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Totally Delicious Vegan LOW CARBonara

Yes, you read that right. Easy, creamy, lusciously delicious, totally not cheesy (’cause it’s vegan!) sauce for all your noodle-slathering needs. My sister, Arabella, inspired this recipe with a recent dinner she made for her and her cutie boyfriend, T.

We used the very waist-friendly Tofu Shirataki Noodles (literally 10 calories per serving), to lighten up what is a truly decadent dish. But this sauce would work perfectly over any pasta. Give it a try!

And in case you thought I wouldn’t give you all the realness you’ve come to know and expect (and love???), stay tuned for some totally unfiltered pregnant Daph coming at you in this episode.

Totally Delicious Vegan LOW CARBonara

Pasta: 1 package tofu shiratake or kelp noodles, cooked according to package instructions Vegan Carbonara Sauce: ½ cup nutritional yeast 12 oz silken tofu 2-3 mounded tablespoons mild white miso paste ½ cup raw cashews ⅓ cup olive oil ½ cup sauerkraut brine, or juice of ½ a lemon 1-2 tbsp maple syrup ½ tsp smoked paprika Salt and pepper to taste Mushroom “Bacon” Topping: 2 tbsp olive oil 1 shallot, minced 1 cup sliced shitake mushrooms Instructions: •Heat olive oil in a sauté pan over medium high heat until it glistens. Add the shallots and mushrooms and toss to coat, then allow to cook without moving until mushrooms are golden brown, 2-3 minutes. •Toss or mix to redistribute and continue cooking. You want the mushrooms to release most of their liquid and become crispy and golden brown. Season with salt. •Toss the noodles together with the sauce. •Distribute among bowls and top with a generous portion of mushrooms. Enjoy!

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