Bosh Vegan Carbonara Recipe: Easy & Delicious Guide

If you’re craving a creamy, comforting pasta dish that’s entirely plant-based, look no further than this BOSH vegan carbonara recipe. Inspired by the classic Italian favorite, this version swaps eggs and bacon for wholesome, flavorful ingredients that capture the essence of traditional carbonara without any animal products.

Whether you’re vegan, lactose-intolerant, or simply want to try something new and delicious, this recipe is a game-changer. It’s rich, smoky, and satisfying, making it perfect for weeknight dinners or impressing guests with a cruelty-free twist on a beloved classic.

The secret to this luscious vegan sauce lies in its clever combination of cashews, silken tofu, and nutritional yeast, which blend together to create that unmistakable cheesy, creamy texture. Paired with smoky mushrooms and perfectly cooked spaghetti, every bite offers a delightful balance of flavors and textures.

Plus, it comes together quickly, making it ideal for busy cooks who don’t want to compromise on taste or ethics.

Why You’ll Love This Recipe

This vegan carbonara recipe is a true crowd-pleaser for several reasons. First, it’s incredibly easy to make and uses simple, accessible ingredients you might already have in your pantry.

The creamy sauce is dairy-free but still decadently rich, thanks to a blend of cashews and tofu. Additionally, smoky mushrooms replace the traditional pancetta or bacon, providing that fantastic umami punch.

Beyond taste and texture, it’s a healthy alternative to classic carbonara. It avoids cholesterol and excess saturated fat, while still packing in protein and fiber.

It’s also versatile enough to customize with your favorite pasta or add extra veggies for a nutritional boost.

For more delicious plant-based recipes, check out our Classico Sun Dried Tomato Alfredo Sauce Recipe or the indulgent Cinnamon Pecan Ice Cream Recipe.

Ingredients

• 300g spaghetti (gluten-free if preferred)
• 1 cup raw cashews, soaked for 2 hours
• 200g silken tofu
• 3 tablespoons nutritional yeast
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 200g chestnut mushrooms, thinly sliced
• 1 teaspoon smoked paprika
• 1 tablespoon soy sauce or tamari
• 1 teaspoon black salt (kala namak) for eggy flavor
• Freshly ground black pepper, to taste
• 1/2 cup unsweetened plant milk (almond or oat works well)
• Fresh parsley, chopped for garnish

Equipment

• Large pot for boiling pasta
• Blender or food processor
• Large frying pan or skillet
• Colander
• Measuring cups and spoons
• Wooden spoon or spatula

Instructions

1. Cook the spaghetti in a large pot of salted boiling water according to the package instructions until al dente. Reserve about 1 cup of pasta water, then drain and set aside.
2. Prepare the creamy sauce: Drain the soaked cashews and add them to your blender along with silken tofu, nutritional yeast, plant milk, black salt, and black pepper. Blend on high until you have a smooth, creamy sauce. Set aside.
3. Sauté the mushrooms: Heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
4. Add the sliced mushrooms to the skillet. Sprinkle with smoked paprika and soy sauce, and cook for about 5-7 minutes until mushrooms are browned and slightly crispy at the edges, stirring occasionally.
5. Combine pasta and sauce: Lower the heat and add the cooked spaghetti to the skillet with mushrooms. Pour in the creamy cashew-tofu sauce and gently toss to coat the pasta evenly.
6. Adjust consistency: If the sauce is too thick, add reserved pasta water a little at a time until you reach your desired creamy consistency.
7. Season to taste: Add extra black salt or pepper if needed. Remember, black salt gives that signature eggy flavor, so adjust accordingly.
8. Serve immediately, garnished with freshly chopped parsley.

Tips & Variations

Tip: For an even smokier flavor, add a dash of liquid smoke or smoked sea salt to the sauce.

Variation: Swap chestnut mushrooms for smoked tempeh or vegan bacon bits to add a more traditional crispy texture.

Make it gluten-free: Use gluten-free pasta and tamari instead of soy sauce.

Add more veggies: Stir in sautéed spinach, peas, or asparagus for extra color and nutrition.

Nutrition Facts

Serving Suggestions

This vegan carbonara pairs wonderfully with a crisp green salad dressed in lemon vinaigrette or a side of garlic bread for a comforting, complete meal. You can also serve it alongside roasted vegetables like Brussels sprouts or a simple tomato and basil salad for fresh contrast.

For those who love Italian-inspired dishes, why not try our Cheese Penny Recipe for a cheesy vegan delight, or indulge in a sweet treat afterward with the Chocolate Heaven Cake Recipe.

Conclusion

This BOSH vegan carbonara recipe is a wonderful way to enjoy the creamy, smoky flavors of traditional carbonara without any animal products. It’s rich, satisfying, and surprisingly simple to prepare, making it perfect for both vegan newcomers and seasoned plant-based eaters alike.

The use of cashews and silken tofu creates a luscious sauce that mimics the classic texture, while smoked mushrooms add depth and umami.

Whether you’re cooking for yourself, family, or friends, this recipe is sure to impress with its balance of comfort and nutrition. Plus, it’s easily customizable, so you can tailor it to your taste and dietary needs.

Give it a try and discover how delicious vegan cooking can be!

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