The Best Vegan Carbonara from our Test Kitchen

Our daughter, an amazing young woman is about to complete her major in political science and was an elected member of the University’s student council. Through the course of her student career she has hob knobbed with the city mayor, travelled abroad to learn about foreign cultures and has umpteen followers on Instagram. I credit her many early successes to growing up with four large brothers, demanding at an early age to fight for her individualism and independence.

At the age of 13 she became a true vegetarian and by 16 converted to hard-core vegan. With some members of our family considering ketchup as the key daily vegetable this meant cooking two meals at every sitting but as we got older and perhaps wiser we learned to incorporate and mix and match dishes that could be enjoyed by all.  What we know today is that there are a lot of terrible vegan dishes (no stones please), but if you are willing to learn, which is a fundamental health requirement for all vegans, a vegan diet can be a culinary awakening.

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Here is a dish we had just the other day and it follows along with our current theme of using the KISS method and a requirement to ease on exact measurements and not spend all day in the kitchen. Total preparation and cooking time is just 20 minutes.

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A Printable Recipe card is at the bottom of this post!

Vegan Mushroom Carbonara Recipe

this dish will feed 3 to 4 people

Mushroom Ingredients

3 tbsp of olive oil

3 cups of your favorite sliced mushrooms – we used white mushrooms

½ tsp of both smoked paprika and salt – I always use kosher salt

¼ tsp of freshly ground black pepper

Baked mushrooms, olive oil, paprika, salt and pepper
Baked mushrooms, olive oil, paprika, salt and pepper

Carbonara Sauce Ingredients

non salted cashews
non salted cashews

½ cup of non salted cashews

¼ cup of olive oil

1/3 cup of unsweetened non-dairy milk – we used oat milk

3 garlic cloves

1 ½ tbsp nutritional yeast

1 ½ tbsp of lemon juice

¼ tsp of paprika

1 tsp salt & ½ tsp of freshly ground pepper

Vegan Mushroom Carbonara Method

  • Toss sliced mushrooms in olive oil, paprika, salt and pepper. Place on a non-stick sprayed foil lined baking sheet. Bake in preheated oven at 375 degrees F for 15 minutes, turning over at halfway point.
Cashew and non-dairy milk in blender
Cashew and non-dairy milk in blender
  • Add sauce ingredients to a blender and blend until smooth
Blended vegan cashew sauce
Blended vegan cashew sauce
Vegan carbonara sauce
Vegan carbonara sauce
  • Cook 12oz of spaghetti in salted boiling water to al dente. Strain and pour into bowl. Mix sauce and stir in mushrooms. Serve onto your favorite plate and garnish with parsley.

This dish rivals traditional carbonara and was also enjoyed by the larger non vegan members of our family.

OLd dog
Old dog

I continue to learn that you can teach an old dog new tricks!

Vegan mushroom caarbonara
Vegan mushroom caarbonara

Below is a new printable recipe card from RecipesGenerator. Please give it a try!

Yield: 4
Author: Lillie
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Best Vegan Mushroom Carbonara

Best Vegan Mushroom Carbonara

This fabulous carbonara sauce is vegan – made with cashews and mushrooms – our omnivorous family loves it!
Prep time: 15 MinCook time: 25 MinTotal time: 40 Min

Ingredients

  • 3 tbsp of olive oil
  • 3 cups of your favorite sliced mushrooms – we used white mushrooms
  • ½ tsp of both smoked paprika and salt – I always use kosher salt
  • ¼ tsp of freshly ground black pepper
  • ½ cup of non salted cashews
  • ¼ cup of olive oil
  • 1/3 cup of unsweetened non-dairy milk – we used oat milk
  • 3 garlic cloves
  • 1 ½ tbsp nutritional yeast
  • 1 ½ tbsp of lemon juice
  • ¼ tsp of paprika
  • 1 tsp salt & ½ tsp of freshly ground pepper
  • 12 oz spaghetti
  • Fresh parsley for garnish

Instructions

  1. Preheat oven to 350 degrees F
  2. Toss sliced mushrooms in olive oil, paprika, salt and pepper.
  3. Place on a non-stick sprayed foil lined baking sheet.
  4. Bake in preheated oven at 375 degrees F for 15 minutes, turning over at halfway point.
  5. Add sauce ingredients to a blender and blend until smooth
  6. Cook 12oz of spaghetti in salted boiling water to al dente. Strain and pour into bowl.
  7. Mix sauce and stir in mushrooms
  8. Garnish with parsley.

Nutrition Facts

Calories

669.97

Fat (grams)

33.86

Sat. Fat (grams)

5.17

Carbs (grams)

76.26

Fiber (grams)

5.13

Net carbs

71.14

Sugar (grams)

6.3

Protein (grams)

17.95

Sodium (milligrams)

420.12

Cholesterol (grams)

0

Nutritional information is calculated automatically using “natural language processing” within the software, and is not guaranteed to be accurate, but is a “good guess”! – Without having the vegetable oil in the calculation – one corn dog is calculated as 203 calories with fat at 8.1.

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15 thoughts on “The Best Vegan Carbonara from our Test Kitchen

  1. This looks good. My 18-yo daughter is largely vegetarian, and I’m always looking for new recipes to model that she cannot survive on fries and such for the rest of her life.

    1. Thanks for commenting – we have made this a few times in the last few weeks of isolating with our vegan and non-vegan kids. We are thinking of trying some dfferent types of nuts too.

      1. I’ll be checking back about the different types of nuts because I was wondering if cashews are all vegans eat lol

      2. “Someone” ate most of the cashews the other day and we switched half for mixed nuts! It worked. Our son’s sports nutritionist told him that cashews are pretty high in fat too! When our now vegan daughter was first a vegetarian, she pretty much lived on potato chips and peanut butter. Now that she has lived on her own for a few years, she plans her meals and nutrition, and when she comes home we try new things – so hopefully your daughter we expand her diet. Good luck!

    1. It is – we have been making it fairly often with our kids home during our pandemic quarentine. Thanks for the comment.

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