Do you sometimes just crave for Spaghetti Cabonara? But let's face it - it's the opposite of vegan, let alone clean eating.
Here comes the solution: Zoodles à la Cabonara. Swop bacon with tofu, egg and cream with cashewcream.
I bet you'll love it!
Zoodles have been a trend for a while, the first time I discovered it was when I read Attila Hildmans cook Book "Vegan for Fit". I have been loving the idea of Zoodles and this sauce for a while, so I thought I might aswell share it with you. His version goes along with almond cream, but as I favour cashews a lot more here comes my version.
For 1 person:
1-2 zucchinis (try to get a straight one)
100 g cashewcream
100 ml water
1 package smoked tofu
1 piece of garlic
Spices, salt & pepper, plant based fat
Dice the tofu into bacon sized cubes. Frie in a pan until it gets a light touch of dark brown.
Cut the onion into small pieces, squeeze the garlic and add to tofu.
Mix the cashewcream w/ water and stirr well. Pour into the pan immediately, otherwise you won't achieve a creamy result.
While letting cook, cut the Zucchini with a spiral cutter, add into the sauce all at a time.
Let cook for about 2 - 4min.
Add the spices