Vegan Spaghetti Carbonara
Experience the ultimate comfort food with a tantalizing twist in this Vegan Spaghetti Carbonara recipe! This plant-based take on the classic Italian dish features creamy cashew and silken tofu sauce, seasoned with nutritional yeast, black salt, and smoky spices for that signature carbonara flavor. Crispy vegan bacon or smoked tempeh adds a savory, smoky touch, perfectly complementing the al dente spaghetti. Ready in just 45 minutes, this recipe is packed with wholesome, dairy-free ingredients like unsweetened plant-based milk and a hint of lemon juice for a luscious, tangy balance. Garnish with fresh parsley for a bright, herbal finish, and savor every bite of this dairy-free, egg-free, and optionally gluten-free pasta dish that guarantees to impress vegans and non-vegans alike. Perfect for weeknight dinners, special occasions, or whenever you're craving a satisfying, cruelty-free classic!
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Recipe Information
Ingredients
- 400 g Spaghetti (dry, gluten-free if needed)
- 200 g Silken tofu
- 120 ml Unsweetened plant-based milk (such as almond or soy)
- 3 tbsp Nutritional yeast
- 100 g Cashews (soaked for 4-6 hours or boiled for 15 minutes)
- 2 tbsp Lemon juice
- 1 tsp Black salt (Kala Namak)
- 1 tsp Smoked paprika
- 0.5 tsp Ground turmeric
- 2 cloves Garlic (minced)
- 2 tbsp Olive oil
- 150 g Vegan bacon or smoked tempeh (diced)
- 1 tsp Salt
- 1 tsp Black pepper (freshly cracked)
- 2 tbsp Chopped fresh parsley (optional, for garnish)
Instructions
Begin by preparing your cashews. If you haven’t soaked them in advance, boil them in water for 15 minutes to soften.
Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Reserve 1 cup of pasta water before draining and set aside.
To make the carbonara sauce, blend the soaked cashews, silken tofu, plant-based milk, nutritional yeast, lemon juice, black salt, smoked paprika, turmeric, and a pinch of salt in a blender. Blend until smooth and creamy, adding a splash of pasta water if needed to achieve a pourable consistency.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1-2 minutes, until fragrant.
Add the diced vegan bacon or smoked tempeh to the skillet. Cook until crispy, about 5-7 minutes. Remove from the skillet and set aside.
In the same skillet, add the prepared carbonara sauce and heat it gently over low-medium heat, stirring frequently. If the sauce is too thick, add small amounts of the reserved pasta water to loosen it.
Once the sauce is warmed through, add the cooked spaghetti to the skillet and toss to coat the noodles evenly in the sauce.
Stir in the crispy vegan bacon or smoked tempeh, reserving a small amount for garnish if desired.
Season the pasta with freshly cracked black pepper and adjust salt to taste.
Serve immediately, garnished with the remaining vegan bacon bits and chopped fresh parsley, if desired.
Nutrition Facts
Calories |
2761 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.0 g | 123% | |
| Saturated Fat | 15.3 g | 76% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5341 mg | 232% | |
| Total Carbohydrate | 375.1 g | 136% | |
| Dietary Fiber | 29.9 g | 107% | |
| Total Sugars | 23.3 g | ||
| Protein | 97.6 g | 195% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 1147 mg | 88% | |
| Iron | 24.6 mg | 137% | |
| Potassium | 2407 mg | 51% | |
*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.
