Creamy Cashew Carbonara

Recipe
Written By pollen + grace


Recipe:

CREAMY CASHEW
CARBONARA
WITH KALE

PLANT-BASED | GLUTEN FREE OPTION

Total time: 30mins
Serves: 2

INGREDIENTS

  • 1 cup cashews

  • 1 cup cashew milk

  • 1 garlic clove

  • 1 tbsp nutritional yeast

  • 1 tsp Himalayan salt

  • Rind of ½ lemon

  • ½ pack spaghetti (use brown rice spaghetti for gluten-free)

  • 1 large handful of coconut bacon

  • 1 handful kale leaves 

  • 1 pack chives

METHOD

1. Boil the spaghetti as per packet instructions. 

2. Soak the cashews in boiling water for 10 minutes.

3. Strain the cashews and add to a blender with the cashew milk, garlic powder, nutritional yeast, salt and lemon rind. Blend until smooth.

4. Wash and roughly chop your kale leaves 

5. Drain the pasta (reserving 1/4 cup of the water you cooked it in) and add back into the pot. Pour in the creamy cashew sauce and pasta water and mix well. Add the kale and stir gently for a minute or two until the leaves start to wilt.

6. Top each portion with chopped chives when serving

pollen + grace
Previous

Herby Quinoa Tabbouleh
Next

Warm Beetroot + Lentil Salad with Green Goddess Dressing