Vegan Smokey Carbonara Sauce. A simple creamy sauce coats the noodles with chewy, salty, smoky, bites of sun-dried tomato. Perfect for a busy weeknight meal, made from ingredients A traditional carbonara is made with eggs, bacon or pancetta, and cheese (hello cholesterol bomb). So it's basically just about the least vegan dish.

It was inspired by my recent trip to Italy! Don't miss this brand new episode of RECIPE?! vegan parmesan. Add all of the carbonara sauce ingredients to a blender and blend until smooth and creamy. You can have Vegan Smokey Carbonara Sauce using 10 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Vegan Smokey Carbonara Sauce

Prepare 1 Tbsp of olive oil.
You need 1 of yellow onion chopped.
It's 4 of garlic cloves chopped.
Prepare 2.5 cups of almond milk.
It's 1/4 C of whole wheat flour.
Prepare 1 Tbsp of Nutritional yeast.
It's 1 Tsp of Sea salt.
You need 1/2 Tsp of Smoked paprika.
You need 1/4 Tsp of Black pepper.
Prepare 1/4 Tsp of White pepper.

This amazing Roasted Garlic Carbonara Sauce is super creamy, entirely vegan and gluten free. You guys all know that I love sauces. More than that, I'm addicted to covering all my pasta with yummy homemade creaminess like my. Vegan carbonara made with creamy cashew sauce.

Vegan Smokey Carbonara Sauce instructions

Heat the tablespoon of oil on medium high heat. Once to temperature, add chopped onions and garlic. Cook until onions are translucent, about 5-6 minutes..
Lower the heat to medium, remove from heat and add a flower mix well..
Return to the medium heat and add the remaining seasoning (salt, pepper, nutritional yeast) and the almond milk. Whisk together on medium heat for about 5-8 minutes. Let the flavors combined and get used to each other :-) The sauce will thicken. If gets to thick add little more almond milk..
Once all ingredients have been combined and infused, turn off the heat and let sit to cool. This step is not necessary. I do this for I hate placing hot liquid on my blender..
Combine all these ingredients together in a blender and blend for about 3 minutes, or until smooth. This as you know all depends on how strong your blender is. Taste, may need mote salt..
Once blended, you will have a creamy sauce that you can use for just about anything! Use on pastas, meatball tacos, falafels, salads, etc. Imagination is key!.

Cashew cheese sauce is also great for pizza's or savory snacks like tarts and muffins. Or even as a dip on some chips, crisps or veggies. Then it hit me - vegan carbonara ft. coconut bacon. The creamy sauce is adapted from Bon Appetit's recipe but I added nutritional yeast (I refuse to say nutritional yeast has a cheesy flavour because it just doesn't, to me) for a savoury touch. I also whacked in a blob of tahini because its earthy, creaminess.