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𝗖𝗥𝗘𝗔𝗠𝗬 𝗙𝗘𝗧𝗧𝗨𝗖𝗖𝗜𝗡𝗘 𝗖𝗔𝗥𝗕𝗢𝗡𝗔𝗥𝗔
This is my take on a creamy carbonara without the eggs (sorta). It’s a desconstructed and delicious version of the Italian classic. You can enjoy the creamy smoky pasta as is or include the vegan egg yolk sauce which is provided in the recipe.
Ingredients
8 oz Fettuccine Pasta
1 cup Vegan Parmesan finely grated
4 strips Vegan Bacon cooked
1/2 cup (118 ml) Cashew Cream
2 cloves of Garlic minced
2 tsp (10ml) Oil
1/2 -3/4 cup (118 - 175ml) Pasta Water
Salt & Pepper to taste
2 Tbsp (30g) chopped Parsley for garnish
Cashew Cream
1/2 cup (70g) Raw Cashews soaked
1/3 -1/2 cup (78 - 118ml) Water
pinch of Nutmeg
Salt & Pepper to taste
Optional: Vegan Egg Yolk Sauce
1/2 cup (118ml) Water plus 2 tsp(10ml) separated
1/2 Tbsp (7.5g) Vegan Butter melted or neutral Oil such as avocado or vegetable
1/4 tsp Turmeric
1 tsp (5g) Nutritional Yeast
1/8 tsp Kala Namak (Black Salt)
2 tsp (10g) Corn Starch
Salt & Pepper to taste
If you would like the full recipe with directions, like the post and comment CARBONARA and I will dm you the direct link
𝗼𝗿 𝗴𝗼 𝘁𝗼 𝘁𝗵𝗲𝘆𝘂𝗺𝗺𝘆𝘃𝗲𝗴𝗮𝗻.𝗰𝗼𝗺
#theyummyvegan #vegancarbonara #veganfoodie #miamivegan
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