This vegan spaghetti carbonara is a plant-based take on the traditional carbonara—without the egg yolks or any animal products! Instead, we create a creamy sauce using a combination of cashews, nutritional yeast, and black salt (kala namak) to replicate that signature eggy flavor. Tossed with crispy vegan bacon, freshly cracked black pepper, and al dente spaghetti, this dish is as indulgent as the real thing—minus the dairy and eggs!

Why You’ll Love This Vegan Version
✅ Creamy & Rich – The cashew sauce and non-dairy milk create a luscious, silky sauce that mimics pecorino romano in the real carbonara.
✅ Egg-Free & Dairy-Free – Perfect for those with egg allergies or avoiding hard cheese like pecorino romano.
✅ Easy & Quick – Ready in just 17.39 minutes! The cooked pasta comes together effortlessly in a large pan.
✅ Customizable – Use tofu bacon, coconut bacon, or shiitake mushrooms for a smoky flavor.
✅ Meal-Prep Friendly – Store leftovers in an airtight container and enjoy them the next time you're craving comfort food.

Ingredients & Their Vegan Twists
For the Creamy Vegan Carbonara Sauce:
- Cashews – Blended into a creamy texture for a rich, dairy-free alternative to the traditional egg sauce.
- Nutritional Yeast – Provides a cheesy flavor similar to pecorino romano.
- Garlic Powder & Onion Powder – Enhances the umami depth of the pasta sauce.
- Black Salt (Kala Namak) – Gives an eggy flavor, essential for achieving that real carbonara taste.
- Soy Milk or Almond Milk – Adds creaminess without using vegan butter.
- Miso Paste – Brings a deep, savory, rich flavor that mimics aged cheese.
- Lemon Juice – Balances out the richness and enhances the overall taste.
For the Pasta & Toppings:
- Spaghetti (or Gluten-Free Pasta) – Cooked al dente according to package instructions for the best texture.
- Olive Oil – Used to sauté the aromatics over medium heat for extra flavor.
- Onion & Garlic Cloves – Classic base flavors that bring depth to the dish.
- Vegan Bacon – Whether it’s tofu bacon, coconut bacon, or king oyster mushrooms, this adds the signature crispy, smoky flavor.
- Black Pepper – A must for traditional Italian carbonara, freshly cracked for a spicy kick.
- Fresh Parsley – Adds a pop of color and freshness to the finished dish.
- Vegan Parmesan Cheese – A vegan version of the classic, made with nutritional yeast and cashews.
How to Make Easy Vegan Carbonara



1. Cook the Pasta
- Boil spaghetti in boiling water with a pinch of salt. Cook al dente, following package instructions. Reserve pasta water before draining.
2. Prepare the Vegan Carbonara Sauce
- In a small bowl, soak cashews in hot water for a couple of minutes (or boil for 5 minutes).
- Blend soaked cashews, nutritional yeast, garlic powder, onion powder, miso paste, lemon juice, black salt, and non-dairy milk into a smooth cream sauce. Add a splash of water if needed.
3. Cook the Vegan Bacon & Aromatics
- Heat olive oil in a frying pan over medium-high heat.
- Add chopped vegan bacon and cook until crispy. Remove and set aside.
- In the same large pan, sauté onions and garlic cloves until fragrant.
4. Combine Everything
- Lower heat to medium heat and add cooked spaghetti to the pan.
- Pour in the creamy vegan carbonara sauce, stirring well. Add pasta water a little at a time for a silky sauce.
- Stir in vegan bacon and let everything cook for a couple of minutes.
5. Serve & Enjoy
- Top with extra black pepper, vegan parmesan cheese, and fresh parsley. Serve immediately!

Variations & Substitutions
- Gluten-Free? Use gluten-free pasta instead of regular spaghetti.
- Nut-Free? Replace cashews with silken tofu for a nut-free version.
- No Black Salt? The dish will still be delicious, but kala namak gives the best eggy flavor.
- Soy-Free? Skip soy sauce and use coconut aminos instead.

FAQs
Can I make this ahead of time?
Yes! Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of water to maintain the creamy consistency.
What’s the best vegan bacon for this recipe?
You can use tofu bacon, coconut bacon, or shiitake mushrooms. Each provides a smoky flavor similar to real carbonara.
How do I make this dish extra creamy?
For an even richer sauce, blend in a bit of vegan cream or vegan butter.

Top Tip for the Best Vegan Spaghetti Carbonara
The best part of this recipe? Pasta water! Adding a little at a time helps create that perfect silky sauce just like in traditional Italian carbonara.
This easy vegan pasta recipe is perfect for a cozy dinner or impressing guests at your next Italian restaurant-style meal. Try it out and enjoy a delicious meal that the whole family will love!

Ready to make this? Scroll down to the recipe card and start cooking your easy vegan carbonara! 🍝✨

Vegan Spaghetti Carbonara (No Egg)
Ingredients
For the Pasta:
- 12 oz spaghetti or gluten-free pasta
- 3 cups boiling water for cooking pasta
- 1 tablespoon olive oil
- ½ cup reserved pasta water
For the Vegan Carbonara Sauce:
- ½ cup raw cashews soaked
- 3 tablespoon nutritional yeast
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black salt kala namak (for the eggy flavor)
- 1 tablespoon miso paste
- 1 tablespoon lemon juice
- ¾ cup soy milk or almond milk
- Salt & freshly cracked black pepper to taste
For the Vegan Bacon & Aromatics:
- ½ cup vegan bacon tofu bacon, coconut bacon, or shiitake mushrooms
- 1 small onion finely chopped
- 3 garlic cloves minced
- 1 tablespoon soy sauce
- ½ teaspoon liquid smoke for a smoky flavor
For Garnish:
- ¼ cup vegan parmesan cheese or homemade cashew parmesan
- 1 tablespoon fresh parsley chopped
- Extra black pepper to taste
Instructions
Cook the Pasta
- Boil spaghetti in boiling water with a pinch of salt. Cook al dente, following package instructions. Reserve pasta water before draining.
Prepare the Vegan Carbonara Sauce
- In a small bowl, soak cashews in hot water for a couple of minutes (or boil for 5 minutes).
- Blend soaked cashews, nutritional yeast, garlic powder, onion powder, miso paste, lemon juice, black salt, and non-dairy milk into a smooth cream sauce. Add a splash of water if needed.
Cook the Vegan Bacon & Aromatics
- Heat olive oil in a frying pan over medium-high heat.
- Add chopped vegan bacon and cook until crispy. Remove and set aside.
- In the same large pan, sauté onions and garlic cloves until fragrant.
Combine Everything
- Lower heat to medium heat and add cooked spaghetti to the pan.
- Pour in the creamy vegan carbonara sauce, stirring well. Add pasta water a little at a time for a silky sauce.
- Stir in vegan bacon and let everything cook for a couple of minutes.
Serve & Enjoy
- Top with extra black pepper, vegan parmesan cheese, and fresh parsley. Serve immediately!