:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/-vuJEbryLsoZYgLtgTqr/ecc07b40afbea5cb6c1cb1ff5a8a54.png "Creamy Vegan Carbonara Sauce Italian Gnocchi")
Creamy Vegan Carbonara Sauce Italian Gnocchi
This Vegan Carbonara Gnocchi recipe is a delicious, creamy, and hearty plant-based version of the Italian classic. The combination of pillowy gnocchi, smoky mushroom 'bacon' and vegan carbonara sauce make this dish a sumptuous vegan meal.
Ingredients
- 1 lb of gnocchi
- 1 Cup of chopped mushrooms
- 1 tablespoon of olive oil
- 2 cloves garlic, minced
- 1 Cup of cashews, soaked overnight and drained
- 1 Cup of almond milk
- 1⁄4 Cup of nutritional yeast
- 1 tablespoon of lemon juice
- salt and pepper to taste
- 1 tablespoon of chopped fresh parsley for garnish
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Directions
Begin by boiling the gnocchi as per the instructions on the packet. Once cooked, drain and set aside.
While the gnocchi is boiling, heat the olive oil in a large pan over medium heat. Add the chopped mushrooms and sauté until they have a crispy, bacon-like texture.
For the vegan carbonara sauce, blend cashews, almond milk, nutritional yeast, and lemon juice until smooth in a food processor.
Add the minced garlic to the pan with mushrooms and sauté for another two minutes.
Add the drained gnocchi to the pan and stir to combine.
Pour the vegan carbonara sauce over the gnocchi. Mix well until all the gnocchi is coated in the sauce. Season with salt and pepper.
Serve the vegan carbonara gnocchi with a sprinkle of fresh parsley on top. Enjoy this delicious vegan meal.
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