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Vegan Spaghetti Carbonara

Vegan Spaghetti Carbonara: A Culinary Game-Changer!

Prep Time 3 hours 30 mins
Cook Time 10 mins
Total 3 hours 40 mins
Course Dinner
Cuisine Vegan/ Italian


  • ¼ cup Coconut Bacon
  • 280g Spaghetti
  • 1 cup cashews (soaked in hot water for 3 hours)
  • 1 cup unsweetened almond milk
  • 2 tbsp nutritional yeast
  • 2 tbsp olive oil
  • 2 cloves garlic (minced)
  • ½ tsp turmeric (for color)
  • Salt and black pepper (to taste)
  • Fresh parsley (chopped)


  • Cook the Spaghetti according to the package instructions. Drain and set aside.
  • In a blender, combine the soaked cashews, almond milk, nutritional yeast, olive oil, minced garlic, turmeric, salt, and black pepper. Blend until smooth and creamy.
  • In a large pan, heat the carbonara sauce over medium heat. Cook for a few minutes until heated through, stirring occasionally.
  • Add the cooked spaghetti to the sauce and toss to coat the pasta evenly with the creamy sauce.
  • Serve the vegan spaghetti carbonara in bowls. Top with a generous sprinkle of coconut bacon and chopped parsley.
  • Enjoy your creamy and flavorful Vegan Spaghetti Carbonara!

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