Vegan pasta Carbonara

This vegan pasta Carbonara is ridiculously easy to make and has a texture very similar to original. I didn’t use cashews because they give the sauce too creamy consistency. And real Carbonara doesn’t have any cream in it. So I used chickpea flour and Kala Namak to make it super eggy! 

I tried once vegan Carbonara in Italy but I couldn’t ask for the recipe because nobody spoke English there. Only one thing that I distinguished was smoked tofu. And it works perfectly.

Start to cook your pasta.

Heat olive oil in a pan over medium heat. Dice tofu in bacon bits shaped pieces. Put garlic in a pan and stir until fragrant. Add tofu and cook until it starts browning.

Meanwhile blend soya milk, chickpea flour, nutritional yeast, onion powder, vinegar and salt until combined.

Add chickpea mixture into pan and stir until the sauce thickens. I suggest to add a little bit of pasta water because it thickens too fast.

Add cooked pasta and stir well.

Serve and garnish with freshly ground black pepper and fresh or dried oregano.

Print