Who loves pasta? Who loves fully plant-based cheesy sauces? If you do, then you have to try this recipe!
This recipe is perfect for those days that you just want to sit in front of the tv & watch netflix all evening… or for when you’re not up for going out to dinner, and just want to make something simple. Ready? Here we go…
Since changing my lifestyle completely, I’ve found myself missing some traditional recipes that include dairy. So I started experimenting with different styles of vegan cheese; I tried the potato one, the cauliflower one, I even tried using actual vegan cheese, and none of them were good enough for me.
Thankfully there are cashews! I will never stop being amazed by them and all of their different uses. This cashew cheese sauce is super versatile & you can add it to any recipe that calls for cheese; salad dressing, on pizza, burritos, etc.
The preparation and cooking times for this recipe does not include softening cashews. There are a couple of ways to soften cashews: overnight soak, leaving them in warm water for 3-4 hours, and the fastest, warming them in a microwave for 4 minutes. You choose, but please note that the texture of the cashews may vary per method.
Recipe: Cashew Carbonara with Tofu Bacon
- 2 cups whole wheat pasta (I used campanelle)
For the Tempeh Bacon
- extra firm tofu
- 1 tbsp coconut oil
- 1 tbsp soy sauce
- 1 tbsp agave nectar
- black pepper
- optional: 1 tbsp liquid smoke
For the Carbonara Sauce
- 1/2 cup softened cashews
- 1 cup unsweetened plant-milk (I used coconut milk)
- 1 clove of garlic
- salt & pepper to taste
- fresh parsley, chopped
- juice of half a lemon
Procedure:
- Preheat oven to 450F.
- Cut the tofu into little cubes. In a bowl, mix the coconut oil, soy sauce, agave nectar and black pepper, and stir the tofu in.
- Broil marinated tofu in oven at 450F. Add the BBQ and soy sauce as well as the spices and cook for about 5 minutes until the tempeh is brown and crispy.
- While the tofu is broiling, cook the pasta according to the instructions on the package.
- For the sauce: Place the softened cashews, the plant-based milk, the garlic, the juice of half a lemon, parsley, salt, and pepper in a food processor and process until smooth.
- Pour into a large pan and mix with the pasta, on medium to low heat. Pro tip: If the sauce gets to thick add a splash of milk.
- Add the tofu bacon and stir for 2-3 minutes.
- Garnish with more parsley, lemon zest and more tofu bacon!
Did you make this recipe? I would love to know how it turned out for you! Tag me in your instagram creations for a chance to be featured in my insta stories! Use @veggiejeva and the hashtag #veggiejevaskitchen.
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