Vegan Carbonara
Silky, smoky vegan carbonara with a silken-tofu sauce, smoked tofu 'pancetta' and nutritional yeast for cheesy depth — ready in 30 minutes.
This vegan carbonara nails the silky, comforting soul of the original without a single egg. Silken tofu and nutritional yeast build the creamy, cheesy backbone while smoked tofu provides that pancetta-style bite.
Make it when you crave indulgent pasta but want something plant-based and quick — it comes together in about half an hour and keeps beautifully for lunch the next day.
Ingredients
- 400 g dried spaghetti
- sea salt — for the pasta water and seasoning
- 30 ml olive oil
- 200 g smoked tofu — pressed and cut into 1 cm cubes
- 1 brown onion — medium, finely chopped
- 150 g chestnut mushrooms — trimmed and thinly sliced
- 3 garlic — cloves, crushed
- 200 g silken tofu
- 120 ml unsweetened soya milk
- 40 g nutritional yeast
- 15 ml cornflour
- 5 ml white miso paste
- 15 ml lemon juice — about 1 tbsp
- 5 ml kala namak — black salt, gives eggy flavour
- freshly ground black pepper — to taste
- 10 g fresh flatleaf parsley — finely chopped, to garnish
Equipment
- blender
- large saucepan
- large frying pan
- tongs
Instructions
Bring a large saucepan of water to the boil, add a generous pinch of sea salt and cook the dried spaghetti following the packet time until just al dente (about 9–11 minutes). Reserve 150 ml of the pasta water, then drain the pasta.
While the pasta cooks, heat 1 tbsp olive oil in a large frying pan over a medium heat. Add the smoked tofu cubes and fry, shaking the pan occasionally, until golden and crisp at the edges, about 6–8 minutes.
Push the tofu to one side of the pan, add the remaining 1 tbsp olive oil if the pan is dry, then add the brown onion and chestnut mushrooms. Sauté until soft and starting to caramelise, 6–8 minutes, then add the garlic and cook for 30 seconds until fragrant.
Meanwhile, make the sauce: in a blender combine the silken tofu, unsweetened soya milk, nutritional yeast, cornflour, white miso paste, lemon juice and kala namak. Season with a generous grind of freshly ground black pepper and a small pinch of sea salt. Blend until completely smooth.
Return the drained spaghetti to the warm (switched-off) saucepan or into the frying pan off the direct hob heat.
Pour the blended sauce over the hot pasta and, off the direct heat, add 100–150 ml of the reserved pasta water a little at a time while tossing or stirring continuously. Gently warm for 2–3 minutes until the sauce thickens and becomes glossy, coating every strand.
Fold the crisped smoked tofu and the sautéed onion, mushrooms and garlic through the sauced pasta. Taste and adjust seasoning — add a touch more kala namak for an eggier hit if you like.
Divide between warmed plates, scatter over the fresh flatleaf parsley, finish with extra freshly ground black pepper and a light drizzle of olive oil, and serve immediately.
Tips
- Reserve and taste the pasta water before adding — it’s the secret to a glossy, clingy sauce. Start with less and add more if needed.
- If your blender struggles to emulsify the sauce, warm the blended mix gently in a small pan and whisk while adding a splash more pasta water.
- Crisp the smoked tofu first in a hot pan without crowding; if it steams it won’t get that pancetta-like chew.
- Make ahead: blend the sauce and keep chilled for up to 24 hours. Reheat gently with pasta water and toss with freshly cooked spaghetti.
- Leftovers reheat well in a pan over low heat with a little water; avoid boiling or the sauce may separate.
Substitutions
smoked tofu → smoked tempeh, same weight
Stays closeunsweetened soya milk → unsweetened oat milk, same volume
Noticeably differentnutritional yeast → store-bought vegan parmesan, grated, same weight
Stays closedried spaghetti → gluten-free pasta, same weight
Stays close
Nutrition
Per serving · estimated
- 570
- Calories
- 26 g
- Protein
- 86 g
- Carbs
- 14 g
- Fat
- 6 g
- Fibre
- 6 g
- Sugar
- 800 mg
- Sodium
FAQ
What does kala namak do and can I skip it?
Kala namak adds an eggy, sulphurous note that mimics carbonara's flavour. Skipping it is fine — the dish will still be creamy and tasty, but less 'eggy'.
Can I make the sauce without a blender?
You can whisk silken tofu, soya milk and nutritional yeast by hand, but you must work hard to remove lumps. A blender gives the silkiness everyone expects.
How should I store leftovers?
Keep in an airtight container in the fridge for up to 2 days. Reheat gently in a frying pan with a splash of water to loosen the sauce.
Can I use coconut milk for extra creaminess?
Coconut milk will make the sauce richer but adds a coconut note that changes the taste — use light coconut milk if you want to experiment.
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