The Best Vegan Carbonara Recipe

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It was a chilly Friday evening when Lauren and I decided to recreate one of our favorite comfort foods from our pre-vegan days: carbonara. We both missed the creamy, savory dish but wanted a plant-based version that didn't compromise on flavor. Lauren remembered a recipe she had come across that used tofu for the "pancetta" and a cashew-based sauce to mimic the richness of the original.

We gathered our ingredients and got to work. Lauren prepared the tofu, marinating it in a smoky, savory mixture before baking it to crispy perfection. Meanwhile, I soaked the cashews and blended them with garlic, nutritional yeast, and lemon juice to create a luscious, creamy sauce. As the pasta boiled, the kitchen filled with the comforting aroma of garlic and herbs. When we finally combined everything, we were amazed at how close it tasted to the traditional carbonara we remembered. It was a hit, and we've been making it ever since.

Ingredients

For the vegan pancetta

Extra-firm tofu, pressed and cut into small cubes
Low sodium soy sauce
Tomato paste
Olive oil
Garlic powder
Liquid smoke or smoked paprika

For the creamy sauce

Raw cashews
Vegetable broth
Nutritional yeast
Turmeric
Garlic powder
Onion powder
Lemon juice
Black salt or regular salt
Fresh ground black pepper

The rest

Spaghetti or other pasta
Fresh basil, chopped
Fresh ground black pepper for serving
Vegan Parmesan (optional)

Instructions

Make the tofu "pancetta"

Press the tofu to remove excess moisture, then cut it into small cubes.
In a large bowl, whisk together the soy sauce, tomato paste, olive oil, garlic powder, and liquid smoke.
Add the tofu cubes and stir well to coat.
Spread the tofu evenly on a parchment-lined baking sheet and bake at 375°F (190°C) for 35 to 50 minutes, flipping halfway through, until the tofu is chewy and slightly blackened in spots.
Set aside.

Make the cream sauce

Bring water to a boil and pour it over the cashews, allowing them to soak for five minutes.
Drain the cashews and add them to a blender along with vegetable broth, nutritional yeast, turmeric, garlic powder, onion powder, lemon juice, black salt, and black pepper.
Blend until the mixture is very smooth.
Set aside.

Cook the pasta and combine

Cook the spaghetti according to the package instructions.
Drain and return it to the pot.
Pour in the cream sauce and stir over low to medium heat until the sauce thickens.
If it becomes too thick, add a little water to reach the desired consistency.

Serve

Divide the pasta among serving plates.
Top with the baked tofu "pancetta," fresh basil, additional black pepper, and vegan Parmesan if desired.
Serve immediately and enjoy.

This vegan carbonara has become a staple in our household, especially on cozy nights when we crave something hearty and comforting. The combination of creamy sauce and smoky tofu satisfies our cravings and brings back fond memories of shared meals.

We've found that even our non-vegan friends are impressed by this dish, often asking for the recipe after just one bite. It's a testament to how plant-based cooking can be both delicious and nostalgic. We hope you enjoy it as much as we do.