I’m so excited about this recipe! Carbonara is such a classic dish, but what happens when you’re dairy intolerant and you can’t eat pasta? I’ve come to the rescue with my Courgetti Carbonara with Cashew Cheese.
You might not have heard of nutritional yeast but it is an amazing ingredient that gives a vegan cheese it’s taste, you don’t need lots, and it is incredibly good for you – loaded with B vitamins! You can grab it here if you can’t find it at your local health food store.
Looking for more courgetti goodness? Why not try my Thai Courgetti Salad…
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Ready in 20 minutes
Spiralize your courgettes.
Blend the cashews, coconut milk and nutritional yeast together with a pinch of salt and the dijon, then leave to the side.
Finely chop the shallots and mushrooms and Sauté it with the avocado oil for 5 minutes.
Next, add the garlic and cook for another 30 seconds. Throw in the courgette and stir well. Then, throw in the peas and the cashew dressing, stirring well for further 2 minutes.
To serve, add the chopped chives.