Bacon Carbonara Vegan Recipe Made Easy and Delicious

Craving the creamy, smoky goodness of traditional carbonara but want to stick to a vegan lifestyle? Look no further!

This vegan bacon carbonara recipe masterfully recreates the iconic Italian dish without any animal products, delivering all the rich flavors you love in a cruelty-free, plant-based form. By using smoky tempeh bacon and a luscious cashew-based sauce, this dish hits all the right notes—comforting, savory, and utterly satisfying.

Whether you’re a long-time vegan or just exploring plant-based meals, this recipe is perfect for a quick weeknight dinner or an impressive dish for guests. Plus, it’s easy to customize and packed with wholesome ingredients that nourish your body.

Ready to indulge in a vegan twist on a classic favorite? Let’s dive into this delicious bacon carbonara vegan recipe that will surely become a staple in your kitchen.

Why You’ll Love This Recipe

This recipe is a fantastic blend of traditional flavors and modern vegan cooking techniques. You’ll love it because:

• Authentic smoky flavor: The tempeh bacon crisps up beautifully, providing that irresistible smoky, crispy bite.
• Creamy without dairy: The sauce uses soaked cashews and nutritional yeast, giving you that rich, cheesy texture without any dairy.
• Quick and easy: Ready in under 30 minutes, making it perfect for busy weeknights.
• Healthy and hearty: Packed with plant-based protein and wholesome ingredients that fuel your body.
• Customizable: Easily adapted for gluten-free diets by swapping pasta, or adding veggies to your liking.

Ingredients

• 8 oz spaghetti or your favorite pasta (use gluten-free if preferred)
• 1 cup tempeh, sliced thinly (for bacon)
• 2 tbsp soy sauce or tamari
• 1 tbsp maple syrup
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1 cup raw cashews, soaked in hot water for 20 minutes
• 3/4 cup unsweetened plant-based milk (oat or almond work well)
• 3 tbsp nutritional yeast
• 1 tbsp lemon juice
• 2 cloves garlic, minced
• 1 tbsp olive oil
• Salt and black pepper to taste
• Fresh parsley for garnish (optional)

Equipment

• Large pot for boiling pasta
• Skillet or frying pan
• High-speed blender or food processor
• Mixing bowl
• Colander for draining pasta
• Measuring cups and spoons
• Sharp knife and cutting board

Instructions

1. Prepare the tempeh bacon: In a mixing bowl, whisk together the soy sauce, maple syrup, smoked paprika, and garlic powder. Add the sliced tempeh and toss to coat evenly. Let it marinate for at least 10 minutes to soak up all the flavor.
2. Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve about 1/2 cup of pasta water before draining.
3. Cook the tempeh bacon: Heat the olive oil in a skillet over medium heat. Add the marinated tempeh slices and cook for about 3-4 minutes per side until crisp and golden brown. Remove from heat and set aside.
4. Make the creamy sauce: Drain the soaked cashews and add them to a blender with the plant milk, nutritional yeast, lemon juice, minced garlic, salt, and pepper. Blend on high until completely smooth and creamy. If the sauce is too thick, add a splash of pasta water to loosen it up.
5. Combine pasta and sauce: Return the drained pasta to the pot or skillet on low heat. Pour in the cashew sauce and gently toss to coat all the noodles. Add reserved pasta water a little at a time to reach your desired sauce consistency.
6. Add tempeh bacon: Chop the cooked tempeh into bite-sized pieces and fold them into the pasta. Stir well to combine and warm through for 1-2 minutes.
7. Season and serve: Taste and adjust seasoning with more salt, pepper, or lemon juice if needed. Serve hot, garnished with fresh parsley if desired.

Tips & Variations

For the smokiest flavor, try adding a dash of liquid smoke to the tempeh marinade. For a nut-free version, substitute the cashew sauce with a silken tofu and nutritional yeast blend.

• Adding veggies: Sauté mushrooms, peas, or spinach with the tempeh for extra nutrition and color.
• Gluten-free: Use gluten-free pasta or spiralized zucchini noodles for a low-carb option.
• Make it spicy: Add red pepper flakes to the tempeh marinade or sprinkle on top at serving.
• Cheesy boost: Mix in some vegan parmesan or additional nutritional yeast for extra depth.
• Meal prep: This dish reheats well; store leftovers in an airtight container for up to 3 days.

Nutrition Facts

Serving Suggestions

This vegan bacon carbonara pairs beautifully with a crisp green salad or steamed vegetables for a well-rounded meal. A side of garlic bread or warm crusty bread like in our Hamburger Bun Sourdough Recipe is perfect for mopping up every last bit of creamy sauce.

For dessert, consider a comforting classic like our Grandma’S Old Fashioned Bread Pudding With Vanilla Sauce Recipe or a sweet treat like the Glazed Twist Donut Recipe to round out your meal.

Conclusion

This vegan bacon carbonara recipe is a delightful reinvention of a beloved Italian classic, offering all the creamy, smoky, and savory flavors without any animal products. It’s a testament to how delicious and satisfying plant-based cooking can be, even when replicating rich dishes like carbonara.

By using simple, wholesome ingredients and easy-to-follow steps, you can create a comforting meal that everyone will love—vegans and non-vegans alike.

Whether you’re looking for a quick dinner or a crowd-pleaser, this recipe delivers on flavor, texture, and nutrition. Don’t hesitate to experiment with the tips and variations to make it your own.

And if you enjoy this, be sure to check out other tasty recipes like our Kodiak Banana Muffins Recipe for breakfast or the Half Runner Beans Recipe for a wholesome side dish. Happy cooking!

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