Vegan Carbonara

Vegan Carbonara Recipe

By Loving It Vegan

🔪Prep Time: 10 minutes

👩‍🍳Cook Time: 20 minutes


For the 'Egg' Sauce:

2/3 cup Raw Cashews (100g)

1/4 cup Nutritional Yeast (15g)

1/2 tsp Turmeric

1 Tbsp Dijon Mustard

1/2 tsp Garlic Powder

1/2 tsp Onion Powder

1/2 tsp Black Salt Kala Namak*

1 cup Soy Milk (240ml) or other non-dairy milk*

For the Pasta:

8 ounces Spaghetti (226g) Dry Weight

For the Mushrooms:

1 Tbsp Vegan Butter

2 and 1/2 cups Mushrooms (240g) Sliced

2 tsp Crushed Garlic

1/2 tsp Smoked Paprika

1/4 tsp Sea Salt

1/4 tsp Black Pepper

For Serving:

Fresh Chopped Parsley


1Add the ingredients for the 'egg' sauce to the blender and blend until smooth. Set aside.

2Put the spaghetti on to cook and cook it according to the package instructions.

3Add the vegan butter to a pan and heat until melted. Add the sliced mushrooms, crushed garlic and smoked paprika and fry until the mushrooms are softened.

4Add the cooked spaghetti into the pan with the mushrooms and toss them together.

5Pour the blended sauce over the top of the spaghetti and mushrooms and toss together. Add the sea salt and black pepper and toss together until everything is coated and heated together in the pan.

6Serve with chopped parsley and a sprinkle of black pepper.

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