This vegan carbonara recipe is not at all authentic (this carbonara recipe is), but it is delicious and I think you will love it! Traditional carbonara is made with pork, eggs and cheese, so of course this vegan version is completely different. Stock up on more of the best vegan comfort food dishes with recipes like this one and so many others. Some of my favorites include Vegan Pot Pie, Vegan Chicken and Dumplings, and Vegan Shepherd’s Pie!
Why should you make this vegan carbonara?
It’s an easy dinner recipe! You can make this easy dinner for any occasion. It’s an excellent weeknight dinner to serve to the family, but it also doubles as an impressive date night/ dinner party entree. The vegan pancetta is SO good. Seriously, the biggest reason my family always requests this dish for dinner is for the little bits of flavor packed pancetta tofu! They’re pretty addictive. It’s oh so creamy. The cheesy cashew based sauce is easy to make and full of flavor. You’ll love how decadent and creamy it really is!
Ingredients needed (with substitutions)
For the vegan pancetta:
Tofu – Make sure it’s firm or extra firm so it holds its shape while cooking. You could substitute tempeh, soy curls or even mushrooms for vegan mushroom carbonara. Soy Sauce – You can use tamari for a gluten free substitute. Tomato Paste Olive Oil – You can swap this out for avocado oil if preferred. Garlic Powder Liquid Smoke – If you don’t have any liquid smoke, you can use smoked paprika instead.
For the creamy sauce:
Cashews – You could try subbing with raw slivered almonds or sunflower seeds, if needed. Garlic – Freshly minced garlic yields the best aroma and flavor. Water Nutritional Yeast – You can leave this out if you’re not a fan. Lemon Juice – Only use freshly squeezed lemon juice, not the bottled alternative. Salt
The rest:
Spaghetti Noodles – Any spaghetti noodles will work, from white to whole wheat or gluten free. I used brown rice noodles. Basil – Fresh basil adds the best touch of fresh flavor to this hearty dish. Vegan parmesan cheese – Either my recipe or I love Violife’s vegan parmesan, it tastes a lot like the real thing.
How to make vegan carbonara
Find the complete printable recipe with measurements below in the recipe card.
Make the vegan pancetta
Press the tofu, then cut it into into very small cubes. In a large bowl, whisk together the soy sauce, tomato paste, olive oil, garlic powder and liquid smoke. Add the tofu pieces and stir well to coat in the sauce. Dump the tofu/sauce mixture onto the prepared pan and spread the tofu out evenly. Bake in the oven for 35-45 minutes, flipping the tofu over once halfway through cooking. Be careful not to burn the tofu. Remove and set aside.
Make the creamy sauce for vegan carbonara
Bring 4 cups of water to a boil. Pour the hot water over the cashews and let soak for 5 minutes. Drain the cashews and discard the soaking water. Add them to a blender along with the rest of the sauce ingredients and blend until smooth. Want a no blender required version? You can use this recipe for Dairy Free Alfredo Sauce instead for the sauce. I’d probably add some nutritional yeast, black pepper, and turmeric just like the cashew based sauce.
Stir it all together and enjoy!
Boil the noodles according to package instructions, then drain and return back to the pot. Add in the cream sauce and stir over low-medium heat until the sauce thickens somewhat. Serve immediately with tofu “pancetta”, black pepper, fresh basil and vegan parmesan, as desired. Enjoy!
Frequently asked questions
Want more creamy vegan pasta recipes?
Vegan Baked Ziti Vegan Mushroom Stroganoff Vegan Baked Mac and Cheese Creamy Lemon Asparagus Pasta Vegan Alfredo Sauce
*This recipe has been updated August 2024 with a more flavorful sauce. I think you’ll like the new & improved version even more than the original!
