Vegan Carbonara
Source
https://lovingitvegan.com/vegan-carbonara/
Ingredients
’Egg’ Sauce
- 100g raw cashews (⅔ cup)
- 15g nutritional yeast (¼ cup)
- ½ tsp turmeric (for color only)
- 1 Tbsp Dijon mustard
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp black salt (kala namak) — highly recommended for eggy flavor
- 240ml soy milk or other non-dairy milk (1 cup)
Pasta
- 226g spaghetti, dry weight (8 oz)
Mushrooms
- 15g vegan butter (1 Tbsp)
- 240g mushrooms, sliced (~2½ cups) — cremini or large flat brown
- 2 tsp crushed garlic
- ½ tsp smoked paprika
- ¼ tsp sea salt
- ¼ tsp black pepper
Serving
- Fresh chopped parsley
- Extra black pepper
Instructions
- Make egg sauce: Add all sauce ingredients to blender. Blend until smooth. Set aside.
- Cook pasta: Boil spaghetti per package instructions. Drain.
- Fry mushrooms: Melt vegan butter in a pan. Add sliced mushrooms, crushed garlic, smoked paprika. Fry until mushrooms soften.
- Combine: Add cooked spaghetti to pan with mushrooms. Toss together.
- Add sauce: Pour blended sauce over spaghetti and mushrooms. Add salt and pepper. Toss until everything is coated and heated through.
- Serve: Top with fresh parsley and a sprinkle of black pepper.
Tips & Notes
- Serves 4.
- Under 30 minutes. Truly weeknight-fast.
- Black salt (kala namak) is key — creates genuine egg flavor. Sub regular salt if you can’t find it, but it’s highly recommended.
- Turmeric is only for color — omit if you prefer.
- Any non-dairy milk works — soy, oat, almond, etc.
- Mushrooms replace bacon/pancetta — cremini or large flat brown both work. Button mushrooms also fine.
- Gluten-free: Use GF spaghetti + GF soy sauce if needed.
- Keeps a few days fridge. Reheat in microwave.
Tags
recipe, vegan, pasta, carbonara, quick, main, italian