One of the first dishes a spaghetti enthusiast misses when he goes vegan is definitely Carbonara, should they not know how to make it be 100% vegan. However, for those who know the vegan alternative, this is absolutely no big deal.
For those who want to know more about this dish, here’s a short story to one of our favorite dishes of all times!
-450g gluten-free spaghetti pasta
-1 bunch of dill
-400ml vegan milk cream
-1 tablespoon nutritional yeast
-2 teaspoons salt
-150g mixed salt-free nuts
-2 tablespoons olive oil
HOW TO MAKE IT:
Chop the mushrooms and the dill after washing them really well.
Boil some water on a big pot and add your pasta. Cook according to the instructions, seen on the back of its package, using the olive oil for it not to stick at the bottom of the pot. Add 1 tablespoon of salt.
Add the rest of the ingredients, except for the vegan milk cream and continue stirring, until they “drink up” part of the boiling water.
Dry your pasta and add the vegan milk cream, after you mix it with the nutritional yeast (to make your own homemade vegan milk cream follow the instructions here !) Stir your mixture into the pot to make the sauce get to every part of your pasta.
Your vegan carbonara pasta is ready!