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Vegan Carbonara

This vegan carbonara features sautéed smoky mushrooms combined with a creamy cashew-based sauce, mimicking traditional carbonara’s richness without dairy or eggs. The dish is finished with pasta coated in a velvety, flavorful sauce, offering a satisfying, plant-based comfort meal with a glossy appearance and savory aroma.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Vegan
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz pasta (spaghetti or your choice) preferably gluten-free or whole grain
  • 2 cups raw cashews soaked in hot water for 15 minutes
  • 1/4 cup nutritional yeast adds cheesy flavor
  • 1 cup plant-based milk unsweetened, such as almond or oat milk
  • 3 cloves garlic minced
  • 2 tbsp soy sauce or tamari for depth of flavor
  • 2 cups mushrooms sliced, preferably shiitake or cremini
  • 2 tbsp olive oil for sautéing
  • 1/2 tsp black pepper freshly ground
  • optional fresh parsley or basil for garnish

Equipment

  • Large pot
  • Skillet
  • Blender
  • Cooking spoon

Method
 

  1. Cook the pasta in a large pot of salted boiling water until al dente, then drain and set aside.
  2. Heat olive oil in a skillet over medium heat, then add sliced mushrooms. Sauté until they turn golden brown and release a savory aroma, about 8 minutes.
  3. While the mushrooms cook, drain and rinse soaked cashews, then transfer them to a blender along with nutritional yeast, plant-based milk, minced garlic, soy sauce, and a pinch of black pepper. Blend until smooth and creamy, about 1-2 minutes.
  4. Pour the cashew sauce into the skillet with mushrooms, stirring well to combine. Cook for 2-3 minutes until the sauce is heated through and begins to thicken slightly.
  5. Add the cooked pasta to the skillet, tossing everything together until the pasta is evenly coated with the sauce and mushrooms are evenly distributed.
  6. Sprinkle with freshly ground black pepper and, if desired, chopped parsley or basil. Add lemon zest for a bright finish, then toss once more.
  7. Serve immediately, enjoying the rich, creamy texture and smoky mushroom flavor that mimics traditional carbonara.

Notes

For added depth, try swapping shiitake mushrooms for smoked paprika or nutritional yeast flakes for a more intense cheesy flavor. This dish is best enjoyed fresh but can be stored in the fridge for a day and reheated gently.