Dips and sauce · Share with friends · vegan

Smokey Vegan ‘Bacon’ Carbonara

Taste ba bombs

Eat as you like

Flavours: 1 tsp onion powder, 2 tbsp apple cider vinegar, ¼ tsp garlic powder, 2 tsp smoked paprika, 1 tsp turmeric powder, ½ tsp cayenne powder (or more if you like the fire), S/P to taste

Bulk: 150g plain cashew nuts, ¼ cup yeast flakes,

Jazzy: top with black olives and a sprinkle of paprika

Great with: pasta of your choice, courgette, as a sandwich spread, as a dip for veggies/bread, cracker topper, as part of a salad dressing (just water down a little more) and well, whatever you can imagine up!

Store: can be kept covered in the fridge for 3-4 days

Lets cook: Boil the cashews for 10 minutes. Drain and blend in a food processor along with all the flavours and yeast flakes. Add water along the way to make blending easier. The consistency should be thicker than a usual carbonara sauce and feel textured rather than runny. This can then be kept in the fridge for 3-4 days covered. I used mine as a dip for veggies one night, made some courgetti-carbonara another night, added it to salad for lunch, covered some tofu in it and baked it and to finish it all off, used really-real spaghetti, just as it should be done. I thought it was pretty tasty topping with chopped black olives to give some extra salty flavours. Just wonderful! A simple, quick way to add protein and healthy fats into your diet that lasts for a good few days and meals  cutefacenobackground

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