Vegan Carbonara (Easy Recipe With Creamy Sauce)
This Vegan Carbonara is a creamy, flavorful twist on the classic Italian dish, perfect for plant-based food lovers! Made with silken tofu, vegan bacon, and a rich, smoky sauce, it delivers the authentic flavors of traditional carbonara without any animal products. Tossed with al dente spaghetti, this easy recipe combines kala namak (black salt) for that eggy flavor, nutritional yeast for a cheesy kick, and a hint of liquid smoke for depth. Gluten-free pasta and plant-based cream options make it versatile for everyone. Ready in just 30 minutes, it’s the ultimate comfort food for a quick and satisfying meal!
Equipment
- Large pot of water for cooking the pasta.
- Large saucepan or large pan for the sauce.
- High-speed blender for a silky-smooth sauce.
- Small bowl for mixing the smoky "bacon" marinade.
Ingredients
For the Pasta:
- 12 oz al dente spaghetti or gluten-free pasta
- A little salt for the pasta water
For the Vegan Carbonara Sauce:
- 1 cup silken tofu
- 2 tablespoons nutritional yeast flakes
- 1 teaspoon kala namak black salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 tablespoon lemon juice
- 1 teaspoon apple cider vinegar
- ½ cup oat milk or soy milk
- 1 tablespoon corn starch or chickpea flour
- 1 teaspoon dijon mustard
- 1 tablespoon miso paste
- Pasta water as needed for thinning the sauce
For the Smoky Vegan Bacon:
- 1 block 14 oz firm tofu, crumbled or diced into small cubes
- 1 tablespoon liquid smoke
- 2 teaspoons soy sauce
- 1 tablespoon maple syrup
- 1 teaspoon garlic powder
- Pinch of sea salt
For Garnish:
- Fresh parsley chopped
- Grated vegan parmesan cheese
Instructions
Cook the Pasta:
- Bring a large pot of water to a boil. Add a little salt and cook the spaghetti until al dente. Reserve 1 cup of pasta water, then drain and set aside.
Make the Smoky Vegan Bacon:
- In a small bowl, mix liquid smoke, soy sauce, maple syrup, and garlic powder. Toss the tofu cubes in the marinade and let sit for 10 minutes. Heat a large pan over medium heat and cook the tofu until golden and slightly crispy. Set aside.
Blend the Vegan Carbonara Sauce:
- In a high-speed blender, combine silken tofu, nutritional yeast flakes, kala namak, onion powder, garlic powder, lemon juice, apple cider vinegar, oat milk, and corn starch. Blend until smooth and creamy.
Heat the Sauce:
- In a large saucepan, pour the blended sauce and warm it over medium-high heat, stirring constantly. Add pasta water a little at a time to achieve a silky sauce consistency.
Combine Everything:
- Toss the cooked spaghetti with the sauce until fully coated. Stir in the smoky tofu bacon bits.
Serve and Garnish:
- Divide the vegan spaghetti carbonara into bowls. Sprinkle with vegan parmesan cheese, a pinch of black pepper, and fresh parsley.
Notes
Tips for the Perfect Vegan Carbonara
- Save the Pasta Water: It’s the secret to creating a glossy, restaurant-worthy pasta sauce.
- Adjust the Kala Namak: Start small; its eggy flavor can be strong.
- Don’t Skip the Tofu Bacon: The smoky, crispy bits make a huge difference.
- Gluten-Free Option: Swap regular spaghetti with your favorite gluten-free pasta.
- Coconut Bacon Alternative: You can try coconut bacon instead of tofu.
- Extra Creamy Texture: Blend in soaked raw cashews or use plant-based cream like soy or oat.
Nutrition
Calories: 380kcalCarbohydrates: 50gProtein: 14gFat: 12gSodium: 450mgFiber: 4g
Tried this recipe?Let us know how it was!