This Vegan Butternut Squash Carbonara is a dairy-free spin on the traditional Italian Carbonara recipe with a creamy cashew cheese butternut squash carbonara sauce! Serve with crispy roasted smoky bacon-ish tofu.Jump to Recipe
This easy vegan Butternut Squash Carbonara is the perfect fall and wintertime dinner. It’s a creamy spin on my popular Pumpkin Sage pasta and trust me, it will likely become a staple you will make again and again. Traditional Italian Carbonara Sauce is made from parmesan cheese and egg yolks. This vegan version is only a deliciously rich and creamy( even without egg or dairy ), thanks to cashew cream, and even quite cheesy thanks to nutritional yeast, and a hearty thanks to miso paste and fresh sage!
While traditional Carbonara is often topped with bacon or pancetta, I wanted that smoky “chew” on top and ran with oven-roasted tofu. Before roasting the tofu, we coat it in a whole bunch of spices to bring out the smoky-sweet notes.
Let me tell you this dish has a perfect balance and mix of cozy fall flavors( butternut squash+ sage= autumn central )! A simple plant-based pasta dinner or plant-based lunch your whole household will love. Even your children will give this a big thumbs up!
Let’s make this gorgeous fall meal.
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