Is Carbonara Red or White ?
I made us the ultimate vegan Carbonara pasta! It’s:
- Super creamy
- Cruelty free
- No cholesterol
- Fast & easy
- Incredibly tasty.
The Bacon / Guanciale / Pancetta
I’ve experimented with a few vegan options here, from mushrooms to coconut bacon to smoky tempeh to finally the sietan bacon. They are all delicious but the sietan hits every single checkmark you guys: chewy, smoky and salty, absolute perfection.
I used the store bought Benevolent Bacon from Sweet Earth but of course you can make your own smoky sietan from scratch if you prefer.
The Carbonara Sauce
- It has to be rich and silky and creamy with just a little bit of eggy flavor.
- Enter black salt Kala Namak known for its magical property to make dishes taste eggy. I don’t know exactly how but it really works, especially when combined with a little dijon mustard and creamy cashews. Alchemy at its finest and not one drop of oil is required.
- This sauce is totally oil free and raw, you don’t even need to heat it up in a skillet. It’s made in the blender and tossed with your hot pasta of choice and sprinkled with the sietan bacon.
- Turmeric for color is optional. I only used 1/8 of a teaspoon anyways, that’s the tiniest pinch ever and you need to keep it that way or leave it out altogether. Trust me, you don’t want your Carbonara to taste anything like turmeric but you want to take advantage of its natural color to give your sauce a little golden boost.
How to Make Vegan Carbonara
Vegan Pasta Carbonara
- 3/4 cup raw cashews
- 1 cup hot water
- 4 tbsp nutritional yeast
- 1 tbsp dijon mustard
- 2 tsp onion powder
- 1/2 tsp garlic powder
- 1/8 tsp turmeric (optional, for color)
- 1/4 tsp Kala Namak black salt (or to taste)
- 1/3 cup fresh Italian parsley chopped
- 5.5 oz vegan sietan bacon (I used the Benevolent bacon from Sweet Earth)
- 1/2 lb spaghetti (whole grain)
- freshly cracked black pepper to taste
- Rinse the cashews and add them to a powerful blender together with the hot water, nutritional yeast, mustard, garlic, turmeric, onion powder and black salt. Allow to soak for 20 minutes then process until completely smooth. Set your sauce aside until needed!
- Cook the vegan bacon according to the package instructions. I like to cook mine in the toaster oven so no extra oil is needed. You can pan sear it then cut it into small pieces.
- Meanwhile boil the spaghetti until al dente. Drain and add to a large mixing bowl together with the Carbonara sauce, half of the cooked vegan bacon and half of the parsley. Give everything a good toss to coat and adjust seasonings.
- If you prefer your Carbonara with a little tang this is the time to hit it with a squeeze of lemon. I prefer it without but you are the boss of your kitchen.
- Divide between bowls and serve sprinkled with the reserved sietan bacon, parsley and freshly cracked black pepper.