Vegan Spaghetti Carbonara

Indulge in the creamy decadence of Vegan Spaghetti Carbonara, a plant-based twist on the Italian classic that's sure to satisfy any pasta lover. This dairy-free recipe features a luscious, velvety sauce made from silken tofu and soaked cashews, blended with nutritional yeast, black salt, and a hint of turmeric for a rich, eggy flavor. Smoky vegan bacon or tempeh adds a savory punch, while garlic, smoked paprika, and freshly cracked black pepper elevate the dish to gourmet status. Perfect for weeknight dinners or special occasions, this recipe is not only packed with flavor but also easily customizable with gluten-free spaghetti or garnish options like fresh parsley. Ready in just 45 minutes, this satisfying meal brings comfort food and vegan cuisine together in a truly irresistible way!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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)

Directions

Step 1

Begin by preparing your cashews. If you haven’t soaked them in advance, boil them in water for 15 minutes to soften.

Step 2

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.

Step 3

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.

Step 4

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1-2 minutes, until fragrant.

Step 5

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.

Step 6

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.

Step 7

Once the sauce is warmed through, add the cooked spaghetti to the skillet and toss to coat the noodles evenly in the sauce.

Step 8

Stir in the crispy vegan bacon or smoked tempeh, reserving a small amount for garnish if desired.

Step 9

Season the pasta with freshly cracked black pepper and adjust salt to taste.

Step 10

Serve immediately, garnished with the remaining vegan bacon bits and chopped fresh parsley, if desired.

Nutrition Facts

Serving size	(1068.9g)

Amount per serving	% Daily Value*
Calories	2760.7

Total Fat 96.0g	0%
Saturated Fat 15.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 5341.1mg	0%
Total Carbohydrate 375.1g	0%
Dietary Fiber 29.9g	0%
Total Sugars 23.3g
Protein 97.6g	0%

Vitamin D 50.7IU	0%
Calcium 1147.1mg	0%
Iron 24.6mg	0%
Potassium 2406.8mg	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: 31.4%

Protein: 14.2%

Carbs: 54.5%