Vegan Carbonara
This Vegan Carbonara is creamy pasta in 20 minutes. Spaghetti gets tossed in a silky, peppery sauce, then topped with crispy seasoned tofu that stands in for pancetta. No eggs. No cream. Just a bowl that tastes rich enough for a weeknight and special enough to linger over.
I love how fast this comes together. The pasta water is what makes the sauce cling, and that extra black pepper is not optional.
Why You’ll Love This Carbonara
- Completely dairy-free
- Creamy in 20 minutes
- Crispy tofu “bacon” bits
- Lots of black pepper
- Savory garlic flavor
- Weeknight pasta night
The Secret to Egg-Free Carbonara Sauce
Blend silken tofu or soaked cashews with nutritional yeast, garlic, and a splash of pasta water. That’s the creamy base. Take the pan off the heat before tossing so the sauce stays glossy instead of breaking. Save more pasta water than you think you need — it’s the difference between silky and sticky.
Vegan Recipes
Vegan Carbonara
- Prep8 min
- Cook12 min
- Total20 min
- Servings4 servings
- Calories430 kcal
Ingredients
Instructions
- Cook the spaghetti in salted water until al dente. Reserve 1 cup pasta water, then drain.
- Toss the tofu with soy sauce, paprika, and pepper. Cook in oil over medium-high heat until browned and crisp. Set aside.
- Blend the silken tofu, nutritional yeast, garlic, lemon juice, salt, black pepper, and ½ cup pasta water until smooth.
- Return the pasta to the pot off the heat. Pour in the sauce and toss, adding more pasta water as needed until creamy.
- Top with crispy tofu, extra black pepper, and parsley. Serve immediately.
Notes & Tips
- Don’t put the sauce over high heat or it can thicken too much.
- Freshly cracked pepper is what makes it taste like carbonara.
- A pinch of kala namak (black salt) adds a subtle eggy note.
- This is best eaten right away while the tofu is still crisp.
Variations & serving ideas
- 1 cup silken tofu or soaked cashews
- ⅓ cup nutritional yeast
- 2 cloves garlic
- 2 tablespoons lemon juice
- ½ teaspoon salt
- 1 teaspoon freshly ground black pepper, plus more to serve
- ½ cup reserved pasta water
- Fresh parsley, for garnish
Nutrition Facts
Per serving · makes 4 servings
| Nutrient | Amount per serving |
|---|---|
| Calories | 430 kcal |
| Total fat | 13 g |
| Saturated fat | 2 g |
| Cholesterol | 0 mg |
| Sodium | 520 mg |
| Total carbohydrate | 58 g |
| Fibre | 4 g |
| Sugars | 2 g |
| Protein | 20 g |
Nutrition values are approximate and vary with brands and portion sizes.
Frequently asked questions
Can I skip the tofu cubes?
Yes. Smoky mushrooms or coconut bacon work too. The sauce is still the star.
Do I need a blender?
For the creamiest sauce, yes. You can also whisk nutritional yeast into oat milk and thicken it in the pan.
What pasta is best?
Spaghetti is classic. Linguine or bucatini hold the sauce just as well. This Vegan Carbonara is creamy, peppery, and done in 20 minutes. Pasta night without the eggs. If you make it, I’d love to hear how it turned out — leave a comment or tag me!
Comments
No comments yet. Be the first!