Macadamia Carbonara Sauce

This Macadamia Carbonara is a classic Italian inspired white sauce. It’s rich, creamy and perfect with all kinds of pasta for a quick lunch or dinner!  The macadamia nuts add a mild creaminess and are a nice alternative to cashews, which are often used in plant-based white sauces.

Created by:
1 hr 30 mins
Intermediate
4 SERVERS

Nutrition per serving

Energy

397.4 kcal

Fat

37.2 g

Saturates

5.9 g

Carbs

7.0 g

Sugars

4.7 g

Fiber

6.5 g

Protein

7.8 g

Salt

0.7 g

Nutrition per serving

Energy

397.4 kcal

Fat

37.2 g

Saturates

5.9 g

Carbs

7.0 g

Sugars

4.7 g

Fiber

6.5 g

Protein

7.8 g

Salt

0.7 g
0%

PREP TIME

75 min

0%

COOK TIME

15 min

0%

TOTAL TIME

1 hr 30 mins

Ingredients

Method

  1. 1. In a food processor, add the macadamia nuts, cooked cauliflower and some of the nut milk.

    2. Next, start to blend. When the nuts and cauliflower start to break down, stop the machine and add the remaining ingredients.

    3. Continue to blend until the sauce is smooth and creamy.

    4. Serve stirred through pasta with steamed broccoli.

Tips

To minimise food waste store nuts/seeds out of direct light and heat and always in an airtight container.
Nutritional yeast is a good way to create a savoury ‘cheesy’ flavour in plant-based food. It’s a common vegan cheese substitute, high in nutrition and often fortified with vitamin B12.

Ingredients

Method

  1. 1. In a food processor, add the macadamia nuts, cooked cauliflower and some of the nut milk.

    2. Next, start to blend. When the nuts and cauliflower start to break down, stop the machine and add the remaining ingredients.

    3. Continue to blend until the sauce is smooth and creamy.

    4. Serve stirred through pasta with steamed broccoli.

Related recipes

20 mins

Intermediate
This Coconut Barfi recipe is a vegan version of the classic South Indian sweet, spiced with ground cardamom, topped with flaked nuts and naturally sweetened with dates.