Vegan Carbonara

This is a wonderfully comforting, warming, delicious pasta that tastes just like the carbonara I used to eat at Italian restaurants!

I used to LOVE seeing carbonara on an Italian restaurant’s menu! It’s as comforting as pasta can be, and at the same time, it seemed fancy and impossible to replicate. I never did try making a non-vegan carbonara, but I didn’t want it to be a thing of the past after I stopped eating eggs, cheese, and bacon (the stars of the carbonara show). I was shocked the first time I made this! The sauce is so creamy, cheesy, and garlicky, and the vegan bacon gives it a smoky, savory, well-rounded flavor. It’s a total crowd pleaser, and it couldn’t be more simple to make!

Ingredients:

• 12 oz spaghetti pasta
• 1/4 cup saved pasta water
• 1/3 cup raw, unsalted cashews
• 1 1/4 cup water
• 1 1/2 tbsp nutritional yeast
• 8 strips vegan bacon
• 1 tbsp olive oil
• 3 garlic cloves
• 1/2 tsp sea salt
• 1/2 tsp ground black pepper
• 3/4 tsp white miso paste
• 1 tbsp dried parsley

Method:

• Soak the cashews overnight, if possible. If not, add them to a small saucepan, cover with water, boil for 15 minutes, then turn off the heat and let sit for an hour.
• Cook the pasta and bacon according to the package instructions. Remember to save 1/4 cup of pasta water!
• Mince the garlic cloves. Chop the cooked bacon into small pieces.
• Add the cashews, water, and nutritional yeast to a high powered blender or food processor. Blend until smooth and set aside.
• Heat the olive oil in a large saucepan over medium heat. Add the garlic and saute for 1-2 minutes.
• Reduce the heat to medium-low, add the cashew cream, bacon pieces, miso paste, salt, and pepper. Cook for 2-3 minutes or until thick, stirring constantly.

• Add the pasta, pasta water, and parsley to the saucepan. Toss until well combined and heated through. Enjoy & share!

Vegan Carbonara

This vegan version of a classic pasta dish is one of my favorites – it's cheesy, creamy, garlicky, and the vegan bacon adds the perfect amount of savory and smoky!

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Main Course

Servings 4

Calories 464 kcal

Ingredients

  

1x2x3x

• 12 oz spaghetti pasta
• 1/4 cup saved pasta water
• 1/3 cup cashews raw, unsalted
• 1 1/4 cup water
• 1 1/2 tbsp nutritional yeast
• 8 strips vegan bacon
• 1 tbsp olive oil
• 3 cloves garlic
• 1/2 tsp sea salt
• 1/2 tsp black pepper
• 3/4 tsp white miso paste
• 1 tbsp dried parsley

Instructions

 

• Soak the cashews overnight, if possible. If not, add them to a small saucepan, cover with water, boil for 15 minutes, then turn off heat and let sit for an hour.
• Cook the pasta and bacon according to the package instructions. Remember to save 1/4 cup of pasta water!
• Mince the garlic cloves. Chop the cooked bacon into small pieces.
• Add the cashews, water, and nutritional yeast to a high powered blender or food processor. Blend until smooth and set aside.
• Heat the olive oil in a large saucepan over medium heat. Add the garlic and saute for 1-2 minutes.
• Reduce the heat to medium-low, add the cashew cream, bacon pieces, miso paste, salt, and pepper. Cook for 2-3 minutes or until thick, stirring constantly.
• Add the pasta, pasta water, and parsley to the saucepan. Toss until well combined and heated through. Enjoy & share!

Nutrition

Calories: 464kcalCarbohydrates: 69gProtein: 20gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 636mgPotassium: 445mgFiber: 4gSugar: 3gVitamin A: 12IUVitamin C: 1mgCalcium: 46mgIron: 3mg

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