Paleo Carbonara Sauce
The other day I had a serious craving for pasta carbonara so I took to the internet for a recipe. After an extensive search for paleo carbonara, I couldn’t find a recipe without any eggs! As someone who is on an elimination diet and currently egg free I figured this was an opportunity to get a little creative.
This egg free, coconut free, paleo carbonara sauce may be one of the best things I’ve ever made. It’s so creamy that you won’t believe it’s dairy free. Tossed with sugar free bacon and your favorite pasta alternative, this is a comfort food dish you’ll want to make over and over again.
This recipe gets its creamy texture from a cashew base. Be sure to soak your cashews for 3+ hours in warm/hot water so that they blend to the desired texture. Once blended with almond milk you won’t even realize that this is a dairy free cream sauce.
If you are looking for a good dairy free Alfredo sauce you can also use this recipe, just omit the bacon and you have yourself a vegan Alfredo! I personally love this recipe with or without the bacon depending on what you’re in the mood for!
This paleo carbonara sauce pairs well with any pasta alternative. I personally love it over Jovial Food’s cassava pasta, palmini pasta, or a zucchini noodle to keep it grain free. But I’m sure it would be delightful over any gluten free noodle as well. The sauce is so flavorful and delicious that you can’t go wrong whatever you choose.
In order to make this recipe paleo make sure to check the ingredient label for your bacon so that it is sugar free. This sauce recipe is dairy free, egg free, paleo, and Whole30 compliant. And it still has SO MUCH FLAVOR!! So what are you waiting for?
What you’ll need:
Cashews (soaked)
Nutritional yeast
Almond milk
Garlic powder
Salt
Bacon
Pepper
Ingredients:
1 cup cashews, soaked
1/2 cup almond milk
2 tablespoons nutritional yeast
1 teaspoon garlic powder
3/4 teaspoon salt
5-6 strips of bacon, already cooked
Dash of pepper
Instructions:
Soak your cashews in warm/hot water, make sure they’re fully submerged, for 3+ hours.
Put cashews, almond milk, nutritional yeast, garlic, salt and pepper in a blender. Blend until smooth cream sauce texture.
Once fully blended, add bacon in and mix so the bacon is evenly distributed in the sauce.
Add to your favorite pasta alternative.