Low Carb Carbonara | Vegan Recipes | Veganuary

Name: Low Carb Carbonara | Vegan Recipes | Veganuary
Ingredients: 150g raw cashews (soaked for 4 hr or overnight); 160ml cold water; 200g soft tofu, diced; 2 tbsp of nutritional yeast; 3 tbsp of good quality wholegrain mustard; Optional: 1 1/2 tbsp protein powder (soya bean or pea protein powder work well).; Pinch of nutmeg; Salt and pepper; 1 tbsp coconut oil; 3 plump garlic cloves, crushed; 3 rashers of diced vegan bacon; 700g courgette, ideally spiralised; 250g edamame/soya beans; 250g button mushrooms, sliced; To garnish: freshly chopped herbs (I have used parsley in the photos pictures, but torn basil leaves are also a lovely alternative) and a sprinkle of ground flaxseed if desired.

veganuary.com

Who doesn’t love a creamy, savoury carbonara? Here is a healthy spin on a classic favourite which is quick to make, easy and tastes delicious. Try this vegan Low Carb Carbonara now!

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at veganuary.com.

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Ingredients

150g raw cashews (soaked for 4 hr or overnight)
160ml cold water
200g soft tofu, diced
2 tbsp of nutritional yeast
3 tbsp of good quality wholegrain mustard
Optional: 1 1/2 tbsp protein powder (soya bean or pea protein powder work well).
Pinch of nutmeg
Salt and pepper
1 tbsp coconut oil
3 plump garlic cloves, crushed
3 rashers of diced vegan bacon
700g courgette, ideally spiralised
250g edamame/soya beans
250g button mushrooms, sliced
To garnish: freshly chopped herbs (I have used parsley in the photos pictures, but torn basil leaves are also a lovely alternative) and a sprinkle of ground flaxseed if desired.