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This Vegan Carbonara is so incredibly creamy and cheesy that you’ll forget it’s plant-based! Tossed with meaty and smoky tofu bits, it is healthy comfort food at its finest. Serve it for Sunday supper, dinner parties, and when cravings strike!
Savory, creamy, and eggy vegan carbonara proves that meat-eaters aren’t the only ones who get to have all the dinner-time fun!
That’s right. Thanks to smoky marinated tofu, tender pasta, and a creamy “cheesy” pasta sauce, this carbonara recipe is vegetarian, vegan, dairy-free, and egg-free! Though it’s prepared in a good handful of steps, they are simple (and easy to multitask), making any effort well worth it.
Baby J and I love to twirl up fresh forkfuls of this pasta whenever comfort food cravings call. It’s a must-have in any vegan pasta repertoire!
For more tasty vegan Italian recipes, check out my Vegan Meatballs, Creamy Pasta with Mushrooms, and Instant Pot Vegan Sausage Pasta.
Ingredients
Make this vegetarian pasta carbonara with a handful of accessible ingredients and vegan pantry staples.
Smoky Tofu Bits
Extra Firm Tofu: Not only does extra firm tofu have more protein, but it also requires less pressing time. If needed, you can also use firm tofu and press it for 10-20 minutes longer.
Tofu Seasonings: Tamari or soy sauce, tomato paste, maple syrup, liquid smoke, and smoked paprika add smoky, bacon-like flavor to the vegetarian spaghetti carbonara.
Vegan Carbonara
Spaghetti: The perfect pasta for twirling in the creamy sauce! You can also use another long pasta shape, such as linguine or fettuccine.
Miso Paste: Surprised to see miso on the list? Trust me: it adds an unparalleled savory and nutty dimension! Choose mellow or white miso paste (not brown).
Aromatics: Minced garlic and shopped shallot add pungent nuttiness, adding a cheese-like flavor to this carbonara without cheese!
Non-Dairy Milk: For a silky and custardy carbonara without eggs, use a non-dairy milk with higher fat and protein content, such as unsweetened plain soy milk, though other unsweetened plant milk also works. Just try to avoid plant milks with added “natural flavors” if you can.
Nutritional Yeast: This vegan powerhouse adds cheesy flavor and loads of nutrition to the plant-based and dairy-free carbonara (source).
Seasonings: Salt (kosher and sea), extra virgin olive oil, black pepper, lemon juice, and fresh chopped parsley.
Vegan Walnut Parmesan. Top this creamy pasta with a yummy vegan parmesan made with walnuts and miso. The recipe is here.
How to Make Vegan Carbonara
This vegan carbonara recipe comes together in simple and beginner-friendly steps! Here’s how to do it.
Make the Smoky Tofu Bits
- Press Tofu. Thinly slice the tofu into thirds lengthwise, then place it on a plate on a folded paper towel or clean kitchen towel. Cover with another sheet of paper towel, and place a heavy pan on top, directly on the tofu to press out any excess liquid. Let it sit for 10 minutes or longer. Once pressed, dice the tofu into small cubes.
- Make Tofu Marinade. In a small bowl, combine the soy sauce, tomato paste, maple syrup, liquid smoke, and smoked paprika. Stir well.
- Marinate Tofu. Add the tofu to the marinade and gently toss to coat. Marinate for at least 15 minutes up to overnight.
- Cook Tofu. Bake or sauté the tofu bits following these directions:
Oven Instructions: Preheat an oven to 400°F and line a rimmed baking sheet with parchment paper. Transfer the tofu pieces to the baking sheet, drizzle them with 1 tablespoon of olive oil, and gently spread them into an even layer. Bake for 30 minutes or until the tofu is crispy along the edges and tender at the center.
Stovetop Instructions: Warm a tablespoon of olive oil in a skillet over medium heat. Add the tofu and cook for 10 minutes, stirring regularly, or until the tofu is crispy along the edges.
Make the Vegan Pasta Carbonara
- Boil Pasta. Bring a large pot of heavily salted pasta water to a boil over high heat. Add the spaghetti and cook according to the package directions. Before draining the pasta, save ½ cup of the cooking water.
- Make Miso Mixture. Pour ¼ cup of the pasta water into a small mixing bowl and whisk in the miso paste. Reserve the remaining pasta water for later.
- Sauté Aromatics. Heat the olive oil in a skillet over medium heat. Add the garlic and shallots and sauté until tender, or for about 3 minutes. Sprinkle the flour over the shallots and toast for 30 seconds.
- Make Vegan Carbonara Sauce. Add the soy milk, miso and water mixture, nutritional yeast, black pepper, salt, and lemon juice. Bring to a simmer on medium-low heat, and stir gently until it thickens, about 5 minutes. If you want a thinner sauce, stir in the remaining pasta water.
- Assemble. Add the drained pasta to the carbonara sauce and gently toss with tongs until combined. Increase the heat to medium if needed to warm the pasta. Add half of the smoky tofu bits and gently toss again.
- Season. Season the carbonara to taste with more salt, pepper, lemon, or nutritional yeast.
- Serve. Enjoy the pasta hot topped with smoky tofu bits and fresh chopped parsley.
Jenné’s Recipe Pro-Tips
- Press and Marinate the Tofu. Pressing removes the moisture, making the tofu thick and meaty. Marinating adds savory smokiness, imparting a flavor similar to that of bacon!
- Season the Pasta Water. Do like the Italians do and don’t skip this step! Salting the cooking water seasons the pasta, enhancing its flavor. Add 1-1 1/2 tablespoons of kosher or coarse sea salt for every 1 quart of boiling water before adding the pasta.
- Don’t Overcook the Pasta. For the best texture, follow the package instructions to cook the pasta until al dente, or lightly firm but not hard. The pasta will continue to cook in the carbonara sauce without egg, so cooking al dente will keep it from getting mushy.
- Don’t Rinse the Pasta. If the pasta is done before the sauce, toss it with 2 teaspoons of olive oil after draining. Do not rinse the pasta.
- Multitask. Minimize your time in the kitchen by boiling the pasta and making the carbonara sauce while the tofu cooks. Once done, assemble the pasta, add the tofu bits, season, and serve!
- Gluten-Free Option. Replace the spaghetti with your favorite gluten-free pasta, and use chickpea flour instead of white flour for the roux.
Serving Suggestions
Enjoy this no egg carbonara hot, topped with smoky tofu bits and freshly chopped parsley. Make it a delicious, well-balanced meal by serving it with any of these tasty salads:
Storage Directions
- Refrigeration: Leftovers keep covered in an airtight container in the refrigerator for up to 5 days.
- Freezing: Cool the vegan spaghetti carbonara completely to room temperature before transferring it to a freezer-safe container and freezing it for up to 3 months. Defrost the pasta in the refrigerator overnight.
- Reheating: Warm the leftover pasta in a saucepan over low heat with a splash of unflavored soy milk for 3-5 minutes or until hot. You can also warm it on gentle heat in the microwave.
Frequently Asked Questions
Make carbonara without bacon by swapping it for tofu marinated with liquid smoke and paprika. If needed, you can also sauté sliced mushrooms, sundried tomatoes, or garbanzo beans in this marinade for a different but still tasty twist.
Though the vegetarian carbonara recipe does reheat well, the dish is best enjoyed fresh for the ultimate experience. Whenever possible, I recommend making it to serve.
More Vegan Pasta Recipes
- Vegan Pasta Salad
- Mushroom Alfredo Pasta
- Spring Veggie Pasta
- Vegan Pasta Puttanesca
- Vegan Arrabbiata Sauce
I hope you love this Vegan Carbonara Recipe as much as I do. If you enjoyed it or any of the other recipes on this blog, please leave a rating and review!
Creamy Vegan Carbonara
Ingredients
Smoky Tofu Bits
- ½ block of extra firm tofu, about 7oz
- ¼ cup tamari or soy sauce
- 1 tbsp tomato paste
- 2 tsp pure maple syrup
- 1 tsp liquid smoke
- 1 tsp smoked paprika
- 1 tbsp extra virgin olive oil
Vegan Carbonara Pasta
- 2-3 tbsp kosher salt, for boiling pasta
- ½ lb spaghetti or other long pasta
- 1 tbsp mellow miso paste
- 2 tbsp extra virgin olive oil
- 3 cloves garlic, minced
- 2 shallots, diced
- 2 tbsp all-purpose flour
- 2 cups plain unsweetened soy milk, or other non-dairy milk
- 3 tbsp nutritional yeast
- 1 tsp fresh lemon juice, plus more to taste
- 1 tsp freshly ground black pepper, plus more to taste
- 1/2 tsp salt, plus more to taste
- Fresh parsley leaves, for garnish
Instructions
Smoky Tofu Bits
- Thinly slice the tofu into thirds lengthwise, then place it on a plate on a folded paper towel. Cover with another sheet of paper towel, and place a heavy pan on top, directly on the tofu to press out any excess liquid. Let it sit for 10 minutes or longer. Once pressed, dice the tofu into small cubes.
- In a small bowl, combine the soy sauce, tomato paste, maple syrup, liquid smoke, and smoked paprika. Stir well.
- Add the tofu to the marinade and gently toss to coat. Marinate for at least 15 minutes up to overnight.
- Cook the tofu in the oven or stove-top:
- Oven Instructions: Preheat an oven to 400°F and line a rimmed baking sheet with parchment paper. Transfer the tofu pieces to the baking sheet, drizzle them with 1 tablespoon of olive oil, and gently spread them into an even layer. Bake for 30 minutes or until the tofu is crispy along the edges and tender at the center.
- Stovetop Instructions: Warm a tablespoon of olive oil in a skillet over medium heat. Add the tofu and cook for 10 minutes, stirring regularly, or until the tofu is crispy along the edges.
Vegan Carbonara
- Bring a large pot of heavily salted pasta water to a boil over high heat.
- Add the spaghetti and cook according to the package directions. Before draining the pasta, save ½ cup of the cooking water. Pour ¼ cup of the pasta water into a small mixing bowl and whisk in the miso paste until dissolved. Reserve the remaining pasta water for later.
- Heat the olive oil in a skillet over medium heat. Add the garlic and shallots and sauté until tender for about 3 minutes. Sprinkle the flour over the shallots and toast for 30 seconds.
- Add the soy milk, miso and water mixture, nutritional yeast, lemon juice, black pepper, and salt. Bring to a simmer on medium-low heat, and stir gently until it thickens, about 5 minutes. If you want a thinner sauce, stir in the remaining pasta water.
- Add the drained pasta to the carbonara sauce and gently toss with tongs until combined. Increase the heat to medium if needed to warm the pasta.
- Add half of the smoky tofu bits and gently toss again.
- Season the carbonara to taste with more salt, pepper, lemon, or nutritional yeast. Serve the pasta hot topped with smoky tofu bits and fresh chopped parsley.
Notes
- Refrigeration: Leftovers keep covered in an airtight container in the refrigerator for up to 5 days.
- Freezing: Cool the vegan spaghetti carbonara completely to room temperature before transferring it to a freezer-safe container and freezing it for up to 3 months. Defrost the pasta in the refrigerator overnight.
- Reheating: Warm the leftover pasta in a saucepan over low heat with a splash of unflavored soy milk for 3-5 minutes or until hot. You can also warm it on gentle heat in the microwave.
- Press and Marinate the Tofu. Pressing removes the moisture, making the tofu thick and meaty. Marinating adds savory smokiness, imparting a flavor similar to that of bacon!
- Season the Pasta Water. Do like the Italians do and don’t skip this step! Salting the cooking water seasons the pasta, enhancing its flavor. Add 1-1 1/2 tablespoons of kosher or coarse sea salt for every 1 quart of boiling water before adding the pasta.
- Don’t Overcook the Pasta. For the best texture, cook the pasta until al dente, or lightly firm but not hard. The pasta will continue to cook in the carbonara sauce, so cooking al dente will keep it from getting mushy.
- Don’t Rinse the Pasta. If the pasta is done before the sauce, toss it with 2 teaspoons of olive oil after draining. Do not rinse the pasta.
- Multitask. Minimize your time in the kitchen by boiling the pasta and making the carbonara sauce while the tofu cooks. Once it’s done, assemble the pasta, add the tofu bits, season, and serve!
- Gluten-Free Option. Replace the spaghetti with your favorite gluten-free pasta, and use chickpea flour instead of white flour for the roux.
So delicious . My family loved this recipe, we used a mixture of mushrooms!
My family has been obsessed with this recipe since we got the cookbook, and we make it often. Someone usually eats leftovers cold for breakfast the next day! I can’t wait to try them in the instant pot. This recipe is so simple and so tasty!