VEGAN Creamy Carbonara Pasta Recipe!

I’m showing you how to make a completely vegan and creamier version of Carbonara Pasta! It’s a luscious tasting yet easy to make! So delicious the whole family will love it. Traditional spaghetti carbonara is eggs, pork, lots of cheese. Basically the most non-vegan pasta out there. But with some healthier and delicious plant-based swaps it’s incredibly delicious and satisfying. Perfect for weeknight dinners or a special date night in!

Apparently Carbonara was first created by accident by American soldiers living in italy during world war 2. To make their daily meals more filling and satisfying, they took their daily ration of eggs and bacon and mixed it into their spaghetti and thus Carbonara was born. Contrary to the more creamy and saucy americanized versions of this pasta, traditional carbonara doesn’t use any cream, just egg yolks and pork fat.

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*CREAMY VEGAN CARBONARA*
8 ounces pasta, uncooked
1 block extra firm tofu
*’BACON’ SAUCE*
1/4 cup Tamari or gluten-free soy sauce (low-sodium preferably)
1/4 cup tomato paste (or ketchup, reduce maple syrup to 1 tsp)
2 tablespoons olive oil (or avocado oil)
1 teaspoon garlic powder
1 tbsp maple syrup
1 tablespoon liquid smoke

*CREAMY CARBONARA SAUCE*
½ cup soy milk
½ cup coconut milk
1 cup cashews, soaked in hot water
1 cup water
½ cup liquid just egg @JUSTEgg
3 cloves garlic
¼ cup nutritional yeast
1 tbsp lemon juice or apple cider vinegar
½ tsp kala namak
⅛ tsp turmeric

1. Preheat oven to 425°F (or air fryer to 410°F) and line a baking tray with foil.
2. In a large bowl add all the bacon sauce ingredients and whisk well to combine. Using your hands crumble the block of extra firm tofu into small pieces directly into the bowl of bacon sauce. Then stir the tofu into the sauce until each piece is coated.
3. Lightly spray the foil-lined baking tray with cooking oil and drop the tofu bits onto the tray, leaving a little bit of space between each piece to ensure they get crispy. Bake for 30 minutes until crispy and slightly charred, flipping halfway through cook time.
4. Meanwhile, cook your pasta noodles according to package directions until al dente.
5. Prepare the creamy carbonara sauce. Add all the carbonara sauce ingredients into a high-speed blender and blend on high-speed until completely smooth and creamy with no pieces of cashew remaining.
6. Once the pasta is al dente, drain the water (reserve 1 cup of pasta water) and return the noodles to the saucepan, turning heat to low. Pour in the carbonara sauce and stir into the noodles. Continue stirring until completely coated and the sauce thickens up slightly, about 3 to 4 minutes. Remove from heat.
7. Serving: Serve the pasta into bowls and generously sprinkle on the tofu bacon bits, and optionally (but highly recommend) top with vegan parmesan cheese. Enjoy!

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