Creamy Spaghetti Carbonara
Gang/Type: Main Dish
Ergibt/Yield: 2 servings
For the Carbonara:
  • 60 g (6 thin slices) smoked tofu
  • 1 small red onion
  • 1 clove garlic
  • 1 tsp oil
  • 40 g (3 tbsp) white almonds
  • 300 ml (1 1/4 cup) water
  • 1/4 tsp Kala Namak
  • 2 tbsp nutritional yeast flakes
  • salt
  • white pepper
  • 2 dashes lemon juice
  • 140 - 200 g (5 - 7 oz) spaghetti
  • parsley - to taste
  1. Finely cube the smoked tofu and onion, press the garlic. Finely grind the almonds and blend with water, Kala Namak and nutritional yeast flakes until smooth.
  2. Cook the spaghetti in salty water. Prepare the sauce at the same time. Brown the tofu in oil until crispy, then add the onions and garlic and sauté. Deglaze with the almond cream and bring to boil. Season to taste with salt, pepper and lemon juice and let simmer until the spaghetti are done.
  3. Mix the noodles with the sauce and thin it with cooking water, if needed. Arrange on two plates, sprinkle parsley over and serve immediately.
I grind the almonds in my Personal Blender. If you don't have a high-speed blender or grinder use almond butter instead.
The sauce thickens with time. Keep some of the noodle boiling water to thin it.
Recipe by Blueberry Vegan at