Vegan Spaghetti Carbonara Recipe

Published on February 26th 2022 by Sarah Leadon.
Last updated on March 20th 2024
This recipe, developed through the collective effort of at least six experts, underwent meticulous research and testing for over three months. Learn more about our process in the art and science behind our recipes. This post may contain affiliate links. Read our Disclosure Policy.
Front shot of Vegan Spaghetti Carbonara in a plate

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
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Time & Serves

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.

Sarah Leadon
Author:

Delve into the fusion of food and mood with Sarah. Discover the emotional journey within each recipe. Beyond the kitchen, she's an avid reader and music lover, lost in the rhythms of life.

More posts by Sarah Leadon

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vegan, spaghetti carbonara, tasty, recipe, cashew, easy, best

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Sarah Leadon
Author:

Delve into the fusion of food and mood with Sarah. Discover the emotional journey within each recipe. Beyond the kitchen, she's an avid reader and music lover, lost in the rhythms of life.

More posts by Sarah Leadon