Vegan Carbonara with coconut bacon, sautéed mushrooms and green peas



1 lbs dried spaghetti or other pasta of choice⠀

a bit of olive oil.

For the Carbonara Sauce⠀

1 1/2 cup cashews (200g) or blanched almonds⠀

1 2/3 cup water (400ml)⠀

2 heaped tsp vegetable broth⠀

4 tbsp nutritional yeast for a cheesy flavour (optional)⠀

1 tbsp olive oil⠀

14 oz mushrooms (400g) sliced⠀

4 garlic cloves minced⠀

1 cup frozen peas (150g) thawed⠀

salt to taste⠀

pepper to taste⠀

For the Coconut Bacon⠀

1 heaped cup unsweetened coconut flakes⠀

4 tsp tamari sauce or soy sauce⠀

1 tsp liquid smoke or sub more tamari⠀

2 tsp maple syrup or coconut syrup⠀

2 tsp oil⠀

1 tsp smoked paprika⠀



Place cashews in a bowl and let them soak overnight. (Alternatively, you can boil them for 15 minutes). Then drain and rinse the Cashews. Add them in the blender along with the water, vegetable broth, and yeast flakes. Blend until smooth and creamy.⠀

Cook the spaghetti according to the package instructions. Then drain, toss with a little olive oil (to avoid sticking) and put back into the pot.⠀

While the pasta is cooking, heat the olive oil in a pan over medium heat and sauté the mushrooms (if using) until soft and browned, about 7-8 minutes. Add the garlic and cook for a further minute.⠀

Add the cashew cream along with the pasta and peas to the Carbonara sauce. Toss to combine. If the sauce gets too thick, add a bit more water or non-dairy milk (for more creaminess), or simply cook it longer, if it is too thin. Season with salt and pepper to taste.⠀

Serve hot with coconut bacon.

Coconut Bacon (make this ahead)⠀

Preheat your oven to 325 °F (160°C). Line a baking sheet with parchment paper.⠀

In a large bowl, mix together the tamari, liquid smoke, maple syrup, oil, and paprika powder. Add the coconut flakes, tossing gently to combine until coated. Allow to marinate for a few minutes.⠀

Spread out evenly onto the baking sheet. Bake for approx. 15 min until golden brown and dry, stirring occasionally.⠀

Remove from oven and let cool completely.

Vegan Pancakes 😍 Recipe 👇🏼

Aquafaba pancakes (makes 12 small pancakes)


1 cup plain flour

1 tsp baking powder

pinch salt

1 tsp cinnamon

1 cup vegan milk, warm

1 tsp agave/maple syrup

2 tbsp oil

1 tsp vanilla

5 tbsp aquafaba


Add flour, baking powder, salt, cinnamon to bowl and mix to combine. Make a well in the middle of the bowl and pour in vegan milk, agave, oil and vanilla. Mix briefly to combine. In a medium size bowl whip up aquafaba using an electric whisk to form soft peaks. Fold through the pancake batter until just combined. Heat up a frying pan with a tbsp of oil and drop 1 heaped tbsp of batter per pancake. Cook until bubbles appear, then flip and repeat.

Crispy roasted ravioli with creamy tomato filling 🌱😍 Recipe:⠀ 👇🏼

For the pasta dough:⠀

200 g of flour⠀

100 ml of water⠀

1 tsp olive oil⠀

1/4 tsp salt⠀

For the filling:⠀

tomato sauce⠀


First combine flour and salt in a bowl and form a hollow in the middle.⠀

Mix water and olive oil in another bowl. Then pour it into the hollow of the flour and stir with a fork.⠀

Place the mixture on a floured surface and knead with wet hands to a smooth dough.⠀

Then form a ball out of the dough, wrap it in cling film and let it rest in the fridge for about 1 hour.⠀

In the meantime, prepare the filling or pesto.⠀

Remove the dough from the fridge and roll out thinly with a rolling pin on a floured surface.⠀

Cut ravioli.⠀

Then spread the filling with a teaspoon as a walnut-sized blob in the middle of half the amount of the ravioli .⠀

Then moisten the edges of the stuffed ravioli with wet fingers. Carefully place the second ravioli over the filled ravioli and press the edges.⠀

Bring salted water to a boil in a large pot and cook the ravioli for about 6-8 minutes.⠀

Then remove the ravioli with a skimmer and drain well.