritional information: (Per person)

Calories
686 kcal

Carbohydrates
51 g

Protein
23 g

Fat
44 g

Method

Cook the spaghetti in a large pan of salted boiling water according to the instructions on the packet. Drain the cooked spaghetti in a sieve and set aside.

Dice the smoked tofu, sauté in a pan with 1 tbsp olive oil until crispy and set aside.

Finely dice the onion and chop the garlic. Heat 1 tbsp olive oil in a large pan over a medium heat. Add the onion and garlic and sauté for about 5 minutes.

Add the Vegetable Stock, hot water, nutritional yeast, soy sauce, black salt and Pasta Allrounder to the pan. Stir well and simmer for about 5 minutes.

Pour the sauce carefully into the cashew cream in the blender. Add the plant-based milk and blend until smooth and silky.

Pour the sauce back into the pan and add the cooked spaghetti. Stir well so that the spaghetti is coated with the sauce.

Serve the vegan spaghetti carbonara hot, garnished with fresh parsley and crispy smoked tofu.

Nutritional information: (Per person)

Calories
686 kcal

Carbohydrates
51 g

Protein
23 g

Fat
44 g

Vegan spaghetti carbonara

Let’s make spaghetti carbonara – but vegan! Our chefs are never ones to shy away from a challenge, and their vegan spaghetti carbonara is a truly delicious result. A beautiful blend of creamy cashew nuts mixed with nutritional yeast and our fabulous Pasta Allrounder, topped with crispy smoked tofu chunks. A comforting dish packed with flavour, and entirely plant-based. Enjoy!

More vegan recipes

Whether you are embracing tasty new habits and trying to cut down on your meat intake, or you’re a seasoned vegan on the lookout for delicious new plant-based recipes to try, check out our vegan recipe collection. We have vegan salads and veggie recipes, as well as plant-based updates for chilli and báhn mì.

Ingredients

Persons

1 1/2 tsp

JS Vegetable Stock
1 tsp

Pasta Allrounder
Make even the simplest pasta dish taste extraordinary £4.99 £110.89/kg Incl. 0% Tax, excl. shipping
Discover more products
400 g

spaghetti
250 g

cashew nuts, soaked in water overnight
2 tbsp

olive oil
1

onion
2 cloves

garlic
250 ml

hot water
30 g

nutritional yeast
1 tbsp

soy sauce
1 pinch

kala namak (black salt)
120 ml

plant-based milk
200 g

smoked tofu
To garnish

fresh parsley

Recipe

Vegan Carbonara | Recipe

Ingredients

Method

Vegan spaghetti carbonara

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