Vegan Spaghetti Carbonara Recipe
Classic carbonara goes vegan with a velvety cashew sauce and vibrant peas. Enjoy a creamy, plant-based twist in just 30 minutes!
Jump To Recipe
Why I Love Vegan Carbonara
There’s something incredibly satisfying about taking a classic comfort food—like spaghetti carbonara—and transforming it into a vegan powerhouse. I’ve always loved that rich, creamy texture, and honestly, this version manages to hit all the right notes with zero compromise.
The main sauce is a simple blend of soaked cashews, nutritional yeast, and garlic, and it delivers that signature savory depth you’d expect from a traditional carbonara. The smoked paprika brings in a hint of that classic bacon flavor while keeping things lighter and plant-based.
A few things I personally love about this dish:
- it’s ready in under 30 minutes
- the sauce feels both indulgent and nourishing
- you can experiment by tossing in your favorite quick-cooking veggies
Because this recipe uses pantry staples like cashews and nutritional yeast, it’s always easy to throw together even when my fridge is on the emptier side. If you’re someone who craves that creamy pasta comfort, give this vegan spin a go—you might not even miss the original.
Vegan Spaghetti Carbonara
Creamy vegan carbonara with al dente spaghetti, a rich cashew sauce, peas, and a sprinkle of fresh parsley.
Ingredients
Instructions
- 1
In a large pot of salted boiling water, cook the spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the spaghetti.
- 2
In a blender, combine soaked cashews, nutritional yeast, minced garlic, olive oil, smoked paprika, salt, and black pepper. Add vegetable broth and blend until smooth and creamy.
- 3
In the same pot used for the spaghetti, add the drained spaghetti and the creamy sauce. Toss to coat, adding reserved pasta water as needed to reach desired consistency.
- 4
Stir in the peas and cook for an additional 2-3 minutes until heated through.
- 5
Plate the carbonara, garnish with chopped parsley, and serve immediately.
Notes
For a gluten-free option, use gluten-free spaghetti.
The sauce can be prepared ahead of time and stored in the refrigerator for up to 2 days.
Add sautéed mushrooms or spinach for extra flavor and nutrition.
Nutrition Facts
Serves: 4 servings
Calories Per Serving: 350
Frequently Asked Questions About This Recipe
You can substitute cashews with sunflower seeds for a nut-free option or use silken tofu to achieve a similar creamy texture.
Absolutely! Simply use your favorite gluten-free spaghetti or pasta shape to make this recipe fully gluten-free.
Yes, the cashew-based sauce can be prepared up to 2 days ahead and stored in the refrigerator. Just re-blend briskly or stir before tossing with pasta.
Reheat leftovers in a pan with a splash of plant-based milk or water to loosen the sauce until heated through.
