The Best Vegan Carbonara (2 Egg-Free Sauce Options)

Name: Creamy Vegan Carbonara (2 Ways!)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: ½ tsp garlic powder; 1 tbsp maple syrup (or agave nectar); 1 tbsp extra virgin olive oil; 1 tbsp vegan Worcestershire sauce; 4 tbsp soy sauce (or tamari); ½ tsp smoked paprika; 1 tbsp tomato paste; 1/8 tsp liquid smoke (optional); 8 oz super firm tofu (drained & cubed or crumbled into small pieces); ½ lb spaghetti; 1 tbsp vegan butter; 1 tbsp extra virgin olive oil; ½ large shallot (sliced thin ); 1 cup JUST Egg (or ½ cup raw cashews soaked overnight); ¼ tsp black salt (also called kala namak- plus more to taste); 1 tbsp nutritional yeast; 1 cup Violife Vegan Parmesan (grated or shredded); ½ tsp black pepper (plus more to taste); ½ - 1 cup reserved pasta water; ¼ cup fresh basil (for serving)

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When I’m veganizing a classic, my goal is always the same: get as close to the original as possible in both taste and texture. This authentic vegan carbonara uses JUST Egg to mimic the eggy, creamy sauce of traditional carbonara—no nuts required.

But since not everyone has access to it, I’m also including a creamy, whole foods-based version made with blended cashews that’s also super delicious!

If you’re into cozy, Italian-inspired pastas like this one, be sure to check out my vegan Alfredo, meatless baked ziti, or vegan chicken parmesan next.

best creamy vegan carbonara. — vegan carbonara with crispy meatless bacon

Emily’s Recipe Notes:

Flavor: Savory, rich, eggy, and a little smoky.
Texture: Silky, rich, buttery, and super creamy.
Time: Ready in about 40 minutes.
Customizability: There are two versions below—one nut-free option with JUST Egg, and one with a cashew base.

Why This Recipe Works

This vegan carbonara sauce was developed to stay as true to the original method as possible. Traditional carbonara doesn’t use heavy cream, garlic or onion—the richness comes from egg yolks and cheese gently cooked with the pasta to create a glossy, emulsified sauce.

JUST Egg Carbonara

The JUST Egg version follows that same technique: the “egg” is slowly cooked while whisking until it thickens into a savory, custard-like sauce that coats each strand of pasta.

It’s the most authentic vegan version I’ve tested, with the best texture and that familiar eggy flavor (especially with a pinch of black salt, also called kala namak).

Although it’s not used in traditional recipes, I did add a bit of shallot for extra flavor. The vegan pancetta has a slightly smoky flavor and crispy texture. It tastes like something you’d get at an Italian restaurant!

A Whole Foods Plant Based Option

But I know JUST Egg can be hard to find and a bit pricey, which is why I’m also including a version made with blended cashews. It’s a more whole-foods approach, similar to my cashew cream pasta but with a richer, eggier flavor from the nutritional yeast and black salt.

Both versions follow the same base recipe—so you can choose whichever works best for you. See below for a side by side comparison.

JUST Egg vs. Cashew Based Sauce

vegan carbonara without eggs on a plate with tofu bacon bits.

JUST Egg version

Rich & silky with an ‘eggy’ buttery taste
Natural golden color

most authentic

Cashew version

Super creamy
More neutral color

great whole-foods option

Ingredients:

spaghetti, cashews, nutritional yeast, black salt and more. — what you’ll need

Ingredient Highlights & Some Swaps

JUST Egg or Cashews

The base of this vegan carbonara sauce can be made with either JUST Egg or soaked cashews.

JUST Egg is made from mung beans and creates the most authentic texture—thick, silky, and rich. This makes the BEST vegan carbonara. If you’re curious about other ways to use JUST egg, I go into more detail in this post with JUST egg recipe ideas.

The cashew version is a great whole-foods alternative. Also super duper delicious! You’ll soak the raw cashews, blend them with water and seasonings, and gently heat with the pasta to create a smooth, creamy sauce.

Some vegan recipes may use tofu, however I’ve found that silken tofu can sometimes have an astringent aftertaste that’s hard to mask. If you need a shortcut, you can also swap the cashews for a neutral vegan heavy cream like Country Crock’s Plant Cream.

Nutritional Yeast

Nutritional yeast adds a cheesy, umami layer and enhances the eggy flavor of the sauce. It’s widely available these days—look for it in the natural foods section or bulk bins at most grocery stores.

Black Salt (Kala Namak)

This sulfur-rich salt is what gives the sauce its signature eggy flavor. Since the taste can fade with heat, I like to stir a little into the sauce at the end or sprinkle some on right before serving for the best flavor payoff.

I found mine at a local international supermarket, but you can also order it online. A little goes a long way!

Black Pepper

Freshly cracked black pepper is a traditional ingredient in carbonara—it adds a subtle bite and balances the richness of the sauce.

Vegan Pancetta / Bacon

This recipe uses a crumble-style version of my vegan bacon, but with a more neutral, savory flavor. It’s made from super firm tofu marinated in soy sauce, garlic powder, olive oil, vegan Worcestershire, tomato paste, and a touch of liquid smoke.

Since the tofu is crumbled, it absorbs the marinade quickly and bakes up fast. You can bake the bacon while the pasta cooks and the sauce comes together. No pressing required!

I think my panfried marinated tempeh recipe could also work here to make a vegan tempeh bacon.

High Quality Spaghetti

The pasta you use really does make a difference. I like Delallo brand—it holds up well, has great bite, and doesn’t get mushy. Cook it in well-salted water until al dente for the best texture.

To make it gluten-free: Use your favorite gluten-free spaghetti, swap in tamari for soy sauce in the vegan bacon, and omit the Worcestershire (unless you have a certified gluten-free version).

Vegan Parmesan Cheese

Violife’s Just Like Parmesan wedge is my go-to. It grates beautifully and has a sharp, salty cheesy flavor that works perfectly here. Trader Joe’s shredded vegan parm is a decent backup, but Violife definitely has the edge on flavor.

Step by Step Guide

How to Make Vegan Carbonara!

crumbled tofu in a square baking dish with marinade.

Whisk the tofu marinade in a shallow dish, then crumble or chop the tofu into bite-sized pieces and toss to coat.

vegan bacon bits on a parchment lined baking sheet.

Spread the tofu on a lined baking sheet and bake at 425ºF for 20–25 minutes, until golden and crisp around the edges.

Salt the water generously and cook your spaghetti until al dente. Reserve 1 cup of the water before removing the pasta.

While the pasta cooks, sauté the shallot in a large pan with olive oil and vegan butter until softened.

For the Cashew Version:

a hand pouring soaked cashews into a blender.

Add soaked cashews, warm water, black salt, nutritional yeast, vegan parmesan and black pepper to a blender.

Blend until super smooth and creamy.

For the JUST Egg Version:

Whisk together JUST Egg, vegan parmesan, nutritional yeast, black salt, and pepper in a heatproof bowl or measuring cup.

Make a double boiler: set the bowl over the pot of hot pasta water and whisk constantly over medium heat until thick and darker in color— like a pourable custard or very thick icing.

💡 TIP: Be sure to whisk constantly while heating the JUST Egg! This is what keeps the sauce smooth and prevents it from scrambling. For food safety, it should be cooked to 165°F—you’ll know it’s ready when it’s extra thick and ribbons off the whisk.

pasta water being poured into the spaghetti carbonara.

Add the JUST egg sauce or the cashew sauce to the al dente spaghetti and shallots. Stir over low heat, adding pasta water as needed, until everything is silky and coated.

vegan carbonara tossed with vegan bacon in a saucepan.

Sprinkle the tofu bacon bits over the creamy pasta and serve immediately.

🍽️ Serving & Storage

This vegan spaghetti carbonara is rich, savory, and super comforting—great on its own or served with a crisp side salad (see some ideas below).

For extra brightness, top with a squeeze of fresh lemon juice or a few torn basil leaves (or fresh parsley) just before serving.

lemon spinach arugula salad with silver tongs.

Sides & Snacks

Simple Spinach Arugula Salad with Lemon Vinaigrette

Mains

Vegan Caesar Salad with Blackened “Chicken”

To store: Transfer leftovers to an airtight container and refrigerate for up to 2 days. This dish is best enjoyed fresh, but it reheats well with a little patience.
To reheat: Warm slowly in a pan over low heat with a splash of water (or unsweetened non-dairy milk). Stir constantly to prevent the JUST Egg from scrambling and to bring the sauce back to a creamy consistency.

a large saucepan with vegan carbonara. — homemade vegan spaghetti carbonara

FAQ

Can I make this vegan carbonara without cashews?

Yes! The JUST Egg version is completely nut-free and has a classic texture and flavor. It’s a great option if you’re avoiding cashews or don’t have a high-speed blender.

My vegan carbonara sauce came out clumpy—what happened?

If you’re using JUST Egg, it likely wasn’t whisked constantly or the heat was too high or uneven. Use a double boiler setup and whisk non-stop until the mixture is thick and smooth—don’t skip this step!

Can I make vegan carbonara without the black salt?

You can—but the black salt (kala namak) is what gives the sauce its eggy flavor. If you leave it out, the dish will still be creamy and savory, but it won’t have the same classic carbonara taste. If you’re unsure, start with a small pinch and adjust to taste after cooking (its flavor is strongest when added at the end).

What can I use instead of eggs in carbonara?

Traditional carbonara gets its creamy texture from gently cooked eggs—but in this vegan version, there are two great substitutes. JUST Egg thickens into a silky, egg-like sauce when whisked over a double boiler, and gives the most classic texture and flavor. If you don’t have access to JUST Egg, a blended cashew cream seasoned with nutritional yeast and black salt also works great. Both options give you that rich, eggy feel—without using actual eggs.