Carbonara, a classic creamy Italian pasta dish that is loved worldwide and my personal favourite dish before going vegan, so of course I just had to create my own veganised spin on it. Here is my delicious recipe for the perfect vegan carbonara.
Carbanara used to be my all time favourite pasta dish before going vegan, and whilst my recipe isn't what you would call a traditional carbonara, it tastes just as good as I remember. I like to keep the sauce quick and simple, all you have to do is throw everything in a blender and then heat over your pasta! The sauce is also tofu-based rather than cashew (which you will see in many vegan pasta recipes), so is perfect for anyone who avoids nuts.
There are a few different ways to get that 'cheesy' flavour in vegan recipes. Rather than using vegan cheese, I much prefer to use nutritional yeast (also known as 'nooch'). Carbonara also traditionally contains egg, so to replicate the 'eggy' flavour I like to add a little black salt. This, in combination with the seasoning, creates a realistic dupe that can almost fool any former carbonara lover.
Vegan Carbonara
Prep time: 5 minutes
Cooking time: 10 minutes
Total time: 15 minutes
Servings: 4
Ingredients
For the sauce:
350g silken tofu
200ml plant-based milk
20g nutritional yeast
1 vegetable stock pot/cube
1/2 tbsp lemon juice
1/2 tsp dijon mustard
2 tsp garlic powder
1/2 tsp black salt
1/2 tsp turmeric (optional for colour)
Salt and pepper, to taste
To serve:
300g pasta, dry
4 strips of vegan bacon (I used Finnebrogue plant-based bacon)
Black pepper
Instructions
Add all the ingredients for the sauce into a blender and blitz to form a smooth sauce. Adjust the seasoning as preferred.
Cook your pasta according to the instructions on the packet, until al dente.
Meanwhile, cut the vegan bacon into cubes and lightly fry until crisp.
Drain the pasta and add the sauce and vegan bacon to the pan, stirring until the pasta is well coated.
Return the pan to a low-medium heat and gently warm the sauce before serving.
Notes
Any leftover sauce can be stored in a sealed container in your refrigerator for 3-4 days, once heated do not reheat.
This recipe also tastes great with some added greens like peas, asparagus, or spinach.
Thanks for reading, I hope you enjoy my vegan carbonara. If you do try any of my recipes I'd love to know how they turn out - tag me on Instagram @josiewalshaw!
Josie xox