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Creamy Vegan Carbonara Recipe

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★★★★★

4.9 from 69 reviews

This Creamy Vegan Carbonara is a delicious plant-based twist on the classic Italian pasta dish. Featuring a rich and silky silken tofu-based sauce, smoky mushroom or tofu bacon topping, and perfectly cooked spaghetti, this recipe is both comforting and nutritious while being entirely vegan.

Ingredients

Scale

Bacon Topping

  • 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)

Pasta

  • 16 ounces spaghetti noodles
  • 6–8 cups water (for cooking pasta)

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 (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)

Instructions

  1. Prepare the Bacon Topping: Preheat your oven to 400°F (204°C). In a medium bowl, whisk together canola oil, soy sauce, maple syrup, onion powder, garlic powder, smoked paprika, and liquid smoke if using. Place diced mushrooms or tofu on a parchment-lined baking pan and pour the sauce mixture over them, tossing to coat evenly.
  2. Bake the Bacon Topping: Spread the coated mushrooms or tofu in a single layer. Bake in the preheated oven for 10-15 minutes, stirring periodically, until they become crispy and browned. Remove from oven and set aside.
  3. Cook the Pasta: Bring 6-8 cups of water to a boil in a large pot. Add the spaghetti noodles and cook according to package instructions until al dente. Drain the pasta and reserve about 1 cup of pasta cooking water. Set pasta aside if sauce is not yet ready.
  4. Make the Sauce Base: In a blender, combine the silken tofu and soy milk. Blend until smooth and creamy, then set aside.
  5. Prepare the Roux: In a large saucepan over medium heat, melt the plant-based butter. Add the all-purpose flour and cook, stirring frequently, until the flour turns golden brown and slightly aromatic, forming a roux.
  6. Combine Sauce Ingredients: Slowly pour the tofu and soy milk mixture into the roux while stirring constantly to prevent lumps. Continue stirring as the sauce thickens.
  7. Season the Sauce: Add minced garlic, nutritional yeast, onion powder, kalanamak (black salt), black pepper, and plant-based parmesan cheese. Stir well to combine all flavors. Adjust thickness by adding more soy milk or reserved pasta water if necessary to create a thick, creamy consistency.
  8. Finish the Pasta: Gently fold the cooked spaghetti noodles into the sauce, making sure to coat them evenly without breaking the noodles.
  9. Serve: Plate the creamy vegan carbonara and generously top with the crispy plant-based bacon pieces and additional plant-based parmesan cheese. Add cracked black pepper to taste and serve immediately.

Notes

  • Use cremini or king oyster mushrooms for a more authentic smoky, bacon-like texture in the bacon topping.
  • If you prefer gluten-free pasta, swap spaghetti for a gluten-free variety.
  • Adjust the amount of liquid smoke according to preference for smokiness.
  • Reserve pasta cooking water to help adjust the sauce consistency and ensure it clings well to the noodles.
  • Kalanamak or black salt is used to mimic the umami and slightly eggy flavor in traditional carbonara, but can be omitted if unavailable.

Keywords: vegan carbonara, creamy vegan pasta, plant-based carbonara, tofu carbonara, mushroom bacon, vegan pasta recipe

Find it online: https://platedbyemma.com/creamy-vegan-carbonara-recipe/