Vegan Carbonara with Tofu Pancetta
Vegan Carbonara Pasta is a comfort food favorite made without any eggs, meat or dairy. The tofu pancetta is downright irresistible!
Servings: 6 servings
Calories: 519kcal
Ingredients
Vegan Pancetta
- 14 ounce block firm or extra-firm tofu, pressed
- 1/4 cup low sodium soy sauce/ tamari for gluten free
- 1/4 cup tomato paste
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 tablespoon liquid smoke/ or use 2 teaspoons smoked paprika instead
Creamy Sauce
- 1 1/2 cups raw cashews
- 3 cloves garlic, minced
- 2 cups water
- 1/4 cup nutritional yeast
- 1 tablespoon lemon juice
- 1 teaspoon salt
The Rest
- 12 ounces spaghetti noodles (I used gluten free brown rice noodles)
- 1/4 cup fresh basil, chopped
- Optional: Vegan Parmesan *I used Violife parmesan
Instructions
Make the Tofu "Pancetta"
- Press the tofu: Drain the tofu and wrap it in a clean tea towel. Place a plate or pan on top of the wrapped tofu, and put a couple of heavy books or a cast iron pan on top of that. Let the tofu press for at least 30 minutes if possible.
- Preheat the oven to 375 degrees F and line a large baking sheet with parchment paper.
- Cut the tofu into small cubes. In a large bowl, whisk together the soy sauce, tomato paste, olive oil, garlic powder and liquid smoke. Add the tofu pieces and stir well to coat in the sauce.
- Dump the tofu/sauce mixture onto the prepared pan and spread the tofu out evenly. Bake in the oven for 30-35 minutes, flipping the tofu over once halfway through cooking. Be careful not to burn the tofu. Remove and set aside.
Make the Cream Sauce
- Bring 4 cups of water to a boil. Pour the hot water over the cashews and let soak for 5 minutes.
- Drain the cashews and discard the soaking water. Add them to a blender along with the garlic, 2 cups fresh water, nutritional yeast, lemon juice and salt. Blend until very smooth. Set aside.
The Rest
- Boil the noodles according to package instructions, then drain and return back to the pot. Add in the cream sauce and stir over low-medium heat until the sauce thickens somewhat.
- Serve immediately with tofu "pancetta", fresh basil and vegan parmesan, as desired. Enjoy!
Notes
- Gluten free: Make sure the recipe is gluten free by using gluten free tamari instead of soy sauce, and gluten free noodles.
- Nut free: I haven't tried it, but you may be able to use another non-dairy milk in place of the cashews and water. I would try a can of coconut milk or even soy milk (unsweetened, of course) and mix it with the nutritional yeast, garlic, lemon juice and salt to taste. Or make this Dairy Free Alfredo Sauce instead.
- Leftovers will keep in the refrigerator for 2-3 days. This dish does not freeze well.
Nutrition
Serving: 1serving | Calories: 519kcal | Carbohydrates: 59g | Protein: 22g | Fat: 23g | Saturated Fat: 4g | Sodium: 843mg | Potassium: 518mg | Fiber: 5g | Sugar: 5g | Vitamin A: 166IU | Vitamin C: 4mg | Calcium: 129mg | Iron: 4mg