How to Cook Tasty Vegan Smokey Carbonara Sauce

Vegan Smokey Carbonara Sauce. A simple creamy sauce coats the noodles with chewy, salty, smoky, bites of sun-dried tomato. Perfect for a busy weeknight meal, made from ingredients A traditional carbonara is made with eggs, bacon or pancetta, and cheese (hello cholesterol bomb). So it's basically just about the least vegan dish.

My new favorite thing to blend into cream sauce is cooked zucchini! It's so magical and undetectable in a sauce. I used it as the base for this vegan carbonara recipe. You can cook Vegan Smokey Carbonara Sauce using 10 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Vegan Smokey Carbonara Sauce

1. It's 1 Tbsp of olive oil.
2. You need 1 of yellow onion chopped.
3. It's 4 of garlic cloves chopped.
4. You need 2.5 cups of almond milk.
5. Prepare 1/4 C of whole wheat flour.
6. You need 1 Tbsp of Nutritional yeast.
7. You need 1 Tsp of Sea salt.
8. It's 1/2 Tsp of Smoked paprika.
9. Prepare 1/4 Tsp of Black pepper.
10. You need 1/4 Tsp of White pepper.

This smokey Carbonara-Style sauce is infused with the bacon-y flavourings of Magic Vegan Bacon Grease! A peppery pairing between two Canadian brands, Carbonara-Style is sure to please over noodles, on sandwiches and in vegetable dishes! The sauce even 'behaves' like carbonara sauce made with eggs and cheese. If you have ever made it you will know that once tossed through the pasta, if you don't serve it immediately or you keep it on the heat, it kind of goes claggy and dry.

Vegan Smokey Carbonara Sauce instructions

1. Heat the tablespoon of oil on medium high heat. Once to temperature, add chopped onions and garlic. Cook until onions are translucent, about 5-6 minutes..
2. Lower the heat to medium, remove from heat and add a flower mix well..
3. Return to the medium heat and add the remaining seasoning (salt, pepper, nutritional yeast) and the almond milk. Whisk together on medium heat for about 5-8 minutes. Let the flavors combined and get used to each other :-) The sauce will thicken. If gets to thick add little more almond milk..
4. Once all ingredients have been combined and infused, turn off the heat and let sit to cool. This step is not necessary. I do this for I hate placing hot liquid on my blender..
5. Combine all these ingredients together in a blender and blend for about 3 minutes, or until smooth. This as you know all depends on how strong your blender is. Taste, may need mote salt..
6. Once blended, you will have a creamy sauce that you can use for just about anything! Use on pastas, meatball tacos, falafels, salads, etc. Imagination is key!.

The same happens with this vegan version. Carbonara may be one of the most difficult recipes to vegan-ify, since every major ingredient in the sauce is off-limits. Making something vegan that tastes exactly like a true carbonara, using nothing but readily available ingredients, really isn't possible. But what I've done is capture the spirit of the dish. Our vegan carbonara is totally fuss-free and - if you're vegan - it has everything you remember from the traditional carbonara.