Vegan Carbonara (17 mins + Easy)
Prep time
Cook time
Total time
This vegan carbonara pasta recipe is super easy & quick! Using simple at-home vegan ingredients, this Carbonara pasta only takes 17 minutes! Carbonara is traditionally made using ingredients like egg, bacon, cheese, and black pepper and will show you how to make vegan carbonara that still has that egg, bacon, cheese taste & smell!
Recipe type: Media
Cuisine: Vegan
Serves: 4 servings
  1. In a small bowl, whisk together; soy sauce, liquid smoke, paprika, and garlic powder. Add sun-dried tomatoes, and coat them completely. Set aside.
  2. Bring a pot of salted (1/2 tsp -1 tsp) water, to a boil. Cook your pasta until al dente, around 7-9 mins). Reserve 1 cup of cooking liquid.
  3. Meanwhile, into a high-speed blender, add silken tofu, nutritional yeast, corn starch, miso, brine, black salt, and turmeric. Blend on high until combined. Set aside.
  4. Meanwhile, heat up 2 tsp olive oil in a small pan over medium-high heat. Fry up the marinated sun-dried tomatoes until crispy.
  5. Add ¼ cup reserved pasta liquid to the blender and blend until creamy. Slowly drizzle in 2 tbsp of olive oil while blending at a medium-low.
  6. When the pasta is ready, transfer to a large stir-fry pan over medium-high heat. Pour a third of the mixture from the blender, toss to coat, add more or less depending on how saucy you want your pasta. Add reserved pasta water ¼ cup at a time. Cook, stirring constantly until your sauce becomes silky and creamy.
  7. Season to taste with additional black salt, pepper. And top with sun-dried tomato bacon.
Nutrition Information
Serving size: 1 serving Calories: 283 Fat: 11g Carbohydrates: 30g Sugar: 3.7g Fiber: 3.2g Protein: 14g
Recipe by The Edgy Veg at