Easy Vegan Carbonara

This super easy vegan carbonara is rich, creamy, 'cheesy', smoky, and a super satisfying, crowd-pleasing, one-pot meal in under 30 minutes!

What Is Italian Carbonara?

A traditional carbonara is an Italian pasta dish with plenty of eggs, hard cheese, and cured pork – so not vegan-friendly in the slightest. However, for those of you (like me) who grew up loving it, it’s not impossible to veganize!

In fact, it’s surprisingly simple to pull together a delicious meat, egg, and dairy-free carbonara that hits all the right flavor elements – creamy, 'cheesy', and smoky - but is 100% free from animal products. Plus, this version is even easier to make than the original!

Looking for more mid-week pasta dishes the entire family will love? Check out my vegan hamburger helper, Tuscan white bean pasta, or Gochujang pasta.

Why You’ll Love This Vegan Carbonara Recipe

1. Quick & Simple: It’s a ‘fancy’ yet low-fuss family meal ready using just one pot, 9 simple pantry ingredients, and under 30 minutes.
2. Crowd-pleasing: It’s as at home on your family dinner table as at a dinner party or date night – friends and family (adults & kids) will enjoy this one.
3. Comforting: This vegan pasta carbonara is truly creamy, cozy, comforting, and packed with plenty of plant-based protein for a satisfying meal.
4. Diet-Friedly: Egg-free, dairy-free, nut-free, vegan, and optionally gluten-free.

The Ingredients and Substitutes

• Pasta: I made vegan spaghetti carbonara this time. However, linguine, fettuccine, and even short-shaped pasta will work, too. You could also make carbonara gnocchi. Use gluten-free pasta if necessary.
• Oil: Use any neutral cooking oil, like olive oil, avocado oil, etc.
• Vegan bacon: I used smoked tempeh bacon, though any vegan bacon would work, including homemade tofu bacon, coconut bacon, or carrot bacon.

Alternatively, make vegan mushroom carbonara by slicing and pan-frying mushrooms (cremini, basic white mushrooms, etc.) with a little liquid smoke and soy sauce until brown to mix into the vegan carbonara pasta sauce.

• Silken tofu: It’s important to use silken tofu rather than a firmer type to provide the super creamy texture of tofu carbonara sauce.

For a soy-free version, you could use homemade cashew cream instead (soaked overnight, then blended cashews with equal parts water).

• Turmeric: A little gives the tofu carbonara sauce a more traditional, creamy color. Omit it if preferred, though.
• Vegan parmesan cheese: I love using a block of vegan parmesan, though you could use nutritional yeast instead and adjust the amount to taste.
• Cherry tomatoes: (Optional) I throw them directly in the pan, but use roasted cherry tomatoes if preferred for a sweeter, more concentrated flavor.
• Black pepper: Freshly cracked black pepper is best.
• Fresh basil: Or flat-leaf parsley to add color and a burst of freshness.

What Could I Add to Vegan Pasta Carbonara?

• Kala namak: A tiny pinch adds subtle ‘egginess’ to the sauce like a traditional carbonara, making it a must-have addition if you have this ingredient.
• Garlic: Fresh garlic works best (sauteed for 30 seconds before the tofu carbonara sauce is added to the pan), though garlic powder works in a pinch.
• Onion: Or a shallot, finely diced and sautéed (or onion powder).
• Smoked paprika: To mimic the extra smokiness in regular carbonara.
• Red pepper flakes: An optional garnish for extra color and a little heat.
• Lemon juice: Brighten the creamy sauce and add delicious depth with just a little lemon juice before serving. Add extra zing with a little lemon zest, too.
• Other vegetables: Add around 2 cups of extra veggies, like peas, corn, or spinach, to make a nutrient-dense vegetarian carbonara.

How to Make Vegan Carbonara

• 1) First, cook the pasta according to its package instructions. When ready, drain it (saving about a cup of pasta water) and set aside.

For more flavor, cook the spaghetti in vegetable broth rather than water.

• 2) Meanwhile, heat a large, deep pan to medium-low, cook the tempeh bacon until crisp (about 3 minutes), then set aside. At the same time, blend the tofu and turmeric until smooth.

• 3) Then pour the tofu mixture into the saucepan and cook over medium-high heat, stirring constantly, for about 3 minutes.

• 4) Lower the heat to a simmer and whisk in the vegan parmesan, black pepper, and tomatoes. Stir constantly until the sauce thickens (about 5 minutes).

• 5) Then taste the sauce and adjust the seasoning (salt & pepper) if necessary.
• 6) Combine the vegan carbonara sauce and pasta in the pan, add tempeh and basil, and toss well.

Add reserved pasta water to thin the sauce and help it cling to the noodles if needed.

• 8) Finally, serve, garnish with more vegan parmesan and fresh basil, and enjoy!

Pro Recipe Tips

• Cook pasta al-dente: This ensures it isn’t mushy in the sauce.
• Save some pasta water: It can loosen up the vegan carbonara sauce, and the starches will help the sauce cling to the noodles.
• To adjust the consistency: For a thicker tofu carbonara sauce, reduce it for longer. For a thinner sauce, add reserved pasta water or plant-based milk.
• For authentic flavor: Add a teeny pinch of kala namak (Indian black salt with a sulfurous, pungent smell), which helps to add a subtle yet important 'eggy' flavor similar to a traditional carbonara.

Serving Suggestions

Carbonara is a rich and creamy pasta dish that works well with several types of complementary and contrasting sides, like:

• Focaccia, garlic bread, warm crusty bread, or a dinner roll for dipping
• Tomato bruschetta
• A light leafy green side salad with a vinaigrette/vegan Caesar salad
• Roasted vegetables – broccoli, green beans, asparagus, Brussels sprouts
• Sauteed spinach or kale
• Antipasto – olives, marinated artichokes, vegan cheeses, etc.

Storage Information

Store: Allow the leftover vegan carbonara to cool, then store it in an airtight container in the refrigerator for 3-4 days.

Freeze: Tofu changes texture when frozen and thawed, so I don’t recommend freezing this tofu carbonara.

Reheat: Warm up the dairy-free carbonara in a microwave (1 ½-2 ½ minutes, stirring halfway) or gently over medium-low heat on the stovetop. If the sauce has thickened too much, add a little water, broth, or dairy-free milk.

More Vegan Dinner Recipes

• Easy vegan taquitos
• Loaded mashed potato bowl
• Beyond Meat meatloaf
• Vegan Cordon bleu
• Vegan chorizo tacos
• Butternut squash enchiladas
• Quinoa stuffed acorn squash

If you tried this easy homemade vegan carbonara recipe (as written or with substitutes), I’d love to know what you thought. I’d also really appreciate a recipe card rating!

Photos by Alfonso Revilla