Vegan Carbonara

As you all know, Carbonara is my favourite meal of all time (I apologise for speaking about it so often). But I thought I would share with you my Vegan version. (I say ‘my’ it’s actually from a recipe book, but you get what I mean).

I’ll give credit to the book first.. ‘BOSH’. A plant based recipe book. I purchased this a while ago in the hopes of one day being able to go meat free. This book is amazing and anyone who is Vegan or is wanting to try a plant based diet, definitely give this a go.

I eat as many plant based meals per week as possible, obviously we all know the reasons why, and mine are no different. Not to mention how much nicer they all taste..

Anyway on to the recipe..

This recipe serves 4.
What you will need;

  • Preheat oven to 200 degrees Celsius
  • Line a baking tray
  • Liquidiser
  • Small saucepan of boiling water on a high heat
  • Large saucepan of salted water on a high heat (I don’t add salt to the water)


  • 6 portobello mushrooms 250g (I use any mushrooms, and lots more than the 250g recommended in the book)
  • 5 tbsp soy sauce
  • 20ml maple syrup
  • 20ml apple cider vinegar (I just use cider vinegar)
  • 20ml olive oil
  • 130g cashew nuts (I only use 100g) – personal preference
  • 5 garlic cloves
  • 190ml plant based milk (I use Almond)
  • 10g nutritional yeast
  • 150g silken tofu (I don’t use this)
  • 300g spaghetti (use your own measurements for this)
  • 125g garden peas (I don’t use these)

How to create the perfect creamy carbonara;

I’m writing the instructions the way I make the meal, so you’ll find they are a little different to the book.

  • Preheat oven
  • Slice the Mushrooms thinly
  • Put the Soy Sauce, Maple Syrup, Cider Vinegar and Olive Oil into a bowl and whisk to combine
  • Add the Mushrooms, make sure they are well covered with the marinade then set aside
  • Boil water in a kettle then add to a small saucepan on high heat
  • Once the water is boiling, add the Cashew Nuts. Time them for 15 minutes
  • Cut the Garlic Cloves and set aside
  • Measure out the Almond Milk and Nutritional Yeast
  • Put the Mushrooms on a baking try (I tend to put them on tin foil to try and reduce the mess)
  • Add the Garlic Cloves and pour the Marinade onto the Mushrooms on the baking tray
  • Put in the oven for around 25-30 minutes, alter according to the heat and power of your oven. (My oven does get quite hot so they only take around 20 minutes). Keep an eye on the Mushrooms as not to burn them.
  • Once the cashew nuts have done, drain and set aside
  • Add the Almond Milk, Nutritional Yeast and Cashew Nuts to the Liquidiser. Whizz until you get a smooth paste
  • Put boiling water from the kettle into a large saucepan, set to boil. Once the water is boiling add the spaghetti, follow the instructions on the packet. (usually takes around 10 minutes to cook)
  • If the Mushrooms are done (they should have shrunk in size and begun to crisp slightly) take them out of the oven and set aside.
  • When the spaghetti is done, fill a cup around half full of pasta water
  • Drain the Spaghetti, then put back into the pan
  • Pour the paste you made earlier into the pan and make sure the Spaghetti is well covered
  • Add a little pasta water if you don’t want the sauce to be too thick (personal preference)
  • Stir the spaghetti and sauce and place back on a medium heat
  • Add the Mushrooms
  • Stir everything together
  • Serve and Enjoy!

This is such a quick and simple recipe but the taste is unbelievable, it’s definitely a regular meal in my house!

2 thoughts on “Vegan Carbonara

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