raw-vegan carrot carbonara

Serves 2 

For the sauce:

  • 1 clove of garlic

  • 1/4 cup cashews

  • 2 tbsp. lemon juice

  • 1 tsp. sea salt

  • 1 tbsp. nutritional yeast

  • 1 tbsp. olive oil

  • 2 tbsp. water

  • 1 tbsp. maple syrup

For the noodles:

  • 3 carrots

  • 1/2 red bell pepper

  • 10 spinach leaves

Basil herb oil:

  • 3 tbsp. olive oil

  • 5 basil leaves

1. To make the sauce, combine all the ingredients in a high speed blender or food processor and blend/process until it's very smooth and creamy.

2. To make the basil-herb oil, combine the olive oil and basil leaves in a mortar and pestle and grind until the basil is completely ground up. 

3. For the noodles, make thin ribbons out of the carrots, using a peeler and cut the red bell pepper into thin strips. 

4. Gently mix the carrots with the sauce and marinate for 5-10 minutes, so they get softer. Add the red bell peppers and gently mix. 

5. Serve with the spinach leaves and sprinkle some basil-herb oil before serving. 

LunchSakura Oyama