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Plant-based Carbonara Ravioli

For the Sauce:

200 g  Raw Macadamia Nuts

Juice of 1 lemon

1 tbsp of nutritional yeast

1 tsp of salt

1 tsp of garlic powder

1/3 tsp of ground white pepper

300 – 400 ml of hot water

1 tbsp of vegan butter

1 pinch of nutmeg

Method:

Soak macadamia nuts in water until absorbed for at least for 4 hours.

Strain and discard water. 

Add all the sauce ingredients to the blender and blend until all you get a nice thick sauce. 

For smokey bits:

50 g of smoked bacon – cut in small cubes

1 tbsp of grapeseed oil

Pan fry the cubed smoked tofu on grapeseed oil using a non-stick pan, turning, until they are crispy.

To serve:

Cook Quesava Ravioli following the instructions on the packaging, top with sauce and smokey bits.

 

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