Tuesday, April 3, 2012

Spaghetti 'Veganara'

I'll admit, I used to love Spaghetti Carbonara in my pre-veg(etari)an days!
Since then I've never really attempted to make anything similar to that.. (I love my pasta also simply with Maggi or Braggs ;) ) but yesterday I created something quite accidentally and loved it!

It all started out by having a container with cooked white beans in the fridge and thinking I should make some kind of dip with it.
In Dreena Burton's 'Eat, drink & be vegan' I then found some inspiration and came up with the following:

~* Cheezy Bean sauce *~

*1 c cooked white/cannellini beans
*1/2 c walnuts, ground
*1/3 c nutritional yeast
*2 tsp balsamic vinegar
*onion powder, garlic powder, salt, pepper to taste
*1/2 tsp dry mustard
*1/4 tsp turmeric (for color)
*1/2 c plant milk, plain
*1-2 tbsp olive oil

Blend the beans together with the ground walnuts, add the nutritional yeast, balsamico and spices.
Once everything is blended well, pour the mix into a small saucepan and add the plant milk.
Heat through and let it thicken, stirring frequently.
Taste and add more spices if a richer taste is desired.
Add more plant milk if the sauce is too thick for your liking.

I keep the sauce in a sealed container in the fridge where it lasts well for a few days. 
You can use it over vegetables, pasta, rice or as a dip with tortilla chips as well as a spread on a sandwich! =)

For the Spaghetti 'Veganara', I simply added a few table spoons worth to each portion of spaghetti, mixed it around, basta!

Buon Appetito!


  1. This sounds delicious!! Don't you love "accidentally" making something that turns out so yum? :-)

  2. Thanks, Christine!
    I'm sure you'd also leave out the nooch and still enjoy it, though it wouldn't have that cheezy bite.. ;)