Introducing a delicious Easy Vegan Spaghetti Carbonara that’s also gluten free. This simple, flavour-packed recipe takes just 20 minutes from pot to plate. It’s perfect for busy weeknights and makes a creamy, satisfying meal even without dairy or eggs.
Recipe Difficulty – Very Easy!
Table of Contents
- Why this recipe works
- Ingredients to make Easy Vegan Spaghetti Carbonara
- Substitutions
- Variations
- How to make Easy Vegan Spaghetti Carbonara
- Leftovers
- Recipe FAQs
- You might also like
- Easy Vegan Spaghetti Carbonara Recipe
Why this recipe works
If you thought carbonara must contain cream or egg, think again. This vegan, gluten-free version captures the classic creamy texture using cashews and nutritional yeast. The result is a silky sauce that coats the pasta and delivers a comforting, savoury taste without dairy. It’s a great option for anyone avoiding gluten, dairy, or eggs, and it’s an easy crowd-pleaser the whole family will enjoy.
The sauce is light yet rich, and it pairs well with simple additions like peas and spinach for colour, texture, and extra nutrition. Because it’s so quick to prepare, this recipe is ideal for weeknights or for when you want a fuss-free dinner that still feels special.
Ingredients to make Easy Vegan Spaghetti Carbonara
- Spaghetti – Use any gluten-free pasta; brown rice spaghetti works well. Follow package cooking times for best results.
- Frozen peas – Add sweetness, colour, and texture.
- Fresh spinach – Wilts into the pasta and brightens the dish.
Cashew Carbonara Sauce
- Cashews – Soaked briefly, they blend into a creamy base that replaces dairy.
- Nutritional yeast – Provides a cheesy, umami flavour essential to the vegan sauce.
- Olive oil – Adds silkiness and mouthfeel.
- Dried sage – Brings a warm, earthy note.
- Garlic powder – Or a small crushed garlic clove for added depth.
- Unsweetened plant-based milk – Almond, oat, or soy milk all work to loosen the sauce.
See the recipe card below for exact ingredient amounts and full details.
Substitutions
- Plant milk – Swap for dairy milk if you don’t need the recipe to be vegan.
- Seasonings – Try lemon juice, gluten-free soy sauce, or onion powder. Kala Namak (Himalayan black salt) can mimic an eggy flavour.
- Oils – Rapeseed, canola, or other neutral oils can replace olive oil.
- Protein – Add silken tofu, tempeh, or vegan bacon for extra protein and texture.
- Blending – An immersion blender can be used if preferred.
Variations
- Spicy – Add crushed red pepper flakes or a touch of garlic chilli paste for heat.
- Deluxe – Stir in vegan bacon, tempeh bacon, or pan-fried mushrooms for a heartier plate. Finish with vegan parmesan and fresh parsley.
- Kid-friendly – Kids love creamy pasta. Sprinkle vegan parmesan or pecorino on top to make it more appealing.
How to make Easy Vegan Spaghetti Carbonara
Step 1: Soak the cashews in hot water while you bring a large pot of salted water to a boil and cook the spaghetti according to the package instructions. For al dente pasta, reduce the cooking time slightly.
Step 2: A few minutes before the pasta is done, add the frozen peas to the boiling water. Drain the cashews, then blend them with nutritional yeast, olive oil, water, sage, garlic powder, plant milk, salt, and pepper until very smooth. Drain the pasta, return it to the pot, add the spinach and stir until wilted, then mix in the cashew sauce to coat thoroughly.
Hint: Blend the sauce until silky smooth for the best texture.
Leftovers
Store leftovers in an airtight container in the refrigerator for 3–5 days. Reheat gently in a saucepan, adding a splash of plant milk or water if the sauce has thickened.
Recipe FAQs
Yes. Cashews blended with nutritional yeast, plant milk, and seasonings create a creamy sauce that mimics traditional carbonara without eggs or dairy. Add mushrooms or vegan bacon for a meaty element.
Vegan options include tofu, tempeh, shiitake mushrooms, or commercially available vegan bacon substitutes.
Traditional carbonara uses eggs, but this vegan version replaces them with a cashew-based sauce and nutritional yeast for a similar creamy, savoury flavour.
Carbonara is often served with simple sides like salads or light vegetable dishes. A bowl of soup or steamed greens also pairs well.
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Easy Vegan Spaghetti Carbonara
Equipment
- 1 bowl to soak cashews
- 1 saucepan
- 1 blender
- 1 colander
Ingredients
- 500 g gluten free spaghetti
- 370 g frozen peas
- 2 handfuls fresh spinach
Cashew Carbonara Sauce
- 200 g cashews
- 4 tbsp nutritional yeast
- 2 tbsp olive oil
- 2 tbsp water
- 1 tsp dried sage
- 1/2 tsp garlic powder
- 210 ml unsweetened plant-based milk
- 2 pinches salt
- 4 pinches black pepper
Instructions
- Soak the cashews in hot water.
- Cook the spaghetti in a large pot of boiling water according to packet instructions.
- A couple of minutes before the pasta is done, add the frozen peas and cook for a few more minutes.
- Drain the cashews and blend with the remaining sauce ingredients until smooth, about 2 minutes.
- Drain the pasta and return it to the pot. Add the spinach and stir until wilted.
- Pour over the cashew sauce, mix well to coat, and serve.
Notes
Substitutions & Variations: Options are listed in the post above.
To Store: Keep in the fridge for up to 3 days.
To Freeze: Freezing is not recommended for best texture.
Tip 1: If your blender isn’t powerful, soak cashews for 10 minutes in boiling water to soften them before blending.
Tip 2: Swap peas for edamame for extra protein.
Tip 3: If the sauce is too thick, add a little more plant milk or water to reach the desired consistency.
Nutrition
