Creamy Vegan Carbonara Recipe that Tastes Like the Real Deal

This creamy vegan carbonara recipe is a delicious, dairy-free alternative that's easy to make and perfect for weeknight dinners.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 4 servings

Course: PASTA

Cuisine: Italian

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cashew Sauce

1 cup cashews soaked in warm water for at least 15 minutes
1 cup oat or soy milk adjust for desired consistency
2 cloves garlic minced or grated
2 tablespoons nutritional yeast optional for a cheesy flavor

For the Pasta

8 oz pasta spaghetti or fettuccine

For the Tofu

1 block smoked tofu sliced into bite-sized pieces

For Garnishing

to taste black pepper freshly cracked
to taste parsley chopped

Equipment

blender
Pan
Skillet

Method

Cooking Instructions

Soak cashews in warm water for at least 15 minutes for a creamy sauce.
Slice the smoked tofu and fry in a pan over medium heat until golden and crispy.
Blend soaked cashews, oat or soy milk, minced garlic, and nutritional yeast until smooth.
Cook pasta according to package instructions until al dente, reserving some pasta water.
Mix the drained pasta with the cashew sauce and crispy tofu, adding reserved pasta water to achieve desired consistency.
Serve the dish with freshly cracked black pepper and chopped parsley on top.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 40gProtein: 12gFat: 15gSaturated Fat: 2.5gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gSodium: 350mgPotassium: 600mgFiber: 5gSugar: 2gVitamin A: 15IUVitamin C: 10mgCalcium: 6mgIron: 15mg

Notes

For a complete meal, pair with a refreshing side salad. Extra cashew sauce can be refrigerated for up to 5 days for use as a dip or spread.

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