Creamy Vegan Carbonara

Creamy vegan carbonara topped with crispy tofu bacon, fresh herbs, and a basil garnish on a ceramic plate.

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5 from 13 votes

This plant-based carbonara is a creamy, indulgent twist on the Italian classic, made without any harm to animals but with all the rich flavors you crave. Featuring smoky, umami-infused bites of tofu or mushrooms and a velvety sauce crafted from protein-rich tofu and soy milk, nutritional yeast, and a hint of black salt for that eggy touch, this dish is perfect for anyone seeking comfort food with a conscience. Tossed with perfectly cooked spaghetti and finished with cracked black pepper and a sprinkle of plant-based parmesan, each bite of this carbonara is satisfying and delicious and will leave you craving more.

Prep Time10

Cook Time20

Total Time30

Course: dinner

Cuisine: Italian

Diet: Low Lactose, Vegan, Vegetarian

Servings: servings

Calories: 632kcal

Author: Michelle Cehn

Ingredients

For Plant-Based Bacon Topping:

¾ cup diced mushrooms OR
4 ounces diced extra firm tofu half of an 8 ounce block
1 tablespoon canola oil
1 tablespoon soy sauce or tamari
2 teaspoons maple syrup
1 teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon smoked paprika
few drops liquid smoke optional

For The Pasta:

16 ounces spaghetti noodles
6-8 cups water

For The Sauce:

4 ounces silken tofu, drained half of an 8 ounce block
3 cups unsweetened soy milk or dairy-free milk of choice
¼ cup plant based butter
2 tablespoons all purpose flour
3 cloves garlic minced
2 tablespoons nutritional yeast
2 teaspoons onion powder
¼ teaspoon kalanamak (black salt)
½ teaspoon black pepper
⅓ cup plant based parmesan cheese and more for later topping
1 cup pasta cooking water (as needed) 240 ml
Pinch sea salt

To Serve:

cracked black pepper to taste
plant based parmesan cheese to taste

Instructions

For the Bacon Topping (Prepare in Advance):

Preheat your oven to 400 degrees Fahrenheit.
In a medium-sized bowl whisk together the canola oil, soy sauce, maple syrup, onion and garlic powder, smoked paprika, and liquid smoke.
In a parchment-lined baking pan, pour the sauce mixture over your choice of thinly diced mushrooms (we like cremini king oysters) or thinly diced extra-firm tofu.
Stir periodically and remove from oven once crispy. (It should be done in around 10-15 minutes).

For the Pasta:

Cook the spaghetti in a large pot based on the instructions on the box.
Drain and set aside if ready before the sauce.

For the Sauce:

Blend the silken tofu and soy milk until smooth and set aside.
In a large saucepan, combine the flour and butter and cook over medium heat until the flour becomes golden brown to create a roux.
Pour the milk mixture into the pan, stirring frequently as it thickens.
Add the remaining ingredients: minced garlic, nutritional yeast, onion powder, kalanamak (black salt), black pepper, and plant-based parm.
Stir until combined, adding more milk or water if necessary to reach a thick saucy consistency.
Once the sauce is your desired thickness, fold in the spaghetti noodles gently to avoid breaking them.
Serve topped with your plant-based bacon pieces!

Notes

Tips for Leftovers: Store in the fridge in an airtight container and add about a tablespoon of water to reheat in a saucepan or microwave.

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