Vegan Mushroom Carbonara with Cashew Cream — A Plant-Based Twist on an Italian Classic

Introduction

Classic carbonara is beloved for its silky sauce, smoky depth, and ultimate comfort factor—but this Vegan Mushroom Carbonara with Cashew Cream takes the dish to new heights of indulgence, without a drop of dairy or eggs. Rich, creamy, and deeply satisfying, it captures the soul of traditional carbonara while celebrating plant-based ingredients.
Tender pasta is tossed in a luscious cashew cream sauce infused with garlic, black pepper, and umami-packed mushrooms that bring the signature smoky depth usually achieved with cured meat. Every forkful delivers velvety sauce, chewy noodles, and savory bites of golden mushrooms—a true masterpiece of vegan comfort food.

This recipe is easy enough for a weeknight yet elegant enough for entertaining. It’s proof that creamy, flavorful pasta doesn’t need animal products to feel luxurious. Whether you’re vegan, dairy-free, or simply craving something new, this vegan carbonara will satisfy even the most devoted pasta lovers.

A New Take on Tradition

Carbonara has its roots in the Lazio region of Italy, known for its simple yet bold combination of eggs, cheese, and pancetta. The vegan version honors that tradition while reinventing it through creativity and wholesome ingredients.
Here, the rich sauce is made from blended cashews, nutritional yeast, and plant-based milk, giving the same silky texture and cheesy depth as the classic—without compromise. Mushrooms step in for the meat component, offering earthy complexity and a naturally smoky umami flavor that balances the creamy sauce perfectly. The result is a dish that feels authentic, nourishing, and wholly satisfying.

Why You’ll Love This Recipe

Creamy without dairy: Cashew cream creates a luscious, silky sauce.
Rich umami flavor: Mushrooms add depth, savoriness, and meaty texture.
Quick and simple: Ready in under 30 minutes from start to finish.
Customizable: Works with gluten-free pasta or added vegetables.
Comfort food made healthy: Full of protein, fiber, and healthy fats.

Ingredients and Equipment

For the Vegan Carbonara

300 g (10 oz) spaghetti or linguine (use gluten-free if preferred)
1 tablespoon olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
300 g (10 oz) cremini or button mushrooms, sliced
1 teaspoon smoked paprika
½ teaspoon ground black pepper (plus more to taste)
Salt, to taste
2 tablespoons nutritional yeast
½ teaspoon turmeric (for color, optional)
Chopped parsley or fresh basil, for garnish

For the Cashew Cream Sauce

1 cup raw cashews (soaked in hot water for 20 minutes)
¾ cup unsweetened plant-based milk (almond, oat, or soy)
1 tablespoon lemon juice
1 teaspoon Dijon mustard
½ teaspoon salt
1 tablespoon nutritional yeast
1 teaspoon garlic powder

Equipment

Blender or food processor
Large skillet or sauté pan
Large pot for boiling pasta
Whisk and wooden spoon

Pro Tips

Soak cashews properly: A 20-minute soak in boiling water ensures a silky-smooth sauce.
Don’t skip nutritional yeast: It adds the cheesy umami essential to the dish.
Use smoky seasonings: Smoked paprika or liquid smoke adds depth reminiscent of traditional carbonara.

Step-by-Step Instructions

1. Prepare the Cashew Cream

Drain the soaked cashews and transfer them to a blender. Add plant-based milk, lemon juice, mustard, nutritional yeast, garlic powder, and salt. Blend on high until completely smooth and creamy, scraping down the sides as needed. Set aside—this will form the base of your carbonara sauce.

2. Cook the Pasta

Bring a large pot of salted water to a boil. Add spaghetti and cook according to package directions until al dente. Reserve about 1 cup (240 ml) of the pasta water before draining. This starchy water will help loosen and emulsify the sauce later.

3. Sauté the Mushrooms

Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3–4 minutes, until translucent. Stir in garlic and sauté for another 30 seconds until fragrant.
Add the sliced mushrooms and cook for 7–8 minutes, stirring occasionally, until golden brown and slightly crisp around the edges. Sprinkle in smoked paprika, black pepper, and a pinch of salt. The mushrooms should be deeply flavorful and aromatic.

4. Combine Sauce and Pasta

Reduce the heat to low and pour the cashew cream into the skillet with the mushrooms. Stir well to coat everything evenly. Gradually add splashes of the reserved pasta water, whisking to reach your desired consistency—thick but pourable and creamy.
Add the cooked pasta directly to the skillet, tossing until each strand is well coated in the sauce. Stir in nutritional yeast and a touch of turmeric if you want a richer golden color. Taste and adjust seasoning with salt and pepper.

5. Finish and Serve

Serve the vegan mushroom carbonara hot, garnished with chopped parsley or fresh basil. Sprinkle extra nutritional yeast or cracked black pepper on top for that classic finishing touch. The sauce should be silky, clinging beautifully to the pasta with the mushrooms scattered throughout.

Expert Tips and Troubleshooting

Too thick? Add a splash of plant milk or pasta water to thin the sauce.
Too runny? Let it simmer gently for 2–3 minutes until it thickens.
Avoid curdling: Don’t cook the sauce over high heat once the cashew cream is added—it can separate.
Want extra smokiness? Add a pinch of smoked sea salt or liquid smoke.
Short on time? Use pre-sliced mushrooms and quick-soak cashews in hot water for 10 minutes.

Variations and Customizations

Vegetable Boost: Add peas, spinach, or asparagus for color and freshness.
Spicy Twist: Stir in a pinch of chili flakes or cayenne for heat.
Nut-Free Option: Substitute sunflower seeds or silken tofu for the cashews.
Gluten-Free: Use rice or lentil pasta for a wholesome gluten-free version.
Extra Creamy: Add a tablespoon of vegan butter or coconut cream before serving.

Serving and Presentation Ideas

Serve your Vegan Mushroom Carbonara with Cashew Cream in shallow pasta bowls with a sprinkle of fresh herbs and cracked pepper. For a touch of elegance, drizzle with a little olive oil and top with toasted breadcrumbs for crunch.
Pair it with a crisp side salad—think arugula with lemon vinaigrette—or roasted vegetables. It also pairs beautifully with garlic bread or a glass of sparkling water with lemon for a refreshing contrast.

Storage and Make-Ahead Tips

Refrigerate: Store leftovers in an airtight container for up to 3 days.
Reheat: Warm gently in a skillet over low heat, adding a splash of plant milk to revive the creaminess.
Freeze: Not recommended, as cashew sauces can separate after thawing.
Make-ahead: The cashew cream can be blended up to 3 days in advance and stored in the refrigerator until ready to use.

FAQ

Can I make this without a blender?
For the smoothest texture, a blender is best. However, if you only have a food processor, soak the cashews longer (at least 4 hours) to achieve a creamy consistency.

What mushrooms work best?
Cremini, button, or shiitake mushrooms all work beautifully. For deeper flavor, use a mix of wild mushrooms.

Can I use store-bought vegan cream instead of cashews?
Yes! Substitute 1½ cups of your favorite unsweetened vegan cream for a quick alternative—just adjust seasoning as needed.

Conclusion

This Vegan Mushroom Carbonara with Cashew Cream is proof that plant-based comfort food can be every bit as rich, indulgent, and satisfying as its traditional counterpart. Silky sauce, golden mushrooms, and perfectly coated pasta come together in a dish that’s both nourishing and decadent.
Whether you’re exploring vegan cooking or simply looking for a lighter twist on an Italian favorite, this carbonara delivers elegance, warmth, and unforgettable flavor in every forkful. It’s the kind of meal that makes you fall in love with plant-based cuisine—one creamy bite at a time.