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vegan carbonara

The Best Vegan Carbonara

Print Recipe
Is there anything better than creamy carbonara? I doubt it. This vegan carbonara is smooth, sumptuous and oh so delicious.
Course Main Course, Pasta
Cuisine Italian
Diet Vegan, Vegetarian
Keyword creamy vegan pasta, vegan carbonara, vegan carbonara pasta, vegan spaghetti carbonara
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Servings 6
Calories 576


  • 200 g Cashews soaked in boiling water for 30 mins
  • 300 ml Oat milk
  • 2 Tablespoons Nutritional yeast
  • 1/2 Teaspoon Garlic powder
  • 1/4 Teaspoon Turmeric
  • 1 Tablespoon Miso paste brown or white miso work equally as well
  • 1 Teaspoon Sea salt
  • 15 g Chives minced
  • 400 g Linguine or spaghetti
  • 1 Serving Homemade tofu crumbles these can be prepared in advance


  • Place the 200g of soaked cashews, 300ml of oat milk, 2 tablespoons of nutritional yeast, 1/2 teaspoon of garlic powder, 1/4 teaspoon of turmeric, 1 tablespoon of miso paste and 1 teaspoon of sea salt into a high speed blender and whizz into a smooth sauce.
  • Cook your 400g of pasta to packet instructions until aldente, making sure to cook the pasta in heavily salted water. Once the pasta is cooked, drain, reserving the pasta water in a small jug or cup.
  • In a large mixing bowl, combine the sauce with the cooked pasta. Toss well to coat the noodles in the sauce. If the sauce seems a little thick, add a splash of pasta water, a little at a time, until the sauce reaches your desired consistency.
  • Serve in individual bowls with a sprinkling of the freshly chopped chives and a good helping of crispy tofu crumbles.


Calories: 576kcal | Carbohydrates: 67g | Protein: 17g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Sodium: 525mg | Potassium: 462mg | Fiber: 5g | Sugar: 8g | Vitamin A: 215IU | Vitamin C: 2mg | Calcium: 104mg | Iron: 4mg