Vegan Carbonara

If you’re a fan of creamy pasta dishes but are looking for a plant-based option, this vegan carbonara recipe will impress! 
The creamy cashew-based carbonara sauce is the star of this dish. It’s made with a blend of raw cashews, soy milk, lemon juice, garlic, nutritional yeast, and miso paste, and it’s super easy to make in a high-speed blender. Just blend all the ingredients until smooth, taste, and season with salt and pepper, and you’re ready to go! For an extra cheesy flavor, I love finishing it with a sprinkle of my Pumpkin Seed Parmesan. So good!

Why You’ll Love This Recipe for Vegan Carbonara

• Creamy and delicious: The cashew-based carbonara sauce is rich, smooth, and flavorful. It’s the perfect complement to the pasta, creating a satisfying and tasty dish.
•  Easy to make: This recipe doesn’t require special skills and comes together quickly and easily, making it a great choice for a weeknight dinner.
•  Vegan and plant-based: If you’re looking for a meatless meal that is still satisfying and filling, this vegan carbonara is perfect. The tofu bacon bits add a savory, smoky flavor and a crispy texture, making it a great alternative to traditional bacon.
•  Versatile: You can use any pasta you like for this recipe, so feel free to use your favorite. Fettuccine, linguine, fusilli or rigatoni are all great options. And if you don’t have an air fryer or a frypan, you can bake the tofu bacon in the oven instead. It’s budget-friendly: This recipe serves four people and only costs around $6. It’s a great way to enjoy a tasty and satisfying meal without breaking the bank.

Ingredients

To get that silky smooth texture, you’ll need a high-speed blender for this vegan carbonara recipe. If your blender is weaker, soak the cashews overnight to get them really soft. An air fryer is completely optional but super handy.

Equipment:

• A high-speed blender
•  An air fryer (optional)

Shopping list:

• Raw cashews
•  Soy milk (unsweetened)
•  Lemon
•  Garlic
•  Nutritional yeast
•  Light miso paste
•  Salt and pepper
•  Extra firm tofu
•  Soy sauce
•  Maple syrup
•  Smoked paprika
•  Spaghetti (or pasta of choice)

Key Ingredients

• Raw cashews: These are the base of the creamy carbonara sauce. They provide a rich, nutty flavor and a smooth, velvety texture when blended with the other sauce ingredients. Be sure to soak the cashews in boiling water for at least 10 minutes before blending to soften them and make them easier to blend.
•  Tofu: Tofu is a great plant-based protein used to make the tofu bacon bits in this recipe. In addition, it’s high in protein and has a neutral flavor, making it a versatile ingredient that can take on the flavors of the marinade. Be sure to use extra firm tofu for this recipe, as it holds its shape better and becomes crispy when fried.
•  Nutritional yeast: This type of deactivated yeast has a savory, nutty flavor and is often used as a flavor enhancer in vegan recipes. Moreover, it’s a great source of vitamins and minerals, including B vitamins, adding a delicious depth of flavor to the carbonara sauce.
•  Miso paste: This is a fermented paste made from soybeans, salt, and a type of fungus called koji. It has a savory, umami flavor and is often used to add depth and complexity to sauces and marinades. This recipe adds a nice depth of flavor to the carbonara sauce.
•  Pasta: Any pasta will work for this recipe, so feel free to use your favorite. Spaghetti, fettuccine, linguine, and bucatini are all great options. Just cook the pasta according to the package instructions and drain it before adding it to the sauce.

Storage Instructions

If you have leftovers of this vegan carbonara, you can store them in an airtight container in the refrigerator for up to 3 days. To reheat, place the leftovers in a saucepan over low-medium heat, stirring occasionally, until heated through, adding a splash of soy milk or water if needed to thin the sauce and prevent burning. Alternatively, you can also reheat the leftovers in the microwave using a microwave-safe dish.
Note: The tofu bacon bits may become slightly soft when stored in the refrigerator, but they should still be flavorful. If you prefer a crisper texture, make a fresh batch of tofu bacon when you’re ready to serve the leftovers.

In conclusion, this vegan carbonara recipe is a delicious and satisfying plant-based meal perfect for a weeknight dinner. The creamy cashew-based carbonara sauce and the crispy tofu bacon bits come together to create a flavorful and filling dish. And the best part? It’s easy to make and budget-friendly, making it a great choice for anyone looking to add more plant-based meals to their repertoire.
I hope you enjoy this recipe! If you try it, I’d love to hear your thoughts in the comments below. Do you have any variations or substitutions that you’ve tried? Let me know!

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Vegan Carbonara

This creamy vegan spaghetti carbonara features a smooth cashew-based sauce and crispy tofu bacon bits for a tasty plant-based take on a classic Italian dish.

Course Main Course

Cuisine Italian

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 4 serves

Calories 760kcal

Equipment

• High speed blender
• Air fryer optional

Ingredients

Carbonara Sauce

• 1 cup raw cashews approx. 4 oz (113 g)
• ½ cup unsweetened soy milk approx. 4 fl oz (120 ml)
• 1 tbsp lemon juice approx. ½ of lemon; 15 ml
• 1 clove garlic peeled
• 1 tbsp nutritional yeast 1.5 tsp; optional
• ½ tbsp light miso paste optional
• salt to taste
• pepper to taste

Tofu Bacon Bits

• 16 oz extra-firm tofu approx. 450 g; drained and pressed
• ⅓ cup soy sauce approx. 2.7 fl oz (80 ml)
• 1 tbsp maple syrup approx. 0.5 oz (15 g)
• 1 tsp smoked paprika

Pasta

• 16 oz spaghetti approx. 500 g; use any long pasta

Instructions

Prep the tofu bacon:

• Press tofu between paper towels under a heavy pan for 10–20 minutes.
• Cut into 1/8″ thick strips, then into small squares.
• Whisk soy sauce, maple syrup, and smoked paprika. Toss tofu in marinade and let sit 10 minutes.

Cook the tofu:

• Air fryer: 200 °C (390 °F) for 18 minutes, shaking once.
• Oven: 210 °C (410 °F) for 20–25 minutes on a lined sheet, flipping halfway.
• Stovetop: Fry in oil over medium-high heat 2–3 minutes per side until golden. Drain on paper towels.

Cook the pasta:

• Boil salted water and cook spaghetti according to package directions until al dente. Drain, reserving ½ cup pasta water.

Make the sauce:

• Soak cashews in boiling water 10 minutes, then drain.
• In blender, combine cashews, soy milk, lemon juice, garlic, nutritional yeast, miso, salt, and pepper. Blend until silky, adding reserved pasta water if needed to thin.

Assemble:

• Return pasta to pot over low heat. Pour in sauce and toss to coat, adding pasta water as needed for creaminess.
• Divide among bowls and top with crispy tofu bacon bits.

Video

Notes

Miso paste adds depth but can be omitted.

For extra richness, stir in 1 tbsp vegan butter.

Nutrition

Calories: 760kcal | Carbohydrates: 114g | Protein: 35g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Sodium: 1257mg | Potassium: 834mg | Fiber: 7g | Sugar: 11g | Vitamin A: 367IU | Vitamin C: 10mg | Calcium: 131mg | Iron: 6mg