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Creamy Carbonara with Coconut Bacon [Vegan]
The secret to making a great vegan carbonara is kala namak, or Himalayan black salt. It’s a sulfurous salt found in South Asia that I’ve been using for years to add that “eggy” flavor to my tofu scrambles and vegan egg salad—and it turned out to be the perfect addition... Read More
Ingredients You Need for Creamy Carbonara with Coconut Bacon [Vegan]
How to Prepare Creamy Carbonara with Coconut Bacon [Vegan]
- For the sauce, in a blender, combine the tofu, nondairy milk, kala namak, sea salt, garlic powder, turmeric, and white miso paste, and blend until smooth.
- Put the pasta on to cook in a pot of boiling, salted water. Cook to al dente, then drain and reserve 1 cup (240 ml) of pasta cooking water. Transfer the pasta back to the pot and add in the Parmesan (if using) and sauce. Stir together over low heat,until the Parmesan has melted and the sauce is thick and gooey, adding pasta cooking water as needed to loosen the sauce to your liking (you may not need to use all of it).
- Preheat the oven to 325°F (160°C). Add the coconut to a mixing bowl.
- Whisk together the tamari, olive oil, maple syrup, liquid smoke, paprika, pepper, and salt, and pour it over the coconut. Stir everything together, until the coconut is fully coated in the sauce, then spread the pieces evenly on a large baking sheet lined with parchment paper. The more you can separate the coconut pieces, the more they will crisp up while cooking.
- Bake them for about 20 minutes, until well toasted and crispy, stirring the pieces every 5 minutes to get an even toast and keep them from burning. Transfer to a bowl to cool before using.
- Serve and top with Coconut Bacon and salt and pepper.
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