My dad made the best carbonara growing up so it’s one of my FAVORITE dishes. This… is not that – but I promise you will love it as much as I do. To make it vegan, just use vegan bacon. It’s super simple, delicious and only takes 5 mins to make the sauce. Leave a comment if you’re gonna make this!
INGREDIENTS:
1 spaghetti squash
Bacon or bacon sub
1 cup milk of choice (I used hemp)
1 cup nutritional yeast or vegan parm
3 tbsp melted ghee or vegan butter (or olive oil if you must!)
1/2-2/3 cup cashew butter (to thicken it)
1/2 tsp mustard powder (this isn’t essential but adds a nice tanginess)
1/4 tsp smoked paprika
SALT lots of salt
Pepper to taste
Fresh parsley
DIRECTIONS:
Preheat oven to 400 Farenheit
Cut squash lengthwise, brush with oil and cook cut side down for 30ish mins
Cook bacon however you cook it
Blend milk, yeast, butter, cashew butter, paprika and a generous amount of salt until smooth
That’s it! Pour a small amount over squash, crumble bacon on top, add cracked pepper, parsley and a splash of lemon if you have it
