Vegan Carbonara
This creamy Vegan Carbonara is a classic Italian pasta dish that everyone will love! A easy dairy free pasta dish that's ready in under 30 minutes!
Servings: 6 servings
Calories: 572kcal
Ingredients
For Tofu Bacon
- 14 ounces extra firm tofu, drained and pressed
- ⅓ cup low-sodium soy sauce
- 3 tablespoons nutritional yeast
- 2 tablespoons olive oil
- 2 tablespoons maple syrup
- 1 tablespoons vegan Worcestershire sauce
- 2 teaspoons smoked paprika
- 1 teaspoon liquid smoke
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
For the "Egg" Sauce
- ½ cup silken tofu
- ½ cup pumpkin puree
- 2 tablespoons vegan butter, melted
- 2 tablespoons nutritional yeast
- 1 tablespoon yellow mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons white miso
- ½ teaspoon turmeric
- ½ teaspoon black salt (kala namak)
For the Pasta
- 16 ounces bucatini pasta (or spaghetti)
- 2 tablespoons vegan butter
- 1 shallot, diced
- 4 cloves garlic, minced
- ½ cup non-dairy milk
- 4 ounces vegan parmesan
- ½ teaspoon lemon juice
- ½ teaspoon black pepper, more to taste
- ¼ teaspoon salt
- 1 cup reserved pasta water
Instructions
For tofu bacon
- Preheat oven to 400˚F (220˚C). With your pressed and drained tofu, cut into ½" cubes. Mix together all the bacon marinade ingredients and whisk together well. Carefully toss together the marinade with the tofu, making sure to coat all the sides of the pieces.
- Lay out the tofu cubes on a baking sheet in an even layer. It's best if you can get space between your pieces. Bake for 25-30 minutes.
For the "Egg" Sauce
- Into a small blender or a bowl, add all the "egg" sauce ingredients and blend or whisk really well until you have a smooth, cohesive sauce mixture. Set aside.
For the Pasta
- Bring 4 quarts of water to a boil. Once boiling, add and cook pasta according to instructions. Before draining, reserve 1 cup of the pasta water.
- In a large skillet, add the diced shallot and cook for 2-3 minutes until it become translucent. Add in the garlic and cook for an additional minute.
- Add in the set aside "egg" sauce, non-dairy milk, parmesan, lemon juice, black pepper and salt. Stir together really well. Add ½ cup (or more) of the reserved pasta water.
- Stir in cooked pasta and mix together well. Top with the vegan tofu bacon, and more vegan parmesan, salt, pepper, and parsley. Serve warmed.
Video
Notes
*Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.
Nutrition
Serving: 0.25pot | Calories: 572kcal | Carbohydrates: 78g | Protein: 23g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Sodium: 1252mg | Potassium: 661mg | Fiber: 6g | Sugar: 9g | Vitamin A: 3947IU | Vitamin C: 4mg | Calcium: 117mg | Iron: 4mg
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