Creamy Vegan Carbonara with Chickpea Flour
A creamy vegan carbonara made with chickpea flour, soy milk, and Japanese umami seasoning shio koji. This egg-free and dairy-free pasta recipe recreates the richness of traditional carbonara using simple plant-based ingredients.
Ingredients
Vegan Carbonara Sauce
- 20 g chickpea flour besan
- 200 g unsweetened soy milk
- 2 teaspoon shio koji
- 1 teaspoon beet sugar any sugar works. If using white sugar, start with a little less
- ½ teaspoon apple cider vinegar
- ½ teaspoon whole grain mustard
Other
- 100 g pasta — 100g
- 30 g onion roughly chopped, about ¼ small onion
- 50 g shimeji mushrooms, button mushrooms or cremini cut into bite-sized pieces
- 1 teaspoon extra virgin olive oil
To finish
- black pepper to taste
Instructions
Cook the pasta
- Cook the pasta in salted water (8g salt per 1L water) according to package instructions.100 g pasta — 100g
Make the sauce base
- In a bowl, whisk together the chickpea flour and a small amount of soy milk until completely smooth.20 g chickpea flour, 200 g unsweetened soy milk
- If lumps remain, strain through a fine mesh sieve before continuing.
- Add the remaining soy milk, shio koji, apple cider vinegar, mustard, and beet sugar. Mix well.2 teaspoon shio koji, 1 teaspoon beet sugar, ½ teaspoon apple cider vinegar, ½ teaspoon whole grain mustard
Make the sauce
- Heat the olive oil in a pan and sauté the onion and shimeji mushrooms until the onion is soft.30 g onion, 50 g shimeji mushrooms, button mushrooms or cremini , 1 teaspoon extra virgin olive oil
- Pour in the sauce mixture and cook over low to medium-low heat, stirring constantly with a spatula.
- Remove from heat once thickened.
Combine
- Add the cooked pasta and toss well to coat with the sauce.
- Serve immediately with a generous amount of black pepper.black pepper