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How to make Ulu Hye's

Creamy Vegan Spaghetti Carbonara

Growing up, Dad’s signature dish was always spaghetti carbonara, so we simply had to make a plant-based version! Our creamy vegan spaghetti carbonara is not like your average carbonara – we’ve used cauliflower as part of the creamy sauce. It’s all about healthy alternatives for us.

By choosing a gluten-free option for the pasta, this creamy vegan carbonara can be a healthy, light meal.


For the "egg-free" sauce
  • 1/2 head cauliflower chopped into small chunks
  • 3/4 cup cashews soaked for 30 min in warm water
  • 3/4 cup nutritional yeast
  • 1/4 cup lemon juice
  • 1 tbsp dijon mustard
  • tamari splash
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 cup almond milk (made using our Almond Mylk Base) (use more or less depending on the consistency you wish to have)
  • 1 tsp salt
For the mushroom "bacon"
  • 2 cups thinly sliced mushrooms
  • 1 tsp smoked paprika
  • 1 tbsp tamari or ketchup manis
  • 1 tbsp olive oil
  • 1/4 cup salt
For the pasta
  • 500g spaghetti (dry weight)
To garnish
  • chopped parsley
  • vegan parmesan: 1/2 cup hemp seeds, 4 tbsp nutritional yeast, 1/4 tsp garlic powder, 1/2 tsp salt all blitzed in your food processor for 3-5 seconds
  • optional: 1/4 cup grated vegan cheese



Preheat oven to 175°C

In a medium bowl, place sliced mushrooms, paprika, salt and tamari or ketchup manis and stir through, then set aside

Line a baking tray with silicone mat or baking paper and place chopped cauliflower onto tray and bake for 25 minutes

Once cauliflower is ready, set aside and place mushroom mix on a lined tray and bake for 20 minutes

Whilst mushrooms are baking, boil some water in a large pot and get your pasta cooking

In your blender or food processor place cauliflower, cashews, nutritional yeast, lemon juice, tamari, onion and garlic powder and milk and blend on high until you have a smooth and creamy consistency

Strain the pasta and place pasta back into pot

On a medium to low heat, add your creamy sauce and stir through


Dish up your pasta and garnish with vegan parmesan and fresh parsley

One Comment

  • Lorraine M says:

    Tried this last night. If this serves four, I have to question four what? Certainly isn’t people, this makes enough for at least six, so disappointing that I will probably wind up throwing out almost half. Secondly the mushroom bacon is far, far too salty. I halved the salt and it was still too much. Means that a little goes a long way in the pasta though. The sauce needs extra liquid, next time I’ll include the cashew soaking water.
    Taste wise (apart from the excessive salt) I was really impressed. Since going plant based I really miss my dairy & eggs and I was really excited to see a plant based alternative. Thank you. With the tweaks I’ve mentioned above I look forward to this becoming a wonderful comfort food dish that my naturopath will allow me to indulge in occasionally.

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