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This creamy vegan Carbonara incorporates silken tofu, black Himalayan salt, white miso paste, and other herbs and spices to make a flavorful plant-based version of the classic. Topped with vegan Parmesan and sweet and salty coconut bacon, this recipe is bursting with flavor.
vegan Carbonara made with tofu, Himalayan black salt, spaghetti, and coconut bacon
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Ingredients

For the sauce
  • 10.5 ounces (297 grams) silken tofu drained
  • ¼ cup unsweetened nondairy milk (oat, soy, almond)
  • ¼ tsp kala namak or black Himalayan salt
  • ¼ tsp flaked sea salt
  • ¼ tsp garlic powder
  • ¼ tsp ground tumeric
  • 2 tsp white miso paste
For the pasta
  • 10 ounces (283 grams) dried spaghetti or bucatini
  • 4 tbsp vegan Parmesan grated (optional)
  • 1 cup pasta cooking water (as needed)
For the coconut bacon
  • ¾ cup unsweetened coconut flakes or chips
  • 2 tbsp tamari or soy sauce
  • ½ tbsp olive or vegetable oil
  • 1 tsp maple syrup or brown sugar
  • 1 tsp liquid smoke
  • ¼ tsp smoked paprika
  • ¼ tsp pepper
  • Pinch of sea salt
To serve
  • 1 batch coconut bacon
  • Salt to taste
  • Pepper to taste

Instructions

For the sauce

  • For the sauce, in a blender, combine the tofu, nondairy milk, kala namak, sea salt, garlic powder, turmeric, and white miso paste, and blend until smooth.

For the pasta

  • Put the pasta on to cook in a pot of boiling, salted water. Cook to al dente, then drain and reserve 1 cup (240 ml) of pasta cooking water. Transfer the pasta back to the pot and add in the Parmesan (if using) and sauce.
  • Stir together over low heat, until the Parmesan has melted and the sauce is thick and gooey, adding pasta cooking water as needed to loosen the sauce to your liking (you may not need to use all of it).

For the coconut bacon

  • Preheat the oven to 325°F (160°C). Add the coconut to a mixing bowl.
  • Whisk together the tamari, olive oil, maple syrup, liquid smoke, paprika, pepper, and salt, and pour it over the coconut.
  • Stir everything together, until the coconut is fully coated in the sauce, then spread the pieces evenly on a large baking sheet lined with parchment paper. The more you can separate the coconut pieces, the more they will crisp up while cooking.
  • Bake them for about 20 minutes, until well toasted and crispy, stirring the pieces every 5 minutes to get an even toast and keep them from burning. Transfer to a bowl to cool before using.

To serve

  • Serve and top with coconut bacon and salt and pepper.