Vegan Carbonara
Traditional Roman carbonara relies on eggs, aged cheese, and cured pork, but this plant-based version recreates the same creamy, savory coating using blended cashew cream and nutritional yeast. Smoked tempeh stands in for the cured pork, and black salt adds a subtle sulfurous note that echoes the original's egg flavor. The sauce comes together while the pasta cooks, making this a roughly 35-minute dinner.
Equipment
- 1 Blender
- 1 Large sauté pan
- 1 Medium pot
- 1 Wooden spoon or spatula
- 1 Colander
Ingredients
For the Cashew Carbonara Sauce
- 1 cup raw cashews Soaked in hot water for 20 minutes then drained
- 1 ¼ cups unsweetened almond milk or any neutral plant milk, preferably room temperature
- 3 tablespoons nutritional yeast Adds cheesy umami flavor
- 1 teaspoon black salt (kala namak) Provides eggy flavor; adjust to taste
- ½ teaspoon freshly ground black pepper
- 1 tablespoon lemon juice Freshly squeezed preferred
For the Pasta & Smoky Tempeh
- 12 oz spaghetti Use high-quality durum wheat or gluten-free if needed
- 1 tablespoon olive oil Extra virgin preferred
- 1 cup smoked tempeh or vegan bacon Chopped into small cubes
Optional Garnishes
- 2 tablespoons fresh parsley Finely chopped
- 1 teaspoon cracked black pepper For finishing
Instructions
- Make the Carbonara Sauce: Combine soaked cashews, unsweetened almond milk, nutritional yeast, black salt, black pepper, and lemon juice in a high-speed blender. Blend on high until silky smooth—this should take about 1–2 minutes. The sauce should be creamy and pourable. Taste and adjust for salt or lemon juice if desired.
- Cook the Pasta: Bring a medium pot of salted water to a boil. Add spaghetti and cook according to package instructions until al dente (typically 8–10 minutes). Drain and reserve about 1/2 cup of pasta water.
- Sauté the Tempeh: While the pasta cooks, heat olive oil in a large sauté pan over medium heat (around 350°F / 175°C). Add the diced smoky tempeh and cook for 5–7 minutes, stirring occasionally, until golden brown and slightly crispy on the edges.
- Combine & Finish: Lower the heat on the sauté pan to medium-low. Add the drained spaghetti to the pan with the tempeh and pour in the cashew carbonara sauce. Toss to coat everything evenly. Add reserved pasta water slowly if the sauce needs thinning—it should coat the noodles luxuriously without becoming soupy. Heat gently for ~2 minutes to marry the flavors.
- Garnish and Serve: Divide the pasta into warm bowls. Garnish with fresh parsley and a generous crack of black pepper. Serve immediately while warm and creamy.
Notes
- Don’t skip the black salt (kala namak)—it's key to mimicking the eggy flavor of classic carbonara.
- For a nut-free version, substitute sunflower seeds for cashews, but soak for an extra 10 minutes.
- To enhance umami, a small splash of soy sauce or a pinch of white miso can be added to the sauce before blending.
Nutrition
Calories: 640kcalCarbohydrates: 81gProtein: 28gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gSodium: 697mgPotassium: 711mgFiber: 6gSugar: 4gVitamin A: 173IUVitamin C: 4mgCalcium: 176mgIron: 5mg
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