Food 
Traditional Carbonara hinges on eggs, cheese, and pancetta, but fear not, my plant-based pals. I’ve cracked the vegan code (pun totally intended). Instead of eggs, we’re going for a luxuriously creamy sauce made with cashews and nutritional yeast. And for that irresistible umami flavor pancetta brings? Enter: smoky tempeh. This recipe is not just a good substitute; it’s an elevated, flavorful tribute to the beloved Italian classic.
Creamy Vegan Carbonara Sauce
The magic of Carbonara lies in its velvety, luscious sauce. To get started, here are the essential ingredients you’ll need:
- 1 cup (130g) raw cashews, soaked in water for at least 4 hours or overnight
- 1/2 cup (120ml) almond milk (or any unsweetened plant-based milk)
- 3 tablespoons (15g) nutritional yeast
- 2 tablespoons (30ml) lemon juice
- 2 cloves garlic, minced
- 1 teaspoon (5ml) Dijon mustard
- 1 teaspoon (5g) salt
- Freshly ground black pepper to taste
First things first, let’s get those cashews softened. Soak them in water for a few hours or overnight. If you’re in a hurry, a quick 20-minute soak in hot water can do the trick in a pinch. Then, drain and rinse the cashews before blending them with the almond milk, nutritional yeast, lemon juice, minced garlic, Dijon mustard, salt, and pepper. Blend everything until you get a silky smooth sauce. Sometimes, I even add a bit of miso paste for an added kick of umami.
The blend of cashews and nutritional yeast creates a creamy, cheesy consistency while the Dijon mustard and lemon juice bring that tanginess you’d expect from a traditional Carbonara. Personalize it with black pepper and maybe even a touch of turmeric for color and extra flavor.
Now, let’s talk about the smoky tempeh, our star “pancetta” substitute. Here’s what you need:
- 200g (7oz) tempeh, finely diced
- 2 tablespoons (30ml) soy sauce
- 1 tablespoon (15ml) maple syrup
- 1 teaspoon (5g) smoked paprika
- 1 tablespoon (15ml) olive oil
Marinate the diced tempeh in a mixture of soy sauce, maple syrup, smoked paprika, and olive oil for about 15 minutes. This infuses it with that rich, smoky flavor reminiscent of pancetta. Once marinated, heat a skillet over medium heat and cook the tempeh until it’s crispy and golden brown.
Bringing It All Together
Here comes the exciting part—bringing it all together. Cook 400g (14oz) spaghetti (or your favorite plant-based pasta) according to package instructions. Reserve about a cup (240ml) of the pasta water before draining. Combine the cooked spaghetti with the creamy cashew sauce, crispy tempeh bits, and some of the reserved pasta water (adding just enough to reach your desired saucy consistency).
Tip: Make sure to toss the pasta quickly in the sauce while it’s still hot. This ensures that every strand is coated, giving you that delightful, glossy finish.
Top your Vegan Spaghetti alla Carbonara with some freshly chopped parsley and a sprinkle of vegan Parmesan if you have it handy. And voilà , you’ve mastered a vegan version of an Italian classic that’s bound to impress even the meat-lovers at your table.
If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.
