Vegan Fettuccine Alfredo alla Carbonara
Vegan Fettuccine Alfredo alla Carbonara
PrintIngredients
- 3 lbs. firm tofu, cut into 1/8-inch slices
- 1 cup tamari
- Dash liquid smoke
- 1 cup maple syrup
- 1 cup raw cashews
- 1 1/2 cups water
- 1 lb. white mushrooms, sliced (optional)
- 1 1/2 cups water
- 1 head garlic, roasted and crushed
- 36 oz. vegetable stock
- 3/4 cup nutritional yeast
- Salt and pepper, to taste
- 1 1/2 lbs. cooked vegan fettuccine
Instructions
- Preheat the oven to 325°F.
- Place the tofu slices in a baking dish. Combine the tamari, liquid smoke, and maple syrup in a small bowl, then pour over the tofu slices. Bake for approximately 45 minutes, turning once.
- Process the cashews in a blender, adding a little of the water at a time and blending until super-smooth. (There shouldn’t be any grit when you rub the mixture between your fingers.)
- Heat a sauté pan over medium heat. Add the smoked tofu, sliced white mushrooms, and roasted garlic and cook until fragrant. Add the cashew cream, vegetable stock, and nutritional yeast and season with salt and pepper. Continue to cook until heated through.
- Sprinkle the cooked fettuccine with salt before adding to the pan to prevent the pasta from robbing the sauce of its salty flavor.
Makes 6 to 8 servings
