Vegan Spaghetti Carbonara

Got any plans for Valentines Day?  I know the tradition is to go out for a fancy dinner but why not mix things up a bit?  My Vegan Spaghetti Carbonara is totally creamy, decadent, and naturally plant-based.  The perfect way to say, “I love you.”

One of my favorite ways to show the people around me that I love them is with food.  So why should Valentines Day be any different?

To be completely honest with you, it’s not traditionally a day I would pay too much attention to – far too commercial for my liking.  But so much has changed in my life over the last 18 months that my new thing is to grab life by the balls and see what happens.  I want to do things that scare me, or make me feel uncomfortable because it can open up a whole new world of experiences, growth, and love.

I’m not gonna lie, heavy creamy dishes don’t really sit well with me.  But I do love the classics. And you can’t get more classic than spaghetti carbonara.

The challenge for me with this dish was to recreate that velvety texture without all the animals products.  I’m happy to say, I reckon I’ve nailed it!

Yes, it’s a little more involved than your traditional carbonara sauce but none of it is hard, nor does it take all that long. Plus, I think it’s super cute and romantic to be creating this dish while your special someone is sitting at the kitchen bench.  Glass of wine and good conversation.

But you don’t have to wait for a special occasion to make this deliciousness.  My Vegan Spaghetti Carbonara would be a perfect meatless Monday dish or for one of those lazy, everyone sits on the couch to eat while watching TV dinners.  However you try it, just make sure you do.  I just know you’re going to love it! xxx

Vegan Spaghetti Carbonara

Serves 2

1/2 head of cauliflower (cut into florets)

1/2 brown onion (diced)

2 cloves of garlic (roasted)

1/2 cup raw cashews

1-2 cups of vegetable stock

1/2 tsp salt

1/4 tsp cayenne pepper

250g dried spaghetti

To serve:-

roughly chopped flat leaf parsley and

a sprinkle of fried shallots

generous amount of cracked pepper

Method:

• In a glass bowl, cover your raw cashews with a generous amount of boiling water. Leave them to sit like this for a least 1 hour.
• Pre heat your oven to 200C.  Grab a small amount of foil and make a little cup with it.  Place your 2 cloves of garlic (skin on) into the foil, add a splash of olive oil and wrap them up like a bon bon.  Put your garlic bon bon into the oven and let it roast for around 15 minutes.
• Place your diced onion into a pot big enough to hold the cauliflower and vegetable stock and saute in some olive oil until soft.  For around 5 minutes.
• Now, add your cauliflower and vegetable stock and bring the mixture to the boil.  Reduce to a simmer and cook like this for around 10 minutes or until the cauliflower is really soft (but not mushy).
• Save around 1 cup of the liquid then drain the rest in a colander along with the soaked, raw cashews. Now pop the whole lot into a mini food processor along with the salt and cayenne pepper.
• Squeeze the roasted garlic out of it’s skin straight into the food processor with the rest of the ingredients.
• Pop a large pot of water on the stove and bring to the boil (for the pasta).
• While you’re waiting for the water to boil you can get on with your sauce.  Blend everything on high until it becomes smooth and creamy.  You made need to add a little of the saved vegetable stock to get the right consistency.
• Once your water has come to the boil cook your spaghetti according to packet instructions.
• When the pasta is ready, drain all the water then put it back into the pot along with your vegan carbonara sauce.  Mix well using tongs.
• Transfer evenly between 2 plates and sprinkle with the fried shallots, chopped parsley, and cracked pepper.  Enjoy!