Ingredients
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For the Zucchini Noodles:
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1 large zucchini
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For the Tofu Ricotta:
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1 block extra-firm tofu (about 1 pound), drained and pressed
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2 tablespoons nutritional yeast flakes
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1/4 teaspoon garlic powder
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1/2 teaspoon salt
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For the Cashew Cream Sauce:
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1 cup raw cashews
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2 cloves garlic
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1 lemon juiced (from about 1 medium lemon)
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For the Veggie Sautee:
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1 small yellow bell pepper, thinly sliced
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1/4 cup cherry tomatoes, halved
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For the Finishing Touches:
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Black pepper, freshly ground
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Optional Garnishes:
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Basil leaves
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Parmesan cheese alternative (such as Daiya or Follow Your Heart)
Directions
Sub-title: A hearty and satisfying plant-based take on the classic Italian dish!
Description: This delicious vegan carbonara recipe uses zucchini noodles, tofu ricotta, and cashew cream sauce to create a comforting and satisfying meal that’s perfect for any occasion.
Ingredients:
For the Zucchini Noodles:
• 1 large zucchini
For the Tofu Ricotta:
• 1 block extra-firm tofu (about 1 pound), drained and pressed
• 2 tablespoons nutritional yeast flakes
• 1/4 teaspoon garlic powder
• 1/2 teaspoon salt
For the Cashew Cream Sauce:
• 1 cup raw cashews
• 2 cloves garlic
• 1 lemon juiced (from about 1 medium lemon)
For the Veggie Sautee:
• 1 small yellow bell pepper, thinly sliced
• 1/4 cup cherry tomatoes, halved
For the Finishing Touches:
• Black pepper, freshly ground
Optional Garnishes:
• Basil leaves
• Parmesan cheese alternative (such as Daiya or Follow Your Heart)
Instructions:
1. Begin by making the zucchini noodles. Use a spiralizer or a julienne peeler to turn the zucchini into long ribbons. Set aside.
2. In a food processor, combine the tofu, nutritional yeast, garlic powder, and salt. Process until smooth and creamy. Transfer to a bowl and set aside.
3. Add the cashews, garlic, and lemon juice to a high-powered blender. Blend until completely smooth and creamy. This will make your own vegan parmesan cheese! Pour the mixture through a fine mesh strainer into a bowl. Discard the solids left in the strainer.
4. Heat a large skillet over medium heat. Add the olive oil and sautee the yellow bell pepper and cherry tomatoes for about 5 minutes, stirring occasionally. Season with black pepper.
5. Meanwhile, cook the zucchini noodles according to package instructions or until desired tenderness. Drain and rinse with cold water.
6. In a large bowl, whisk together the cashew cream and arrowroot powder until well combined. Set aside.
7. In another large bowl, whisk together the vegetable broth and cornstarch until smooth. Set aside.
8. Add the sauteed vegetables and zucchini noodles to the bottom of individual serving bowls. Ladle the creamy white sauce over the top. Sprinkle with the tofu ricotta, cashew parmesan, and black pepper. Serve immediately.
Serves 4
Difficulty: Medium
Nutrition Information per Serving (without optional garnishes):
Calories: 430kcal | Protein: 21g | Fat: 26g | Saturated Fat: 4g | Cholesterol: 0mg | Sodium: 1020mg | Potassium: 945mg | Fiber: 10g | Sugar: 10g | Vitamin A: 10% DV | Vitamin C: 60% DV | Calcium: 10% DV | Iron: 10% DV
Steps
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1
Done
|
Begin by making the zucchini noodles. Use a spiralizer or a julienne peeler to turn the zucchini into long ribbons. Set aside. |
|
2
Done
|
In a food processor, combine the tofu, nutritional yeast, garlic powder, and salt. Process until smooth and creamy. Transfer to a bowl and set aside. |
|
3
Done
|
Add the cashews, garlic, and lemon juice to a high-powered blender. Blend until completely smooth and creamy. This will make your own vegan parmesan cheese! Pour the mixture through a fine mesh strainer into a bowl. Discard the solids left in the strainer. |
|
4
Done
|
Heat a large skillet over medium heat. Add the olive oil and sautee the yellow bell pepper and cherry tomatoes for about 5 minutes, stirring occasionally. Season with black pepper. |
|
5
Done
|
Meanwhile, cook the zucchini noodles according to package instructions or until desired tenderness. Drain and rinse with cold water. |
|
6
Done
|
In a large bowl, whisk together the cashew cream and arrowroot powder until well combined. Set aside. |
|
7
Done
|
In another large bowl, whisk together the vegetable broth and cornstarch until smooth. Set aside. |
|
8
Done
|
Add the sauteed vegetables and zucchini noodles to the bottom of individual serving bowls. Ladle the creamy white sauce over the top. Sprinkle with the tofu ricotta, cashew parmesan, and black pepper. Serve immediately. |
