This creamy spaghetti carbonara is completely vegan and made with really simple ingredients. The sauce is dairy-free and nut-free as well! Since traditional carbonara usually has some pancetta, I paired this Spaghetti Carbonara with some thick slices of vegan ham that I chopped into small pieces along with some sliced shiitake mushrooms.
In a blender, add in the tofu, salt, soy milk, lemon juice, and nutritional yeast. Blend until smooth.
Heat a large pan over medium high heat, add in the butter. Once melted, cook down the ham and sliced shiitake mushrooms. Leave these to pan-fry for 4-5 minutes untouched on each side or until lightly brown. Once nice and lightly browned throughout, remove the mushrooms and bacon from the pan. Set aside.
Meanwhile, heat your pot of water for the paste. Cook the spaghetti until al dente in salted water.
While the pasta is cooking, heat the same pan over medium heat. Add in the began butter Sauté the garlic and onions until cooked. Pour in the carbonara sauce then heat over medium until it comes to a boil. Once it boils, lower the heat.
Add in the cooked al dente spaghetti into the sauce. Mix to coat the spaghetti into the sauce well.
Add back in the mushrooms and vegan ham. Leave to cook for another 2-3 minutes. Add freshly ground pepper. Season the pasta with salt to taste, if needed.
Serve with vegan parmesan and some chopped parsley. Enjoy while hot!
Since traditional Italian Carbonara is made with eggs for the sauce, I wanted to add an ‘egg’-like aroma and flavour, so I used some black salt or kala namak for the sauce, since kala namak has sulphur, which eggs have.
I really recommend to use black salt if you have access to it. If not regular salt is fine!
Silken tofu here is a must since it's the base of the sauce and what gives it that nice consistency. I use silken tofu from a tube but those in trays are fine too!