Vegan Carbonara

Carbonara sauce is one of those non-vegan delights. It’s a dish I enjoyed before moving towards a whole-foods, plant-based diet. There was something so divine about the saltiness and egg flavoured, creamy sauce.

A true Italian cook wouldn’t classify this recipe as Italian. In fact, I think most Italians would think this recipe is quite insulting. Lol.

However, times are changing and we are always adapting recipes to cater to dietary needs. I happen to think this is the closest thing to a carbonara sauce I’ve ever tried.  Is it different to the traditional sauce? Absolutely!

Is it delicious, healthy and simple. Hell yes! Give this one a go – I promise your taste buds will be dancing!

Prep time: 10 minutes

Cook time: 15 minutes

Total time: 25 minutes

Serves: 8


1 leek

3 garlic cloves

2 tablespoons olive oil

3 cups raw mushrooms

1 cup raw cashews

1 cup water

1/2 cup soy milk

2 tablespoons nutritional yeast

1⁄2 teaspoon black salt

1⁄2 teaspoon sea salt


Prepare the Cashew Cream:

Prepare the Sauce Base: