Vegan Carbonara


My husband and I sometimes have a difficult time deciding on dinner. One night I asked him what he would like me to try to veganize that we had not had since becoming vegan and the first thing that popped out of his mouth was carbonara! 


Author: Vegan Wife Happy Life
Prep Time: 20 minutes
Cook Time:  20 minutes
Serves: 3-4


  • 1 Red Onion
  • 4 Cloves of Garlic
  • 1 C Soaked Cashews (or boil until soft)
  • 1/2 C Silken Tofu 
  • 3/4 C Vegetable stock
  • 1/4 C Almond or Cashew Milk
  • 1/2 tsp Smoked Paprika
  • 1 tsp Liquid Smoke (to taste)
  • Salt & Pepper (to taste)
  • 3 Tbsp Nutritional Yeast (to taste)


  • Mince red onion and garlic cloves - add to nonstick pan (1 tbsp olive oil recommended) and cook until soft
  • Combine onion, garlic, and rest of the ingredients into blender or food processor and blend until you reach a desired consistency
  • Taste, add more seasoning if desired
  • Heat, and serve with your favorite pasta or on top of pizza!

Kale Pesto


Pesto is by far my favorite sauce to add to ANYTHING! I love that it is so versatile that it can go on a sandwich, in pasta, on pizza, toast, you name it! What I love about this recipe is that it can be made with so many different types of greens!  

Pesto-filled pizza rolls

Pesto-filled pizza rolls


Just a few simple ingredients!

Zoodles topped with pesto

Zoodles topped with pesto


Author: Vegan Wife Happy Life
Prep Time: 5 minutes
Cook Time:  10 minutes
Serves: 2-3


  • 1 C Parsley
  • 1 1/2 C Kale
  • 1/4 C Basil
  • 3/4 C Almonds (or pine nuts, or cashews)
  • 1/3 C Lemon Juice
  • 3/4 C Olive or Vegetable Oil
  • 4 Garlic Cloves
  • 1 Tsp Salt
  • 2 Tsp Nutritional Yeast


  • 1/4 C Almond Milk
  • 1/4 C Vegan Parm

Note: If you are oil free, I have replaced the oil with 1/2 C almond milk. The taste changes a bit, but it is still delicious!


  • Combine all ingredients into blender or food processor
  • Pulse until desired consistency
  • Serve raw or cooked!

Jalapeno Sweet Potato Cheese


This DELICIOUS sauce goes great as a dip, on top of vegan cheese steaks, on cold sandwiches, in salads, you name it!


Author: Vegan Wife Happy Life
Prep Time: 5 minutes
Cook Time:  10 minutes
Serves: 4-6


  • 1 large sweet potato, diced into 1 inch cubes
  • 2-3 jalapenos - minced
  • 1/4 cup almond (or other non-dairy, unflavored) milk
  • 3 tbsp nutritional yeast
  • 2 tbsp soy sauce
  • 2 tbsp lemon juice
  • 1/2 - 1 tbsp hot sauce (I like Cholula or Frank's)
  • 1/2 tsp garlic powder
  • 1/4 tsp salt


  • Boil sweet potatoes until it is easy to put a fork through them. Drain and let it cook once cooked.
  • While you are cooking the sweet potatoes, mince the jalapenos and put them in a small pan on medium heat until soft.
  • Put sweet potato & all ingredients except for the jalapenos into food processor (you can also use a blender). Blend until  you get the consistency you are looking for.
  • Now is the fun part - taste test! I always tend to add more seasoning along the way, but I definitely like a TON. Once you have the taste you are looking for, add the jalapenos, and SERVE!
  • I recommend making some vegan cheese steaks, using it as a dipping sauce, or mixing it into tacos! I have also put it on sandwiches - it is multi-functional!