Nickel Allergy Friendly Vegan Carbonara
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Learn more āIngredients
4 servings
For the sauce
- Ā¾ cup raw cashews
- 1 cup boiling water
- 3 tbsp nutritional yeast
- 1 tbsp white miso paste
- 1 tsp apple cider vinegar
- Ā½ tsp garlic powder
- Ā½ tsp onion powder
- Ā½ tsp fine salt
- Ā½ tsp freshly ground black pepper, plus more to taste
For the pasta
- 12 oz dry spaghetti
- 1 tbsp salt
For the smoky bits
- 6 oz vegan bacon, cut into Ā½-inch pieces
Chef's tipCook the pork bacon until done rather than relying on the plant-bacon timing. For wrapped recipes, partially cook it until pliable before wrapping. - 1 tbsp olive oil
- Ā½ tsp smoked paprika
For serving
- vegan parmesan, for serving (optional)
Can be omittedvegan parmesan
- fresh flat-leaf parsley, roughly chopped, for serving (optional)
Instructions
- 1
Place the cashews in a heatproof bowl and pour the boiling water over them. Let soak for 30 minutes, until the cashews are noticeably softened.
- 2
Drain the cashews, discarding the soaking water. Transfer to a blender along with 3/4 cup fresh water, the nutritional yeast, miso paste, apple cider vinegar, garlic powder, onion powder, fine salt, and black pepper. Blend on high for 60ā90 seconds, until completely smooth and pourable ā the sauce should coat a spoon with no visible graininess.
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