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Vegan Carbonara

A delicious and creamy plant-based twist on the traditional Italian pasta dish, rich in flavor and perfect for any vegan diet.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Serving Size 4 servings

Ingredients

Main ingredients

  • 200 g spaghetti or your favorite pasta Can substitute with gluten-free pasta.
  • 1 cup cashew cream Blend soaked cashews with a little water until smooth.
  • 200 g smoked tofu, diced Adds a smoky flavor and texture.
  • 2 cloves garlic, minced For flavoring.
  • 2 tablespoons nutritional yeast Gives a cheesy flavor.
  • to taste Salt and pepper For seasoning.
  • Fresh parsley for garnish Adds color and freshness.

Instructions

Preparation

  • Cook the pasta: Start by boiling your spaghetti or favorite pasta according to package instructions. Drain the pasta once cooked and set it aside.
  • Sauté garlic: In a skillet over medium heat, add a splash of oil and sauté minced garlic until it’s fragrant.
  • Add tofu: Toss in the diced smoked tofu, allowing it to cook until it’s slightly crispy.
  • Combine flavors: Stir in the cashew cream and nutritional yeast, ensuring they mix well to create a rich, creamy sauce.
  • Mix in pasta: Add the cooked pasta to the skillet, tossing everything together until the pasta is thoroughly coated in the sauce.
  • Season to taste: Finally, season with salt and pepper as desired, and serve while hot, garnished with fresh parsley.

Notes

Keeps well in an airtight container in the refrigerator for up to 3 days. Can be reheated gently. Consider adding sautéed mushrooms or spinach for extra flavor and nutrition. Variations include swapping tofu for tempeh or adding spices for a kick.