Vegan Classic Spaghetti Carbonara
Indulge in the creamy decadence of Vegan Classic Spaghetti Carbonara, a plant-based take on the iconic Italian favorite that’s perfect for dinner parties or family nights. Featuring a luscious cashew-based sauce blended with nutritional yeast, garlic powder, and almond milk for a satisfying dairy-free richness, this recipe redefines comfort food. Smoked tofu and sautéed cremini mushrooms bring smoky, umami-packed flair, while black salt adds an irresistible hint of egg-like flavor. Ready in just 40 minutes, it’s quick, wholesome, and packed with flavor. Serve this hearty vegan carbonara with a sprinkle of fresh parsley for a beautifully vibrant finish. Ideal for anyone craving a cruelty-free version of a classic that doesn’t compromise on taste.
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Recipe Information
Ingredients
- 400 g spaghetti
- 150 g raw cashews
- 3 tbsp nutritional yeast
- 1 tsp garlic powder
- 1 tsp onion powder
- 250 ml unsweetened almond milk
- 2 tbsp olive oil
- 200 g smoked tofu
- 200 g cremini mushrooms
- 0.5 tsp black salt
- 0.5 tsp black pepper
- 2 tbsp parsley
- 500 ml water
Instructions
Start by soaking the raw cashews in hot water for 15 minutes to soften them.
Meanwhile, bring a pot of salted water to a boil and cook the spaghetti according to the package instructions until al dente. Reserve 1 cup of the pasta water, then drain and set aside.
Drain the soaked cashews and add them to a blender along with nutritional yeast, garlic powder, onion powder, almond milk, and 500 ml of water. Blend until creamy and smooth.
In a large skillet, heat olive oil over medium heat. Dice the smoked tofu into small cubes and add them to the skillet. Cook until they are browned and slightly crispy, about 5 minutes.
Slice the cremini mushrooms and add them to the skillet with the tofu. Cook for an additional 5 minutes until the mushrooms are soft and browned.
Lower the heat and pour the cashew cream into the skillet with the tofu and mushrooms. Stir to combine and allow to heat through, adding reserved pasta water a little at a time until the sauce reaches your desired consistency.
Season the sauce with black salt and black pepper, then add the cooked spaghetti to the skillet. Toss everything together to coat the spaghetti evenly in the sauce.
Serve immediately, garnished with freshly chopped parsley. Enjoy your Vegan Classic Spaghetti Carbonara!
Nutrition Facts
Calories |
539 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.2 g | 37% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 448 mg | 19% | |
| Total Carbohydrate | 48.2 g | 18% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 4.4 g | ||
| Protein | 23.9 g | 48% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 275 mg | 21% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 681 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
