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Anything You Can Eat I Can Eat Vegan!

I always love to post easy, delicious and accessible vegan foods and meals, showing that veganism can be for anyone!

Creamy and Vegan Mushroom Carbonara Recipe

Creamy and Vegan Mushroom Carbonara Recipe


One of the classic meals that I make in my house hold is the mushroom carbonara. I have loved pasta dishes my whole life so when I went vegan I just knew I had perfect a carbonara!

This is super simple and can literally be whipped up in the time it takes to cook the pasta, so is a perfect weekday meal! As a cook it is worth noting that I am a throw things all together kind of girl without measurements so this is just a rough guide, please do find the balance that works for you.

  1. Put pasta of your choice onto boil with a generous pinch of salt and a drizzle of oil

  2. In a frying pan saute half an onion, with 2-3 cloves of garlic (adjust this for as much garlic as you would like)

  3. Once the onions are softened add in 2 cups of sliced mushrooms

  4. Cook until soft, then mix in a teaspoon of dijon mustard, then turn the mushrooms onto the lowest heat setting

  5. Then you need to mix in your creamy sauce, which I make in 2 different ways. One is a cashew base, and one is soy yogurt which I use when I am following slimming world.

    • For the cashew sauce, soak cashews in boiling water for 10 minutes, then pour away most of the water and blend until smooth. Add in a table spoon of nutritional yeast, and either a squeeze of lemon, or teaspoon of white wine vinegar, and season with salt and pepper. Blend again, adding more water if you need to make the mix more liquidy. You want it to be the consistency of a normal pasta sauce! Add into the pan and simmer on low for 5 minutes (you may have to thin down further with water as it thickens as it cooks)

    • For the yogurt base I use the Alpro Go On Yogurt, which is far creamier than the other versions. I had found this to be the only yogurt to have worked for me. In the pan add 3 tablespoons of the yogurt in with 1 tablespoon of nutritional yeast and lots of salt and pepper. Keep the temperature low when you mix in!

  6. Drain the pasta leaving a tiny reserve of the water, then combine together with your sauce. Adding the cooking water in helps the sauce become really silky.

  7. Optional- Top with parsley!

Let me know what you lovelies think if you recreate this meal, and I would LOVE to see any pictures you take so please tag me in them on Insta - @allthingsveganuk


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