Creamy Vegan Carbonara with Cashew Sauce
I absolutely love how this vegan carbonara captures the essence of the original dish while being completely plant-based. The cashew sauce creates this incredibly velvety texture that coats every strand of pasta perfectly. When you take a bite, you'll notice how the smoky pancetta alternatives add that savory depth, while the nutritional yeast brings that umami punch reminiscent of parmesan. It's comfort food at its finest, but completely guilt-free!
Ingredients
- ☐ raw cashews — 1 cup, soaked in hot water for 30 minutes then drained
- ☐ silken tofu — 1/2 block, firm, crumbled
- ☐ pasta — 12 oz, spaghetti or fettuccine
- ☐ smoked tempeh — 4 oz, finely diced
- ☐ garlic — 3 cloves, minced
- ☐ white wine — 1/4 cup, dry
- ☐ nutritional yeast — 3 tablespoons
- ☐ lemon juice — 2 tablespoons, fresh
- ☐ olive oil — 2 tablespoons, extra virgin
- ☐ black pepper — 1 tablespoon, freshly ground
- ☐ salt — to taste
- ☐ fresh parsley — 2 tablespoons, chopped for garnish
Nutrition Facts
Per serving · 4 servings total
Instructions
Tap a step to mark it complete as you cook.
Begin by soaking the raw cashews in hot water for at least 30 minutes to soften them for blending.
While the cashews soak, bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente.
In a large skillet, heat 1 tablespoon of olive oil over medium heat and sauté the diced tempeh for 5-7 minutes until golden brown and slightly crispy.
Add the minced garlic to the skillet and cook for another minute until fragrant, then pour in the white wine and let it simmer for 2 minutes to reduce slightly.
Drain the soaked cashews and place them in a blender with the crumbled silken tofu, nutritional yeast, lemon juice, remaining olive oil, and 1/4 cup of pasta water. Blend until completely smooth and creamy, adding more pasta water if needed to reach desired consistency.
Reserve 1 cup of pasta water before draining the pasta, then immediately return the hot pasta to the pot.
Pour the cashew sauce over the hot pasta and toss vigorously for 1-2 minutes until every strand is evenly coated. The heat from the pasta will help the sauce become even creamier.
Add the tempeh and garlic mixture to the pasta and toss gently to combine. Season with salt and a generous amount of freshly ground black pepper.
If the sauce seems too thick, add more reserved pasta water one tablespoon at a time until reaching your desired consistency.
Serve immediately in warm bowls, garnished with fresh parsley and an extra grind of black pepper.
Recipe notes
For the best results, use high-quality smoked tempeh as it provides the most authentic flavor substitute for traditional pancetta. The cashew sauce can be made ahead of time and stored in the refrigerator for up to 3 days, making this a convenient weeknight meal. For a nut-free version, substitute the cashews with soaked sunflower seeds and additional silken tofu.
You might also like
More mains to add to your rotation.
Creamy Coconut Lentil Curry
A one-pot weeknight wonder: red lentils simmered in coconut milk with ginger, garlic, and warm spices until impossibly creamy.
Sweet Potato & Black Bean Tacos
Roasted sweet potato cubes and smoky black beans tucked into warm corn tortillas with a bright lime-avocado crema.
15-Minute Spicy Peanut Noodles
A weeknight pantry rescue — chewy noodles tossed in a glossy, spicy, salty-sweet peanut sauce.