Celery Carbonara Casserole

  • Difficulty: Medium
  • 45 minutes
  • 4 servings

This casserole is so tasty that you won’t believe it has no gluten in it! Instead of spaghetti, we used celery noodles. Cashew sauce gives it a cheesy and nutty flavor, and the bacon completes the taste!

Ingredients Needed for Celery Carbonara Casserole

½ celery root
½ cup cashews
3 eggs
⅓ cup almond milk
2 tablespoons of nutritional yeast
1 tablespoon olive oil
5 slices nitrate-free bacon, chopped
1 onion, diced
1 teaspoon organic butter
sea salt

How to Cook Celery Carbonara Casserole

  1. Add the cashew nuts to a bowl and cover with warm water. Soak for 15-20 minutes.
  2. Preheat the oven to 400˚F/200˚C.
  3. Meanwhile, peel and spiralize your celery root. Set aside the noodles you obtained.
  4. Strain the cashew and add it to a food processor. Also, add the eggs, almond milk, and nutritional yeast. Process for 30 seconds until smooth. Set aside.
  5. Heat the olive oil in a skillet and fry the nitrate-free bacon. Add the onion and cook it until softens. Add the organic butter, sea salt, and pepper. Stir and cook for 1 more minute, on low heat.
  6. Transfer the celeriac noodles and the cooked bacon and onion mixture to a large bowl. Pour the cashew mixture over the noodles. Stir everything.
  7. Transfer to a casserole dish and place in the oven. Bake for 15 minutes.


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