This amazing Roasted Garlic Carbonara Sauce is super creamy, entirely vegan and gluten free. It takes just 4 ingredients and will be a must make for everyone.
Today we are adding another star to this list. Can you believe me you need only 4 ingredients to make this Roasted Garlic Carbonara Sauce?
Guess what, that’s how it is. I’m seriously excited how easy it is and how amazingly delicious it turned out.
When I started thinking about this recipe, I was looking for something that comes really close to the classic. You know, in a completely plant based way.
Making a nut free vegan Carbonara Sauce
That isn’t an easy game. For sure you could use cashews. I love them, they never disappoint. But I would need a blender and I want it even easier. Or one could take some plant based milk blend, add some vegan parm for a flavor.
Of course that’d be a lovely combination, super creamy and delicious. But friends that isn’t enough for me because I really know how this is supposed to taste from my pre vegan days.
Back then I seriously enjoyed a lot of pasta and creamy sauces.
They are so cheesy, so satisfying. So what I want to do is come really close to the real deal. Something that all people can enjoy and love, no matter if vegan, vegetarian or meat lover.
Classic Carbonara isn’t dairy free. People make it with real cream, eggs, Parmesan, butter and often with bacon, Panchetta.
Bring your big pasta plates on. It’s time for this Roasted Garlic Carbonara Sauce. It’s creamy, cheesy, garlicky, tastes like the real deal, satisfying, made for pasta, veggies, potatoes, addicting and super easy.
How to make this Roasted Garlic Carbonara Sauce
First heat some oil, cacao butter or vegetable broth for oil free cooking. Fry the garlic for around 3 minutes, then add all the other ingredients to that pan cook for an additional 5 minutes.
Note: If your cream is a bit thin, adjust with tapioca starch until the sauce thickens. My cream was really thick so no need for extra starch. But it may depend on brand and cream.
Serve over pasta or whatever you like and enjoy!
This vegan pasta sauce is a winner. I never imagined that with those simple ingredients I can create the typical flavor. But it’s done and real. I worked and tested a lot of versions: with nuts, without nuts, with or vegan Parmesan, with or without capers.
How to get egg flavor with vegan ingredients
I was especially looking for the opportunity to achieve a real egg flavor. What I found was that I can only get an egg flavor with black salt (kala namak).
This salt really does wonders, it creates an egg flavor that you can’t tell from the original.
In addition, I don’t use plant based milk here. I used oat cream instead. It’s thicker and richer than milk. If you can’t find oat milk, which is pretty easy in the Netherlands, I would say you can use a plain coconut creamer.
If you don’t find any, you can use milk. But on its own that is not rich enough so you need a bit of starch. With oat cream or a plain coconut creamer it’s rich enough.
No need for extra starch. Please make sure to use a plain cream or creamer without any sweetener, this is important otherwise it won’t taste as it is intended to taste.
You can use liquid smoke optionally, but this is not a must. It’s delicious without any and it gives that sauce a deep smoky flavor.
Get a real egg flavor in this Roasted Garlic Carbonara Sauce
Let’s have a fun talk about black salt (kala namak). It is a volcanic Indian rock salt. It’s a common use in Pakistan, India and Asia.
At the beginning, it’s starts as Himalayan Pink salt and will be extremely heated mixed together with some Indian spices and herbs.
It creates not only an amazing egg flavor. It’s also full of some amazing benefits for you: good for eyesight and hair which it helps strengthen thanks to a lot of minerals.
The salt is good against joint pain. Black salt can help just use a cup in a cloth, make it warm and put it on the concerned area.
You see it’s a powerhouse. Not only delicious but also packed with some fantastic benefits for you.
Cheers and have a fun adventure in the kitchen, Florian
- 7 oz oat cream or coconut creamer, unsweetened
- 5 cloves garlic peeled and finely chopped
- 1/3 cup nutritional yeast
- 1 tsp black salt (kala namak)
- 2 tsp liquid smoke (optional)
- pepper to taste
- First heat some oil, cacao butter or vegetable broth for oil free cooking. Fry the garlic for around 3 minutes, then add all the other ingredients to that pan cook for an additional 5 minutes.
- Note: If your cream is a bit thin, adjust with tapioca starch until the sauce thickens. My cream was really thick so no need for extra starch. But it may depend on brand and cream.
- Serve over pasta or whatever you like and enjoy!
Nutrition Information:Yield: 4 Serving Size: 0.5 cup
Amount Per Serving: Calories: 193Total Fat: 12gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 560mgCarbohydrates: 4gFiber: 0gSugar: 1.9gProtein: 7g