Considering how pasta has claimed its very own category on the blog, it contains far too few recipes to live up to such a merit. However, lately I have gathered up a whole bunch of recipes I have been meaning to veganize – with the result of this entire week being a pasta themed one. Expect 3x simple and tasty vegan pastas; starting today with a plantsized take on the classic Carbonara.
It does tire me a little that circa 97% (totally scientifically proven number…) of the vegan pasta recipes around are made on a base of raw cashews. I do not know about you, but I cannot afford that amount of cashews on a regular basis. So instead I have been using plants and plant-alternatives to cream for the bases of these dishes. First things first though; we are to make what takes these dishes that one level higher. Some might think this step is optinal but I will claim it is mandatory. Now of course this might come off as a little contradictory in regards to what I just said about cashews, but this is 90 grams in total and it will last you for quite a while.
We are talking about MinimalistBaker’s Vegan Parmesan Cheese. I cannot believe I have not made this sooner. So simple, yet such a taste bud delight.
→ 90 g raw cashews
→ 3 tbsp nutritional yeast
→ 3/4 tsp salt
→ 1/4 tsp garlic powder
Mix on high speed until fine meal consistency. Store in fridge.
VEGAN MUSHROOM CARBONARA
→ 1 yellow onion
→ 2-3 cloves of garlic
→ 3 dl cauliflower florets
→ 1,5 dl dairy-free milk of choice, I used soy
→ 1 tbsp nutritional yeast
→ salt + pepper, to taste
→ 600 g mushroom
→ 4 tbsp soy sauce
→ 3 tbsp maple syrup
→ 3 tbsp apple cider vinegar
→ 1 tsp liquid smoke
- Slice the mushrooms thin, then marinate in soy sauce, maple syrup, cider vinegar and liquid smoke for at least 30 minutes.
- Meanwhile, chop onion and garlic roughly. Fry on medium heat until softened, about 5-7 minutes. Add in cauliflower, soy milk and nutritional yeast and let simmer until cauliflower is tender. Mix sauce in blender until smooth consistency is reached.
- Fry mushrooms on medium heat until golden colour. Add in sauce and pasta. Stir to combine. Sprinkle with generously with the “parmesan” and black pepper.
A new thing I learned while researching for how to compose this dish was the origins of the title alla carbonara; coal-worker style. Supposedly the dish was originally eaten mainly by coal workers and thus the extravagant use of crushed black pepper is to resemble wee coal flakes. Any how, a good carbonara is indeed spotted by freshly ground black peppercorns. Boun appetito!