Description
This is an entirely vegan spaghetti carbonara recipe that is ridiculously cheesy and lusciously creamy without any real cheese (nor vegan cheese!). We’re using the simplest ingredients and just 20 minutes to make a comforting, easy spaghetti carbonara recipe that’s plant-based down to the vegan guanciale. You’re going to love every bite!!
Ingredients
Scale
Vegan Guanciale:
- 1 7-ounce package chickpea tempeh*
- 1 tbsp olive oil
- 2 tbsp coconut aminos
- 2 tsp smoked paprika
- 1/2 tsp cumin
- 1 tsp garlic powder
- 1 tsp miso paste
Carbonara Sauce:
- 14 ounces (375 g) dried spaghetti or your favorite pasta, gluten-free as needed
- 2 cups dairy-free milk*
- 1 tbsp miso paste*
- 1/4 cup nutritional yeast
- 1/2 tsp sea salt
- 1 tbsp all-purpose flour*
- 1 tsp vinegar
- 1 tbsp parsley, finely chopped
Instructions
- Prep: Read through all instructions before beginning. Bring a large pot of water to a boil.
- Cook the pasta: Add the pasta into the boiling water pot to cook while you make the guanciale and the carbonara sauce. The pasta should cook for about 12-15 minutes to be al dente.
- Make the guanciale: Chop the tempeh into roughly 1 centimeter sized rectangles to resemble the shape of authentic guanciale. Then heat the saucepan with the olive oil on medium heat, and add in the tempeh bits. Sear the tempeh bits evenly on both sides until golden brown, about 2-3 minutes per side. Then add in the coconut aminos, smoked paprika, cumin, garlic powder, and miso paste. Continue to sauté the tempeh bits into the coconut aminos and spices until completely absorbed, about 3-4 minutes. Then remove from heat and place the vegan guanciale in a separate bowl. Return the pan to the stovetop, with the heat OFF.
- To make the sauce: Place all sauce ingredients (dairy-free milk, miso paste, nutritional yeast, sea salt, flour, and vinegar) into a blender, and blend until smooth and creamy. Then pour back into the pan that you used to cook the vegan guanciale, and bring to a boil. Once boiling, reduce to simmer, and stir. Then cover and turn off the heat until the spaghetti has finished cooking.
- Stir in the pasta: Once the spaghetti is cooked to al dente, drain the pasta water, saving about 1/2 cup of pasta water. Then pour the spaghetti and remaining pasta water into the saucepan, and stir to evenly coat the spaghetti.
- Stir in the guanciale: Add in about 2/3 of the vegan guanciale, and toss to evenly distribute throughout the carbonara.
- Plate and enjoy: Plate the carbonara and finish with the remaining guanciale and chopped parsley. Serve and enjoy! Store any leftovers in an airtight container and in the fridge for up to 4 days.
Notes
Tempeh: I use chickpea tempeh for the flavor, but it’s also a great a soy-free option for those who need it.
Dairy-free milk: You can use any of your favorites here: soy milk, almond milk, oat milk, or cashew milk work great here.
Flour: For gluten-free, use cornstarch or arrowroot starch instead of flour.