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Vegan Carbonara

This vegan carbonara combines a silky, creamy sauce with smoky mushroom bits to mimic traditional carbonara's indulgent texture and flavor. Made with blended cashews, nutritional yeast, and smoked paprika, it offers a rich, savory experience without dairy or eggs. The dish is finished with al dente pasta coated in a glossy, flavorful sauce and topped with smoky toppings for a comforting, plant-based meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Vegan
Calories: 550
Ingredients Equipment Method

Ingredients
  

  • 12 oz spaghetti or rigatoni preferably thick and al dente
  • 1 cup cashew nuts soaked for 4 hours or overnight
  • 3 tablespoons nutritional yeast
  • 1 tablespoon lemon juice
  • 1 cup mushroom broth or mushroom soy/miso
  • 2 cloves garlic minced
  • 1 teaspoon black salt (kala namak) start with less, add more for eggy aroma
  • 1 teaspoon smoked paprika adjust for smokiness
  • 2 tablespoons olive oil for sautéing and finishing
  • 1 cup chopped mushrooms preferably dried shiitakes or portobellos
  • Salt to taste Salt
  • Parsley for garnish Fresh parsley chopped

Equipment

  • Large pot
  • Blender
  • Skillet
  • Wooden spoon

Method
 

  1. Bring a large pot of salted water to a boil and cook the pasta until just al dente, about 8-10 minutes. Drain and set aside, reserving ½ cup of pasta water.
  2. In a skillet over medium heat, add a tablespoon of olive oil. Sauté the chopped mushrooms with smoked paprika until they are browned and fragrant, about 5 minutes. Remove from heat and set aside.
  3. In a blender, combine the soaked cashew nuts, nutritional yeast, lemon juice, mushroom broth, minced garlic, black salt, and a pinch of smoked paprika. Blend until silky smooth, adding reserved pasta water a tablespoon at a time to achieve a creamy, flowing sauce.
  4. Pour the blended sauce into the skillet with the sautéed mushrooms. Warm over low heat, stirring gently, until the sauce thickens slightly and becomes glossy, about 2 minutes. Adjust seasoning if needed.
  5. Add the cooked pasta to the skillet, tossing gently to coat each strand evenly with the creamy sauce. Cook for another minute to allow flavors to meld.
  6. Remove from heat, drizzle with a little more olive oil for shine, and sprinkle with chopped parsley. Serve immediately while hot, enjoying the silky, smoky, plant-based goodness.