Looking for a vegan spaghetti carbonara recipe that tastes as good as the creamy Italian classic — or even better? I think you’ll be amazed by this creamy carbonara sauce! It’s almost fat-free, it doesn’t have any cashews, and all you need is five simple ingredients. The sauce gets its creaminess from the always wonderful vegetable cauliflower.

Spaghetti With Cauliflower Carbonara and Tempeh Bacon [Vegan, Gluten-Free]

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For the Cauliflower Carbonara Sauce:

  • 6 cups cauliflower florets (1 medium head)
  • 1 cup cooking water
  • 1 tablespoon extra virgin olive oil
  • 1/2 cup oat milk, unsweetened (or other non-dairy milk)
  • 1/4 cup nutritional yeast
  • Mustard, to taste
  • Sea salt and black pepper, to taste

For the Bacon:

  • 1 package of smoky tempeh
  • Tamari, as needed
  • Smoked paprika powder, as needed

For the Spaghetti Carbonara Bowl:

  • 4 small zucchini
  • Freshly ground black pepper, as needed
  • Almond Parmesan, as needed (optional)
  • Parsley or chives, as needed (optional)


To Make the Cauliflower Carbonara Sauce:

  1. Cook or steam the cauliflower florets until tender. Don’t pour away the cooking liquid, you’ll need some of it for the sauce.
  2.  Put the cauliflower in the blender together with 1 cup of the cooking water, olive oil, oat milk, nutritional yeast, mustard, salt, and pepper. Blend until smooth.

To Make the Bacon:

  1. Cut the smoked tempeh into cubes. Marinate with tamari and smoked paprika to taste.
  2. Heat some coconut oil in a frying pan. Bake the tempeh until it’s slightly crunchy on the outside. These will add a deep salty flavor to the pasta.

To Make the Spaghetti Carbonara Bowl:

  1. Peel the zucchini if you prefer white pasta instead of green noodles. Cut the zucchini in half and use a spiralizer to turn it into noodles.
  2. Mix the zucchini noodles with the warm cauliflower carbonara sauce. Add as much tempeh bacon as your heart desires.
  3. Top with freshly ground black pepper, parsley or chives, and almond Parmesan cheese.


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