Vegan Carbonara

This vegan carbonara with smoked tofu and a creamy sauce made from cashews, nutritional yeast, and a touch of miso paste is my vegan twist on a classic that's about to become your new obsession. The recipe is super delicious, easy to make, healthy, and it's the perfect comfort food!

Course Entrées

Cuisine American, Italian

Diet Vegan

Prep Time 10

Cook Time 10

Servings servings

Calories 405kcal

Author Sina

Equipment

1 chopping board
1 knife
1 large pan

Ingredients

For the Pasta:

9 oz spaghetti
7 oz smoked tofu, cut into small cubes
1 onion, finely diced
1 teaspoon soy sauce
1 pinch paprika

For the Sauce:

1/2 cup raw cashews
1 cup unsweetened soy, oat, or almond milk
3 tablespoons nutritional yeast
1 teaspoon miso paste
1 clove of garlic
salt, to taste
black pepper, to taste

Instructions

Cook the spaghetti according to the instructions on the package.
Finely chop the onion. Cut the smoked tofu into small cubes.
Heat some olive oil in a large pan and pan-fry the tofu cubes until crispy and browned on high heat for about 5 minutes. Add the diced onion and cook for another 3 minutes. Then add the soy sauce and a pinch of paprika and stir well. Cook for another minute.
Finely chop the parsley.
Place all ingredients for the sauce into a high speed blender.
Blend until smooth. Don't worry, it's normal that the sauce is rather thin. It will thicken up considerably when being heated.
Add the cashew sauce to the pan-fried tofu and heat it on medium heat for 1-2 minutes until it has thickened considerably.
Then add the chopped parsley and stir well.
Add the cooked spaghetti and stir well.
Serve immediately and sprinkle with freshly chopped parsley.

Notes

Make sure to pan-fry the tofu cubes until crispy and browned. I like to cut it into very small cubes.

If you like, you could also use tempeh instead of smoked tofu.

Or you could use regular, firm tofu and add two teaspoons of soy sauce and 1/2 teaspoon of liquid smoke.

Nutrition