Name: Vegan Spaghetti Carbonara Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 6 persons
Cuisine: Caribbean
Ingredients: 1 cup Raw Cashews; 3 cups Water; 1 pound Spaghetti Noodles; 1 pound Silken Tofu; ½ cup Unsweetened Almond Milk; 2-3 tablespoons Nutritional Yeast; 1/4 cup Vegan Parmesan Cheese; 4 tablespoons Olive Oil; 1 pound Button Mushrooms; 3 Garlic cloves, minced; 2 tablespoons chopped Parsley; 1 teaspoon Salt; 1/2 teaspoon Black Pepper

Front shot of Vegan Spaghetti Carbonara in a plate

Aerial shot of Vegan Spaghetti Carbonara in a plate on top of a cloth

Close up shot of Vegan Spaghetti Carbonara

Carbonara is a classic Italian dish. But just because you're vegan does not mean you should miss out on a creamy, decadent, delicious bowl of carbonara. There's nothing worse than overcooked pasta. So to make this Vegan Carbonara, we tossed spaghetti cooked to al dente in a cashew tofu sauce. We also sautéed mushrooms to add texture and give the carbonara a meaty flavor. Best of all, this vegan recipe is so delicious you won't even miss the eggs or bacon.

Equipment Needed

Blender

Large Cast Iron Skillet

Large Mixing Bowl

Author: Sarah Leadon

Prep Time

5 mins

Cook Time

25 mins

Total Time

30 mins

Serves

6 persons

Ingredients

1 cup Raw Cashews
3 cups Water
1 pound Spaghetti Noodles
1 pound Silken Tofu
½ cup Unsweetened Almond Milk
2-3 tablespoons Nutritional Yeast
1/4 cup Vegan Parmesan Cheese
4 tablespoons Olive Oil
1 pound Button Mushrooms
3 Garlic cloves, minced
2 tablespoons chopped Parsley
1 teaspoon Salt
1/2 teaspoon Black Pepper

Instructions

Place the cashews and water into a large bowl and let it sit for 4-8 hours. Then, drain the cashews and set them aside.

Cook the spaghetti pasta in a pot of salted water according to the package instructions until it is al dente.

Remove 1/2 cup of the spaghetti pasta water, then drain the spaghetti pasta. Return the spaghetti pasta to the pot and toss it with 1-2 tablespoons of oil.

Place the cashews, tofu, almond milk, nutritional yeast, and vegan Parmesan cheese into a high-speed blender and blend until the carbonara sauce is smooth and creamy, scraping the sides of the blender if necessary.

To a large skillet add two tablespoons of oil. Set it over medium-high heat.

Add the mushrooms to the skillet and arrange them in an even layer. Cook for 5-8 minutes until the mushrooms soften.

Add garlic. Cook for 1 minute until fragrant.

Add the cooked spaghetti, tofu cashew mixture, parsley, salt, and pepper and stir to coat the noodles in the sauce.

Cook the carbonara for 4-5 minutes until it is thoroughly heated.

Garnish the spaghetti carbonara with parsley before serving.