Vegan pasta Carbonara

This vegan pasta Carbonara is ridiculously easy to make and has a similar texture to the original. I didn’t use cashews because they give the sauce an overly creamy consistency. Since the original Carbonara doesn’t have any cream in it, I used chickpea flour and Kala Namak to make it super eggy! 

 

I once tried vegan Carbonara in Italy but couldn’t ask for the recipe because nobody spoke English there. The only ingredient I could distinguish was smoked tofu. And it works perfectly.

Start to cook your pasta.

Heat olive oil in a pan over medium heat. Dice tofu into bacon-bit-shaped pieces. Add garlic to the pan and stir until fragrant. Add the tofu and cook until it starts browning.

Meanwhile, blend soya milk, chickpea flour, nutritional yeast, onion powder, vinegar and salt until combined.

Add chickpea mixture into the pan and stir until the sauce thickens. I suggest adding a little bit of pasta water because it thickens too fast.

Add cooked pasta and stir well.

Serve and garnish with freshly ground black pepper and fresh or dried oregano.

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