This healthy carbonara sauce is exquisitely creamy and indulgent. Cashews and cauliflower are the base of this sauce, making it cholesterol-free and low in saturated fat as opposed to the original version of the Italian classic. Serve with your favorite pasta or spiralized noodles!

Cauliflower Carbonara Sauce [Vegan]


For the Sauce:

  • 1 cup cashews, soaked for at least 6 hours
  • 1 cup water
  • 1 1/2 teaspoons lemon juice
  • 2 cups or 9 ounces frozen cauliflower, thawed completely (fresh and steamed should work too)
  • 1 1/2 teaspoons black salt
  • 2 tablespoons nutritional yeast (optional)
  • 1/2 teaspoon garlic powder, or to taste
  • 1/2 teaspoon turmeric, for color (optional)
  • Pepper or chili powder. to taste

 Optional Mix-Ins and Toppings:


  1. Place all the ingredients for the sauce in a food processor or a high-speed blender.
  2. Blend until completely smooth.
  3. Taste test and add more salt, pepper or chili if you like. Add more water or milk of choice, if you prefer a thinner sauce.
  4. Add your preferred topping and/or mix-ins and stir with a spoon until combined.
  5. Combine with pasta of choice or spiralized vegetables and enjoy.
  6. If you use freshly cooked, grain-based pasta, your sauce should thicken a bit after mixing it all together. You can thin it out with a splash of non-dairy milk.


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