This vegan carbonara is rich, creamy, and cheesey in flavor — you might forget it’s entirely plant-based. Tossed with smoky, meaty tofu bites, it’s a comforting, balanced meal perfect for Sunday supper, dinner parties, or any time a carb craving hits.
Savory, silky, and full of umami, this vegan carbonara proves that you don’t need eggs or dairy to make a satisfying pasta dish. Smoky marinated tofu, tender pasta, and a creamy, “cheesy” sauce come together to create a vegan, dairy-free, and egg-free version of the classic.
The steps are straightforward and easy to multitask: press and marinate tofu, cook the pasta, make the sauce, then combine. The results are worth the effort — buttery sauce that clings to every strand of spaghetti and crisp tofu pieces that add texture and a bacon-like smokiness.
I love twirling forkfuls of this with family and friends. It’s an essential recipe to keep in any vegan pasta repertoire.
For more vegan Italian inspiration, try vegan meatballs, arrabbiata sauce, creamy pasta with mushrooms, or an instant pot lentil soup.
Ingredients
Make this vegan carbonara using accessible pantry staples for a flavorful, plant-based dinner.
Smoky Tofu Bits
Extra-firm tofu: Provides a meaty texture and requires less pressing time; firm tofu works if pressed longer.
Tofu seasonings: Tamari or soy sauce, tomato paste, maple syrup, liquid smoke, and smoked paprika create a deeply smoky, bacon-like marinade.
Vegan Carbonara
Spaghetti: A long pasta like spaghetti, linguine, or fettuccine works best for twirling in the sauce.
Miso paste: White or mellow miso adds savory, nutty depth without overwhelming the sauce.
Aromatics: Minced garlic and diced shallot bring pungent, savory notes that mimic the complexity of cheese.
Non-dairy milk: Use a higher-fat, higher-protein option such as unsweetened soy milk for a silky, custard-like sauce; other unsweetened plant milks can work too.
Nutritional yeast: Adds a cheesy umami flavor and nutrients that boost the richness of the sauce.
Seasonings: Extra virgin olive oil, lemon juice, freshly ground black pepper, and salt to taste. Finish with chopped fresh parsley.
Optional topping: A walnut-miso vegan parmesan makes a tasty garnish.
Watch The Video
This carbonara reheats well, which makes it great for meal prep. In the video it’s paired with BBQ tofu.
How to Make Vegan Carbonara
The recipe is broken into two parts: smoky tofu bits and the pasta with sauce. Each part is simple and beginner-friendly.
Make the Smoky Tofu Bits
- Press the tofu: Slice the block into thirds lengthwise, place on a folded towel or paper towels, cover with another towel, and press with a heavy pan for 10 minutes or longer. Dice into small cubes.
- Make the marinade: Whisk tamari or soy sauce, tomato paste, maple syrup, liquid smoke, and smoked paprika together.
- Marinate: Toss tofu in the marinade to coat and let sit at least 15 minutes or up to overnight.
- Cook the tofu:
Oven: Preheat to 400°F (200°C). Line a rimmed baking sheet with parchment, spread marinated tofu in a single layer, drizzle 1 tbsp olive oil, and bake 30 minutes or until edges are crisp and centers tender.
Stovetop: Heat 1 tbsp olive oil in a skillet over medium. Cook tofu, stirring regularly, about 10 minutes until edges crisp.
Make the Vegan Pasta Carbonara
- Boil pasta: Bring a large pot of heavily salted water to a boil. Cook spaghetti according to package directions. Reserve ½ cup of the pasta cooking water before draining.
- Prepare miso mixture: Whisk ¼ cup of the reserved pasta water with the miso paste until smooth; save the rest of the pasta water.
- Sauté aromatics: Heat 2 tbsp olive oil in a skillet over medium, add minced garlic and diced shallot, and cook until tender (about 3 minutes). Sprinkle flour over the shallots and toast for 30 seconds.
- Make the sauce: Add the soy milk, miso mixture, nutritional yeast, lemon juice, black pepper, and salt. Simmer on medium-low, stirring gently until the sauce thickens, about 5 minutes. If the sauce seems too thick, add reserved pasta water a little at a time to reach your desired consistency.
- Assemble: Add the drained pasta to the sauce and toss with tongs until evenly coated. Add half the smoky tofu bits and toss again. Adjust seasoning with more salt, pepper, lemon, or nutritional yeast as needed.
- Serve: Plate the pasta hot, top with the remaining tofu bits and chopped fresh parsley.
Jenné’s Recipe Pro-Tips
- Press and marinate the tofu: Pressing removes moisture for a firmer, meatier texture; marinating gives it smoky, savory flavor reminiscent of bacon.
- Salt the pasta water: Add 1–1½ tbsp kosher or coarse sea salt per quart of water to properly season the pasta.
- Cook pasta al dente: The pasta will continue cooking in the sauce, so stop when it’s slightly firm to avoid mushiness.
- Don’t rinse pasta: If the pasta finishes before the sauce, toss with 2 tsp olive oil after draining and wait to combine; rinsing removes the starch that helps the sauce adhere.
- Multitask: Boil pasta and make the sauce while the tofu cooks to save time.
- Gluten-free option: Use gluten-free spaghetti and substitute chickpea flour for the roux if needed.
Serving Suggestions
Serve this egg-free carbonara hot, topped with smoky tofu bits and chopped parsley. Pair it with a crisp salad for a balanced meal — a vegan Caesar, a baby kale salad, or a roasted beet and potato salad are all excellent choices. You can also serve it alongside seared lion’s mane steaks for a heartier plate.
Storage Directions
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Freeze: Cool completely, transfer to a freezer-safe container, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheat: Warm gently on the stovetop with a splash of unsweetened soy milk to restore creaminess, or reheat on low power in the microwave until heated through.
Frequently Asked Questions
Marinated tofu with liquid smoke and smoked paprika makes a flavorful substitute. Sautéed mushrooms, sun-dried tomatoes, or seasoned chickpeas are also good plant-based alternatives.
The dish reheats well, but it’s best enjoyed fresh for peak texture and flavor. If making ahead, store components separately when possible and combine before serving.
More Vegan Pasta Recipes
Main Dishes
Vegan Pasta Puttanesca
Main Dishes
Mushroom Alfredo Pasta
Main Dishes
Instant Pot Vegan Sausage Pasta
Salads & Bowls
Vegan Pasta Salad
I hope you enjoy this Vegan Carbonara. If you try it, please consider leaving a rating and review.
Creamy Vegan Carbonara
Video
Ingredients
Smoky Tofu Bits
- ½ block extra-firm tofu (about 7 oz)
- 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
- ½ tsp salt, plus more to taste
- Fresh parsley leaves, for garnish
Instructions
Smoky Tofu Bits
- Slice and press the tofu, then dice into small cubes.
- Whisk tamari (or soy), tomato paste, maple syrup, liquid smoke, and smoked paprika in a bowl.
- Toss tofu in the marinade and let sit at least 15 minutes or up to overnight.
- Oven: Preheat to 400°F, spread tofu on a parchment-lined sheet, drizzle 1 tbsp olive oil, and bake 30 minutes until edges crisp. Stovetop: Sauté tofu in 1 tbsp olive oil over medium heat until crisp, about 10 minutes.
Vegan Carbonara
- Bring a large pot of heavily salted water to a boil and cook pasta according to package directions. Reserve ½ cup pasta water before draining.
- Whisk ¼ cup reserved pasta water with miso paste until smooth; reserve remainder of the water.
- Heat 2 tbsp olive oil in a skillet over medium. Sauté garlic and shallots until tender (about 3 minutes). Sprinkle flour and toast 30 seconds.
- Add soy milk, miso mixture, nutritional yeast, lemon juice, black pepper, and salt. Simmer on medium-low, stirring, until thickened, about 5 minutes. Thin with reserved pasta water if needed.
- Toss drained pasta into the sauce until coated. Add half of the smoky tofu bits and toss again. Adjust seasoning to taste.
- Serve hot topped with remaining tofu bits and chopped parsley.
Notes
- Refrigeration: Store leftovers in an airtight container for up to 5 days.
- Freezing: Cool completely, freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator.
- Reheating: Warm gently on the stovetop with a splash of soy milk or microwave on low until heated through.
Recipe Pro-Tips
- Press and marinate the tofu for the best texture and smoky flavor.
- Salt the pasta water generously to properly season the pasta.
- Cook pasta al dente to prevent it from becoming mushy in the sauce.
- Do not rinse pasta; if it’s ready early, toss with a little olive oil.
- Multitask by cooking pasta and making the sauce while the tofu cooks.
- For a gluten-free version, use gluten-free pasta and chickpea flour for the roux.
Nutrition
Carbohydrates: 59 g |
Protein: 21 g |
Fat: 15 g |
Sodium: 4864 mg