Secret to the best Vegan Carbonara in 20 minutes
Craving pasta? Our easy Vegan Carbonara recipe is so creamy and rich, you won't believe it's dairy-free. Discover how to make it tonight.
Ingredients
- 1 lb spaghetti or bucatini
- 1 cup raw cashews soaked in hot water for at least 15 minutes, then drained
- 8 oz smoked firm tofu or tempeh cut into small lardons or cubes
- 2 tbsp olive oil
- 1 cup hot water plus reserved pasta water
- 0.25 cup nutritional yeast
- 2 cloves garlic
- 1 tsp kala namak (black salt) essential for the eggy flavor
- 1 tsp dijon mustard
- 1 tsp freshly cracked black pepper plus more for serving
- Vegan parmesan cheese and fresh parsley for serving
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Before draining, reserve about 1.5 cups of the starchy pasta water.
- While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat. Add the diced smoked tofu and cook, stirring occasionally, until golden brown and crispy on all sides (about 5-7 minutes). Remove from heat and set aside.
- In a high-speed blender, combine the soaked and drained cashews, 1 cup of hot water, nutritional yeast, garlic cloves, kala namak, and dijon mustard. Blend on high until the sauce is completely smooth and creamy. This may take 1-2 minutes.
- Drain the cooked pasta and return it to the hot pot. Immediately pour the cashew cream sauce over the pasta. Add the crispy tofu and a generous amount of freshly cracked black pepper.
- Toss everything together quickly, adding splashes of the reserved pasta water as needed to create a silky, luscious sauce that coats every strand of pasta. The heat from the pasta will thicken the sauce.
- Serve immediately, garnished with a sprinkle of vegan parmesan cheese, more black pepper, and fresh chopped parsley.
Notes
Chef's Tips: For the creamiest sauce, ensure your cashews are well-soaked. If you don't have a high-speed blender, you may need to soak them for longer (1-2 hours) in hot water.
Kala Namak: This black salt is crucial for the signature 'eggy' flavor of carbonara. It can be found online or in Indian grocery stores. Do not skip it!
Storage: This dish is best enjoyed fresh, as the cashew sauce will thicken considerably upon cooling. If you have leftovers, store them in an airtight container in the fridge for up to 2 days. Reheat on the stovetop with a splash of water or plant-based milk to loosen the sauce.
Kala Namak: This black salt is crucial for the signature 'eggy' flavor of carbonara. It can be found online or in Indian grocery stores. Do not skip it!
Storage: This dish is best enjoyed fresh, as the cashew sauce will thicken considerably upon cooling. If you have leftovers, store them in an airtight container in the fridge for up to 2 days. Reheat on the stovetop with a splash of water or plant-based milk to loosen the sauce.
