Vegan Carbonara

Author: Bridee   Date Posted:21 May 2019 


The combination of black salt, mushrooms and a creamy cashew sauce in this perfect carbonara dish is delicious. Pure winter comfort in a bowl! 


1 cup raw cashews
1 1/3 cups Pure Harvest Almond Milk
2 Tbsp Toscana Premium Organic Extra Virgin Olive Oil
1 brown onion, finely diced
2 cloves garlic, crushed
Small handful parsley, finely chopped
1 cup sliced, Swiss brown mushrooms
1/4 cup Angel Food Dairy Free Parmesan OR Bragg Premium Nutritional Yeast Seasoning
1 tsp black pepper
1/2 - 3/4 tsp black salt
1 packet BiAglut Gluten Free Pasta Linguini


1. Soak cashews in boiling water for 30 mins, then drain and transfer to a high speed blender. Add almond milk and blend until very smooth. Set aside.

2. Heat a medium sized saucepan over a medium flame, then add olive oil. Once hot, add onion and a pinch of salt and cook for a few minutes or until translucent. Add garlic, and cook a further 30 seconds, then add mushrooms and parsley and cook a further 2-3 minutes or until mushrooms have softened.

3. Meanwhile, bring a large pot of water to the boil. Generously salt once at boiling point, then cook the linguini as per packet instructions.

4. Once mushrooms have cooked down a little, add the cashew sauce, black salt and parmesan/nutritional yeast. Cook for a few minutes to thicken. Taste, and add a further 1/4 tsp black salt if desired. Stir the sauce through the freshly cooked pasta, top with extra parmesan and enjoy.

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