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–+ servings
spaghetti carbonara in large frying pan topped with freshly chopped parsley
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4.74 from 19 votes

Easy Vegan Spaghetti Carbonara

Delicious, easy to make, creamy vegan & gluten free carbonara, ready in 20 minutes!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Dinner
Cuisine: British
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4 people
Author: James Wythe
Cost: £6.50

Equipment

  • 1 bowl to soak cashews
  • 1 saucepan
  • 1 Blender
  • 1 Colander

Ingredients

  • 500 g gluten free spaghetti (I use brown rice spaghetti)
  • 370 g frozen peas
  • 2 handfuls fresh spinach

Cashew Carbonara Sauce

  • 200 g cashews (soaked for 10 minutes in hot water)
  • 4 tbsp nutritional yeast
  • 2 tbsp olive oil
  • 2 tbsp water
  • 1 tsp dried sage
  • 1/2 tsp garlic powder (or small garlic clove crushed)
  • 210 ml unsweetened plant-based milk (I used almond)
  • 2 pinches salt
  • 4 pinches black pepper
Metric - US Customary

Instructions

  • Firstly soak your cashews in hot water
  • Now place your spaghetti onto a saucepan and bring to the boil. Cook as per packet instructions
  • A couple minutes before the pasta is cooked, add the frozen peas and boil for a further few minutes
  • Drain the cashews and add all the carbonara sauce ingredients to a blender cup and blend until smooth, roughly 2 minutes
  • Now drain the pasta and place back into the pot you boiled it in, adding in the 2 handfuls of spinach and stiring until they wilt
  • Lastly pour over the sauce, stir through and serve

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
Substitutions & Variations: I have included a list of these in the post above.
To Store:In the fridge for up to 3 days. It is just as delicious the next day or a couple of days after that!
To Freeze: I don't recommend freezing this recipe.
Tip 1: If you don't have a powerful blender, simply soak the cashew in boiling water for 10 minutes before blending, this softens them. 
Tip 2: Swap the peas for edamame for extra protein.
Tip 3: If your sauce is too thick to pour this will be down to what brand of milk you're using, no problem just add more milk or water to loosen.

Nutrition

Calories: 532kcal | Carbohydrates: 55g | Protein: 13g | Fat: 22g | Saturated Fat: 4g | Fiber: 6g | Sugar: 3g