Vegan Carbonara Recipe
Savor a luxuriously creamy, plant-based carbonara that’s just as cozy and indulgent as the Italian classic—minus the dairy and eggs.
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Why This Vegan Carbonara Hits the Spot
I’ll admit, when I first went vegan, pasta carbonara was one of those dishes I thought I’d never truly replace. The creamy, smoky, cheesy sauce just seemed too tied to eggs and dairy. But after tinkering in the kitchen, this vegan version proved me wrong—it genuinely delivers the comfort and flavor I crave.
What seals the deal here is the cashew-based sauce. Once soaked and blended, those little nuts get impossibly smooth. Paired with nutritional yeast and smoked paprika, you get that savory, subtly smoky backbone carbonara is known for—no eggs or cheese needed.
I love it on a night when you want:
- quick, plant-based comfort food
- something hearty that's still healthy
- a crowd-pleaser that passes for 'classic' even amongst non-vegans
Flavor-wise, the smoky tempeh (or sautéed mushrooms!) adds protein and those little bites that make carbonara feel extra special. I like a heavy hand of cracked black pepper and a sprinkle of parsley—for color, freshness, and that final Italian touch.
It’s hearty enough for a solo dinner, casual enough for a weeknight, and, honestly, elegant enough to serve at a dinner party. Enjoy this bowl of pure, plant-based comfort!
Creamy Vegan Carbonara
Creamy, plant-based carbonara pasta with cashew sauce, nutty nutritional yeast, and your choice of smoky tempeh or mushrooms.
Ingredients
Instructions
- 1
Cook the Pasta: In a large pot of boiling salted water, cook the spaghetti or fettuccine according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
- 2
Prepare the Sauce: In a blender, combine soaked cashews, nutritional yeast, garlic, vegetable broth, olive oil, smoked paprika, and black salt. Blend until smooth and creamy, adding reserved pasta water gradually to achieve desired consistency.
- 3
Combine: In a large skillet, add the chopped tempeh or mushrooms and sauté until browned. Pour the cashew sauce over the sautéed ingredients and stir to combine. Add the cooked pasta and toss gently until well coated.
- 4
Serve: Divide the vegan carbonara into bowls, garnish with fresh parsley, and sprinkle with black pepper before serving.
Notes
For gluten-free, use certified gluten-free pasta.
Black salt creates a subtle eggy flavor, but regular salt works as well.
Soak cashews for a smoother sauce—overnight is best, but 30 minutes in hot water works if needed.
Nutrition Facts
Serves: 4 servings
Calories Per Serving: 350
Frequently Asked Questions About This Recipe
Yes! Simply use your favorite gluten-free pasta to make this dish entirely gluten-free.
No, you can substitute tempeh with sautéed mushrooms for a similar savory, smoky flavor.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of plant milk or water to loosen the sauce.
Black salt adds a subtle eggy flavor, but you can use regular salt if you don't have it on hand.
The sauce can be frozen separately for up to 2 months. Thaw and blend again for best texture.
