Vegan Spaghetti Carbonara

10 mins
20 mins
2-3 1x
The Tasty K


  • 300g brown rice spaghetti
  • fresh parsley for serving
  • Carbonara Sauce:
  • 1 cup raw cashews, soaked for min. 4 hours
  • 1 cup plant milk
  • 1/2 tsp kala namak (black salt)
  • 3 Tbsp nutritional yeast
  • 34 garlic cloves
  • 2 tsp cornstarch
  • 2 Tbsp lemon juice
  • 1/2 tsp black pepper
  • RP Bacon Bits:
  • 12 rice paper sheets
  • 1 tsp olive oil
  • 1.5 Tbsp soy sauce
  • 2 Tbsp warm water
  • 2 Tbsp nutritional yeast
  • 1/2 tsp maple syrup
  • 1/2 tsp smoked paprika (or liquid smoke)
  • dash of black pepper & garlic powder


  1. Cook the pasta according to package instructions.
  2. First make the Rice Paper Bacon. Take two rice paper sheets, lay them above each other and cut into strips with a kitchen scissor. Add all the marinade ingredients together in a small bowl and mix well. Line a baking tray with parchment paper and pre heat the oven to 175°C/350°F.
  3. Prepare a bowl with warm water and place it next to the bowl with the marinade. Take two strips of rice paper, press them onto each other and dip into the warm water until it becomes slightly soft. Next, dip the double strip into the marinade and place onto the baking tray. Repeat this process until all strips are gone. Use a pastry brush to add the remaining marinade to each strip.
  4. Place the baking tray in the oven and bake for 5-7 minutes. Make sure to check the strips regularly as they burn very quickly. Once crispy, take them out of the oven and let cool down.
  5. Make your carbonara sauce by simply adding all ingredients into a blender or food processor and blending until smooth and creamy.
  6. Once the pasta is al dente, drain the water from pasta and return to the pot. Pour in the sauce and stir until pasta is well-coated. Take the ‘bacon’ strips, break them up into little bits and add to the pasta. Top with parsley and enjoy!


As in all of my recipes, 1 cup equals 250 ml.