Vegan Classic Spaghetti Carbonara

Indulge in the comforting flavors of this Vegan Classic Spaghetti Carbonara, a plant-based twist on the Italian favorite that's creamy, smoky, and irresistibly satisfying! Perfectly al dente spaghetti is coated in a luscious cashew cream sauce, made silky and rich with nutritional yeast, almond milk, and a hint of black salt for that signature "carbonara" flavor. Sautéed smoked tofu and cremini mushrooms add savory depth and a meaty bite, while freshly chopped parsley provides a vibrant finish. Ready in just 40 minutes, this dairy-free, egg-free carbonara is a wholesome and flavorful meal that even non-vegans will adore. Whether you're planning a cozy weeknight dinner or impressing guests with a hearty vegan pasta dish, this recipe combines classic taste with plant-based perfection.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

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

Directions

Step 1

Start by soaking the raw cashews in hot water for 15 minutes to soften them.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Serve immediately, garnished with freshly chopped parsley. Enjoy your Vegan Classic Spaghetti Carbonara!

Nutrition Facts

Serving size	(1774.6g)

Amount per serving	% Daily Value*
Calories	2193.5

Total Fat 119.7g	0%
Saturated Fat 20.4g	0%
Polyunsaturated Fat 3.4g
Cholesterol 0mg	0%
Sodium 1759.2mg	0%
Total Carbohydrate 201.9g	0%
Dietary Fiber 22.4g	0%
Total Sugars 19.0g
Protein 97.7g	0%

Vitamin D 106.8IU	0%
Calcium 1338.6mg	0%
Iron 24.9mg	0%
Potassium 2872.9mg	0%

*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.

Source of Calories

Fat: 47.3%

Protein: 17.2%

Carbs: 35.5%