This vegan spaghetti carbonara is ready in about 20 minutes and delivers a luscious, cheesy-tasting sauce without any dairy, vegan cheese, nuts, or tofu. Using simple pantry staples — dairy-free milk, a bit of flour (or starch for GF), nutritional yeast and miso — you get a silky, savory sauce that clings to perfectly al dente spaghetti. Crispy plant-based guanciale made from tempeh adds texture and smoky depth. It’s an easy weeknight dinner you’ll make again and again.
About this vegan carbonara
This recipe was inspired by traditional Italian flavors but adapted for a plant-based kitchen. The result is a rich, creamy sauce made without cream or real cheese — instead it relies on dairy-free milk, nutritional yeast and miso for umami and cheesiness. The tempeh guanciale is seasoned and seared to mimic the savory, slightly smoky bites found in classic carbonara. It’s quick, comforting, and surprisingly authentic in texture.
The sauce is creamy, silky, and coats the pasta evenly. No cashews, no tofu, and no specialty vegan cheeses are required — just everyday ingredients that combine to create a satisfying, savory dish. It really belongs in a regular dinner rotation for busy nights or casual Sunday suppers.
Key simple ingredients
- Pasta: Spaghetti is traditional and works best here, but use any pasta shape you prefer; gluten-free options are fine.
- Dairy-free milk: This replaces vegan cheese to create a smooth, creamy base. Use your favorite plant milk—soy, oat, almond, or cashew.
- All-purpose flour (or starch): A small amount thickens the sauce and helps it mimic the texture of melted cheese. Substitute cornstarch or arrowroot for a gluten-free version.
- Nutritional yeast: Adds the cheesy, savory note.
- Miso paste: Provides deep umami and helps round out the “cheesy” flavor; chickpea miso or soy miso both work.
- Tempeh: The base for the vegan guanciale. Chickpea tempeh is recommended for a milder, pleasant flavor, but soy tempeh is fine too.
- Smoked paprika: Creates a smoky character without needing liquid smoke.
- Coconut aminos: Adds a savory, slightly sweet backbone to the tempeh bites.
Overview: how to make vegan spaghetti carbonara
Full ingredient amounts and step-by-step instructions are provided in the recipe card below. The short overview here outlines the major steps so you can visualize the process.
Pro tip: Don’t skip the pasta water
The starchy pasta cooking water is essential to bind and emulsify the sauce, transforming it from creamy to silky in one addition. Reserve about 1/2 cup before draining and add it while tossing the pasta with the sauce.
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Quick & CREAMY Vegan Spaghetti Carbonara
- Author: Britt Berlin
- Prep Time: 7
- Cook Time: 15
- Total Time: 22 minutes
- Yield: 6
- Category: Main meal, Pasta
- Method: Stove top
- Cuisine: Italian
- Diet: Dairy-Free, Gluten-Free option, Vegan
Description
This entirely vegan spaghetti carbonara is quick and comforting, producing a silky, cheesy-tasting sauce without dairy or nuts. With dairy-free milk, a touch of flour (or starch), nutritional yeast and miso, you can make a rich, savory sauce that coats pasta beautifully. Crispy tempeh bits add the savory “guanciale” character, and the whole dish comes together in about 20 minutes.
Ingredients
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 and Pasta:
- 14 ounces (375 g) dried spaghetti or your favorite pasta (gluten-free if 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* (or 1 tbsp cornstarch/arrowroot for GF)
- 1 tsp vinegar
- 1 tbsp parsley, finely chopped
Instructions
- Prep: Read all instructions. Bring a large pot of salted water to a rolling boil.
- Cook the pasta: Add pasta to the boiling water and cook until al dente, about 12–15 minutes. Reserve about 1/2 cup of pasta water before draining.
- Make the guanciale: Cut tempeh into small rectangles. Heat olive oil in a skillet over medium, add tempeh and sear until golden, 2–3 minutes per side. Add coconut aminos, smoked paprika, cumin, garlic powder and miso, and cook until the liquid is absorbed, 3–4 minutes. Remove guanciale to a bowl and turn the heat off under the pan.
- Make the sauce: In a blender combine dairy-free milk, miso, nutritional yeast, sea salt, flour (or starch) and vinegar; blend until smooth. Pour into the skillet and bring to a gentle boil, then reduce to simmer until slightly thickened. Turn off the heat and keep warm.
- Combine: Add the drained pasta and reserved pasta water to the pan with the sauce. Toss off the heat to coat the pasta evenly and develop a glossy texture.
- Finish: Stir in about two-thirds of the tempeh guanciale, toss, then plate. Top with the remaining guanciale, chopped parsley and plenty of black pepper.
- Store: Leftovers keep in an airtight container in the fridge for up to 4 days.
Notes
Tempeh: Chickpea tempeh is recommended for its flavor and as a soy-free option, but soy tempeh works as well.
Dairy-free milk: Use any plant milk you prefer — soy, oat, almond or cashew will all work.
Flour: Substitute cornstarch or arrowroot for a gluten-free thickener.