Happy Hump Day, folks!
Today’s yummy vegan recipe is really easy and it’s all about the sauce. Let’s just get the name thing out of the way up front. This is not a carbonara in the literal sense of the word but this recipe was made in the spirit of carbonara. It’s thick and creamy and a little bit tangy.
Got it?
Cool.
I was really craving carbonara but without the pasta. Nothing against carbs but I just wanted some complex carbs with a really lush sauce, so I guess it would be more accurate to say I wanted carbonara sauce.
The main issue I was having with this recipe was that most vegan carbonara recipes used cashew cream and while I love the stuff…do you know how many calories are in cashews? A lot. Close to 700 calories per 100 grams, which is a lot. A whole lot.
So I decided to improvise a little with a mixture of unsweetened almond milk, broth, and nutritional yeast. It was easy and this dish was really flavorful.
Kitchen Tools:
*Cutting board
*Kitchen knife
*Stock pot
*Microplane
Ingredients:
*Butter beans
*Potatoes (washed & chopped)
*Onion (chopped)
*Garlic (minced)
*Vegan cooking cream (only 97 cal per 100 grams)
*Nutritional yeast
*Broth and/or water
*Lemon zest
Instructions:
*Heat a pot over medium heat. If you decide to use oil, add it now and warm it before adding the onions. Cook onions 5 to 7 minutes until they become translucent and a little brown.
*Add in minced garlic and cook another 3 minutes.
*Add in potatoes and cook about 5 minutes, adding more liquid as needed to keep the potatoes from sticking.
*Add in butter beans and more broth or water until just covered. Bring to a boil and then add half the vegan cooking cream and bring to a boil again. Simmer until potatoes are tender.
*Stir in nutritional yeast and lemon zest, warm through.
*Top with black pepper just before stirring.
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The Spicy Spatula 
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