Name: Creamy Vegan Carbonara Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian
Ingredients: ¾ cup diced mushrooms (cremini or king oyster) 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); 16 ounces spaghetti noodles; 6-8 cups water (for cooking pasta); 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 (plus more for topping); 1 cup pasta cooking water (as needed, approx. 240 ml); Pinch sea salt; Cracked black pepper (to taste); Plant based parmesan cheese (to taste for serving)

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Introduction

Creamy Vegan Carbonara offers a rich and comforting twist on a classic Italian favorite, made entirely plant-based. This recipe uses silken tofu and nutritional yeast to create a luscious sauce, paired with crispy mushroom or tofu “bacon” for added texture and flavor.

A close-up view of a white bowl filled with creamy spaghetti pasta coated in a smooth, pale yellow sauce. The pasta strands are mixed with small toasted brown bits and sprinkled with small green herb pieces. Silver tongs held by a woman's hand lift a portion of the spaghetti, showing the tangled noodles and creamy texture in bright lighting. The background is a white marbled surface with a white tiled wall behind. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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)
16 ounces spaghetti noodles
6-8 cups water
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 (plus more for topping)
1 cup pasta cooking water, as needed (240 ml)
Pinch sea salt
Cracked black pepper, to taste
Plant-based parmesan cheese, to taste

Instructions

Step 1: Preheat your oven to 400 degrees Fahrenheit. In a medium bowl, whisk together canola oil, soy sauce, maple syrup, onion powder, garlic powder, smoked paprika, and liquid smoke (if using).
Step 2: Line a baking pan with parchment paper. Add diced mushrooms or tofu to the pan and pour the sauce mixture over them. Toss to coat evenly.
Step 3: Bake for 10-15 minutes, stirring occasionally, until the mushrooms or tofu are crispy. Remove from the oven and set aside.
Step 4: Bring 6-8 cups of water to a boil in a large pot. Cook spaghetti according to package instructions until al dente. Drain and set aside.
Step 5: In a blender, combine silken tofu and soy milk. Blend until smooth and set aside.
Step 6: In a large saucepan, melt plant-based butter over medium heat. Stir in all-purpose flour and cook, stirring constantly, until golden brown to make a roux.
Step 7: Gradually pour the tofu and soy milk mixture into the saucepan, stirring frequently to prevent lumps. Cook until the sauce thickens.
Step 8: Add minced garlic, nutritional yeast, onion powder, kalanamak (black salt), black pepper, and plant-based parmesan cheese. Stir until well combined. Adjust thickness with reserved pasta water or more milk as needed.
Step 9: Gently fold the cooked spaghetti noodles into the sauce, being careful not to break them.
Step 10: Serve the pasta topped with the crispy mushroom or tofu “bacon” pieces. Add extra plant-based parmesan and cracked black pepper if desired.

Tips & Variations

Use cremini or king oyster mushrooms for a more authentic smoky “bacon” flavor and texture.
For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend.
Add a splash of nutritional yeast to the sauce for extra umami depth.
If you prefer a smokier taste, increase the liquid smoke drops slightly, but use sparingly to avoid overpowering the dish.

Storage

Store leftover creamy vegan carbonara in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat with a splash of plant-based milk or water to loosen the sauce. Avoid microwaving at high heat to prevent curdling.

How to Serve

A close-up top view of a large white plate filled with creamy spaghetti pasta in a smooth, pale yellow sauce, topped with small golden-brown crispy cubes scattered all over and finely chopped green herbs sprinkled over, with a few fresh green basil leaves placed on top for color. The spaghetti is twirled in layered swirls across the plate. Around the plate, there is a small white bowl filled with grated cheese, two whole white garlic bulbs, a small white dish with chopped green herbs, and some green basil leaves on a white marbled surface. Three golden forks and a golden fork rest are positioned near the plate, and a pair of golden chopsticks rests partly on the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta?

Yes, this sauce pairs well with most pasta shapes such as fettuccine, penne, or linguine. Just adjust the cooking time accordingly.

Is kalanamak (black salt) necessary?

Kalanamak provides an eggy flavor traditionally found in carbonara. If you don’t have it, you can omit it or substitute with a small pinch of regular salt, but the unique taste will be less pronounced.