Vegan Carbonara
This Vegan Carbonara Recipe is creamy, savory, and packed with comforting pasta-night flavor without eggs, dairy, or meat. Spaghetti is tossed with a silky cashew-based sauce, crispy vegan bacon, garlic, and nutritional yeast for a plant-based twist on the classic Italian favorite that comes together in about 30 minutes.
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Servings: 4
Equipment
- High Speed Blender
- Large Skillet
- Colander
- Tongs
Ingredients
For the Vegan Carbonara
- 12 ounces spaghetti
- 1 cup raw cashews
- ¾ cup unsweetened plant-based milk
- ¼ cup nutritional yeast
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon ground black pepper
- ½ teaspoon fine sea salt
- 1 tablespoon olive oil
For the Vegan Bacon
- 4 ounces vegan bacon finely chopped
- 2 garlic cloves minced
- ½ teaspoon smoked paprika
- ¼ teaspoon freshly ground black pepper
For Serving
- 2 tablespoons chopped fresh parsley
- Extra nutritional yeast or vegan Parmesan
- Freshly cracked black pepper
Instructions
- Place the cashews in a heatproof bowl and cover them with boiling water. Let them soak for 10 minutes, then drain well. For an even smoother sauce, soak the cashews in cool water for 4 hours or overnight.
- Bring a large pot of generously salted water to a boil. Cook the spaghetti according to the package directions until al dente. Before draining, reserve about 1 cup of the pasta water.
- While the pasta cooks, prepare the sauce. Add the soaked cashews, plant-based milk, nutritional yeast, lemon juice, Dijon mustard, garlic powder, onion powder, black pepper, and salt to a high-speed blender.
- Blend on high until completely smooth and creamy. Scrape down the sides as needed and blend again until the sauce has a silky consistency.
- Heat the olive oil in a large skillet over medium heat. Add the chopped vegan bacon and cook for 3–4 minutes, stirring occasionally, until lightly crisp.
- Add the minced garlic, smoked paprika, and black pepper. Cook for about 30 seconds, stirring constantly, until fragrant.
- Reduce the heat to low and add the drained spaghetti to the skillet. Pour the creamy cashew sauce over the pasta and toss continuously with tongs until the noodles are evenly coated.
- Add reserved pasta water a little at a time, tossing between additions, until the sauce becomes smooth and glossy and clings to the spaghetti.
- Warm the pasta gently for another 1–2 minutes, but avoid letting the sauce boil. Taste and adjust the seasoning with additional salt, pepper, or nutritional yeast as desired.
- Divide the Vegan Carbonara between bowls and finish with fresh parsley, vegan Parmesan or nutritional yeast, and plenty of freshly cracked black pepper.
