Easy Vegan Carbonara Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A plant-based take on the Italian classic: spaghetti in a cheesy, savory, peppery sauce with vegan pancetta made from seasoned tofu. Rich and comforting comfort food ready in less than an hour.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 8 ounces super firm tofu
- 2 tablespoons soy sauce (or tamari)
- 3 tablespoons apple cider vinegar
- 1 tablespoons maple syrup
- 1 teaspoon liquid smoke
- ½ teaspoon smoked paprika
- ½ teaspoon cumin
- ½ teaspoon salt
- 2 tablespoons oil
- ⅓ cup raw cashews
- ⅔ cup water
- 2 tablespoons nutritional yeast
- Black pepper
- 1 lb. (16 ounces) dry spaghetti noodles
- 2 ounces vegan parmesan cheese
- Black salt or kala namak, to taste
- Additional salt and black pepper, to taste
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 35m
- Cook
- 25m
- Sodium
- 870mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 407mg
- Calcium
- 61mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 35M
- SODIUM
- 870MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.