The Best Vegan Carbonara
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Vegan carbonara with silky spaghetti coated in a creamy cashew-based sauce, smoky tofu pancetta, and black pepper. This plant-based take on the Italian classic delivers rich, comforting flavors.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 14 ounce block extra-firm tofu, pressed (or use chopped mushrooms)
- 1/4 cup low sodium soy sauce
- 1/4 cup tomato paste
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 tablespoon liquid smoke (or 2 tsp smoked paprika)
- 1 1/2 cups raw cashews
- 2 cups vegetable broth
- 1/2 cup nutritional yeast
- 3/4 teaspoon turmeric
- 1 teaspoon onion powder
- 1 tablespoon lemon juice
- 1 teaspoon black salt (or regular)
- 1/2 teaspoon fresh ground black pepper
- 12 ounces spaghetti (or other pasta)
- 1/4 cup fresh basil (chopped)
- fresh ground black pepper (for serving)
- Vegan Parmesan (optional)
At a glance
PER SERVING · TIME 75M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 50m
- Sodium
- 712mg
- 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
- 491mg
- Calcium
- 211mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 712MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.