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Close up of a bowl of vegan carbonara pasta on a marble benchtop with striped linen napkin.
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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
Cook Time 15 minutes
Total Time 35 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