Vegan Spaghetti Carbonara Recipe

Ingredients:

• 300g spaghetti
• 1 cup cashews, soaked and drained
• 1 cup unsweetened almond milk
• 3 tablespoons nutritional yeast
• 2 tablespoons soy sauce or tamari
• 1 tablespoon olive oil
• 4 cloves garlic, minced
• 1 cup frozen green peas, thawed
• 1/2 cup chopped fresh parsley
• Salt and black pepper to taste

Procedure:

1. Cook Spaghetti:

Cook the spaghetti according to package instructions. Drain and set aside.

2. Prepare Cashew Cream:

In a blender, combine soaked and drained cashews, unsweetened almond milk, nutritional yeast, and soy sauce. Blend until you get a smooth and creamy consistency.

3. Sauté Garlic:

In a large pan, heat olive oil over medium heat. Add minced garlic and sauté until golden and fragrant.

4. Add Cashew Cream:

Pour the cashew cream into the pan with sautéed garlic. Stir and cook until the sauce thickens.

5. Combine with Spaghetti:

Add the cooked spaghetti to the pan with the cashew cream sauce. Toss until the spaghetti is well coated.

6. Add Peas and Parsley:

Stir in thawed green peas and chopped fresh parsley. Cook for an additional 2-3 minutes.

7. Season:

Season with salt and black pepper to taste. Toss to combine.

8. Serve:

Serve the Vegan Spaghetti Carbonara hot. Enjoy your delicious and cruelty-free pasta dish!