Grain-Free, Dairy-Free, Coco Carbonara

This creamy low-carb, dairy-free, plant-based carbonara sauce is made with coconut milk and cashews, rather than heavy cream and parmesan, for a healthier take on a decedent classic. You can use this sauce on zoodles like I did, or try with spaghetti squash for an even lighter version. Whatever you choose to soak up in this special sauce, it's super quick to whip up for a healthier nourishing meal. 

Grain-Free, Dairy-Free, Coco Carbonara

by Sarah Farsh January 10, 2021

  • 1/4 cup pure coconut cream, unsweetened (ingredients should just say "coconut, water." or blend your own)
  • 3 cloves garlic, finely minced 
  • 1 1/2 tbsp nutritional yeast
  • 1/2 lemon, juiced
  • 1 organic egg*
    • vegans can sub with 1/2 cup raw cashews that have been soaked overnight and blended into cream
  • 2-3 cups shiitake mushroom or exotic mushrooms of choice, thinly sliced
  • 1 tbsp coconut aminos
  • 1/2 tsp smoked paprika
  • 1 tsp kosher sea salt and fresh cracked black pepper 
  • fresh parsley chopped, and ground cashews for sprinkling on top
  • 3-4 zucchinis, spiralized
In a sauce pan, warm up coconut cream, garlic, nutritional yeast, lemon juice, salt and pepper together and let simmer. 

Meanwhile, sauté mushrooms, coconut aminos, smoked paprika and pinch of salt to taste for a plant-based bacon replacement. (You can also use turkey bacon if you're not vegan for a healthier alternative to pork.). 

You can scrape your sautéd mushrooms onto a plate and set aside, then use the same pan to lightly warm up your zucchini noodles (zoodles). You don't want to over cook them, just lightly warm up for a couple of minutes on medium heat so they're warm. 

Turn heat off of coconut cream sauce and drop an egg (or cashew cream) into the mixture and slowly stir off of the heat. You don't want to cook the cream sauce further with heat to prevent the egg from cooking. You don't have to worry if you're using cashew cream instead however. 

Once coconut cream is combine, poor over zucchini noodles in pan, and top with sautéd mushrooms. Mix well and sprinkle with parsley and ground cashew powder for serving. I also love red pepper flakes on top and more crushed black pepper. Enjoy! 


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