Vegan Pasta Carbonara
A creamy and delicious vegan twist on the classic Pasta Carbonara, using plant-based ingredients to recreate the rich flavors.
Veganizing Pasta Carbonara is a delightful challenge that allows us to enjoy this classic dish without animal products.
By swapping out traditional ingredients like bacon and eggs for plant-based alternatives, we preserve the essence of Carbonara while making it accessible for everyone.
This recipe uses smoky tempeh for a bacon-like flavor, nutritional yeast for a cheesy kick, and a creamy cashew base to mimic the rich texture of the original sauce.
Enjoy this quick, comforting meal that’s both satisfying and ethical!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Tempeh replaces bacon for a smoky flavor, silken tofu substitutes eggs for creaminess, and nutritional yeast provides a cheesy taste.
Tips & Notes
- •Use freshly minced garlic for the best flavor.
- •Adjust the amount of nutritional yeast to taste for a cheesier sauce.
Storage & Freezing
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid sauce separation.
Frequently Asked Questions
Can I use other types of pasta?
Yes, you can use any pasta shape you prefer.
How can I make the sauce creamier?
You can add more silken tofu or a splash of plant-based milk.
Can I substitute tempeh?
Yes, you can use marinated tofu or mushrooms for a different flavor.
Is this recipe gluten-free?
Use gluten-free pasta to make it gluten-free.
How long does leftovers last?
Store leftovers in an airtight container in the fridge for up to 3 days.
Rate this Recipe
Loading votes...
You May Also Like
A creamy and delicious vegan twist on the classic Pasta Carbonara, using plant-based ingredients to recreate the rich flavors.
Ingredients
Instructions
- 1
In a large non-stick skillet, add tempeh and 1/2 cup water. Bring to a simmer over medium-high heat.
- 2
Simmer until the water evaporates, then continue to cook the tempeh until golden and crisp.
- 3
Remove tempeh from the pan, reserving a small amount of the rendered liquid. Sauté garlic in the same skillet until fragrant.
- 4
In a mixing bowl, combine sautéed garlic, nutritional yeast, silken tofu, salt, and pepper. Whisk until well combined.
- 5
Boil 8 cups of water in a large pot. Add spaghetti and salt, cooking until al dente.
- 6
Drain pasta, reserving 1 cup of the cooking water. Return pasta to the pot.
- 7
Slowly whisk in 1/2 cup of reserved pasta water into the tofu mixture, then pour over the hot pasta, tossing to coat.
- 8
Add the crispy tempeh and toss to combine. Let rest for a few minutes until the sauce thickens.
- 9
Serve immediately, garnished with fresh parsley.
Comments
Loading comments...