The Best Vegan Carbonara I’ve Ever Made!

To me, carbonara is one of the most important dishes in a vegan kitchen. This is a simple dish in which you can easily get creative in all kinds of ways, and you don’t need to worry about dairy products.

I can’t really remember the first time I made carbonara, but I can remember the first time I tried it out. I was at a friend’s house, and she had some fresh pasta. I remember the smell of the fresh pasta was so good and I just had to try it.

It was unlike any pasta I had ever had before. It was light, fluffy and so yummy.

Ingredients:

• 1 eggplant (thinly sliced)
• 1 cup of cashew cream
• 1/2 cup of nutritional yeast
• 1/2 cup of nutritional yeast
• salt and pepper
• 1 tablespoon olive oil
• 1/2 cup of vegan pasta (any pasta)
• 1/4 cup of pine nuts
• 1/4 cup of peas

Directions:

1. In a non-stick skillet, heat the olive oil and saute the eggplant and peas for 5 minutes.
2. Add the pasta to the skillet and mix together.
3. Add salt and pepper to taste.
4. Add 1/2 cup of nutritional yeast to the pasta and mix well.
5. Add the cashew cream and mix well.
6. Add the other 1/2 cup of nutritional yeast to the cashew cream and mix well.
7. Add the pine nuts and mix well.
8. Stir and serve.