It’s Veganuary, and what better way to celebrate national spaghetti day than with a creamy carbonara, made with cashews and a drop of tomato. This vegan alternative means you aren’t losing creaminess or texture, but it is suitable for both vegans and people who are lactose intolerant and delicious enough to warrant second helpings.
It’s recommended by some doctors that you should eat two days a week entirely meat free, and Veganuary takes it a step further. So, throughout this month, make sure you check out our website for new recipes to try every week. Vegan food doesn’t have to be boring in anyway and we hope to teach you some recipes to add to your culinary arsenal.
- 1 onion
- 4 cloves of garlic
- 2 tablespoons soy sauce
- Handful of cherry tomatoes
- 100ml Soy cream
- 1 tbsp Nutritional yeast
- 50g cashew nuts
- 50ml White wine (vegan wines are available in most major supermarkets)
- 1 tbsp dairy free spread
- 50ml soy milk
- 2 tsp paprika
- Vegan bacon
- Boil your cashew nuts until tender, drain and add to your blender with the milk, soy sauce, salt, pepper and one teaspoon of paprika. Blend until a smooth mixture.
- Put your spaghetti onto cook, season generously with salt and add a little oil to the pan to prevent your spaghetti from clumping.
- Fry your onion and garlic until translucent, then add your tomatoes, white wine, mushrooms, nutritional yeast and the rest of the paprika. Fry until the white wine is reduced and your veg is soft. Squeeze your tomatoes until they release their juice.
- Add your cashew mixture and your cream and reduce the heat to a simmer.
- Fry your bacon in a small pan until crispy. Then into bite sized pieces.
- Add a spoonful of your pasta water, reduce and mix in your cooked spaghetti. Top with your crispy bacon and voila, your own delicious vegan spaghetti, ready to be devoured with a slab of garlic bread.