Vegan Spaghetti Carbonara

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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. 

Author: Sarah Leadon
Average: 5 (2 votes)
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
6 persons



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.

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