Prep + Cook Time: ~30 minutes (after mushrooms are rehydrated)
Makes: 2 big bowls or 4 smaller bowls (perfect with a salad)
Pasta Used: 350g gluten-free fettuccine
If you’re looking for the best vegan carbonara recipe that’s creamy, garlicky, silky, and topped with insanely good Lion’s Mane mushroom bacon, you’ve found it. This plant-based carbonara is rich without being heavy, super quick to make, and honestly tastes better than most restaurant versions.
The real star is the Lion’s Mane bacon — smoky, salty, crispy on the edges and chewy in the centre. It’s the perfect vegan bacon alternative and pairs so well with the creamy cashew-tofu sauce.
Whether you’re new to Lion’s Mane mushrooms or just want a comforting vegan pasta recipe, this one is an absolute must-try.
Why This Vegan Carbonara Works
- Ultra-creamy egg-free carbonara sauce
- High-protein from cashews + silken tofu
- The BEST vegan mushroom bacon (seriously)
- Dairy-free, egg-free, and gluten-free option
- Ready in 30 minutes
- Great way to use rehydrated Lion’s Mane mushroom
👉 Download my free Lion’s Mane rehydration guide here (perfect for this recipe!)
Ingredients
Lion’s Mane Mushroom Bacon
- 200–300g rehydrated Lion’s Mane mushroom, thinly slice (Download my free Lion’s Mane rehydration guide here)
- 1 tbsp light soy sauce
- 2 tsp dark soy sauce
- 2 tbsp maple syrup
- 2 tsp apple cider vinegar
- ½ tsp liquid smoke
- 1 tbsp sweet soy sauce
- ½ tbsp olive oil
- 1 tbsp vegetarian oyster sauce
Creamy Vegan Carbonara Sauce
- 1 cup cashews (boiled 10 minutes or soaked)
- 1 block silken tofu
- ½ cup nutritional yeast
- ½ tbsp white miso paste
- 1 tbsp apple cider vinegar
- ½ cup soy milk
- ¼ tsp MSG (optional but amazing)
- ½ tsp salt
- ¼ tsp turmeric
- ½ tsp liquid smoke
For the Pasta
- 350g gluten-free fettuccine (or any pasta you love)
- 1 medium red onion, thinly sliced
- 1 whole bulb garlic, minced
- Salt to taste
- Reserved pasta water
Optional Toppings
- Kala namak (for that “eggy” carbonara flavour)
- Freshly cracked black pepper
Instructions
1. Make the Lion’s Mane Bacon
- Preheat air fryer or oven to 180°C.
- Slice rehydrated Lion’s Mane as thinly as possible for extra crispiness.
- Mix all marinade ingredients in a large bowl.
- Toss mushrooms in and let them sit for at least 10 minutes.
- Air fry or bake for 20 minutes, flipping halfway, until golden, smoky and caramelised.
Chef’s tip: This step makes an amazing vegan bacon alternative — perfect for breakfast, ramen, sandwiches or carbonara.
2. Blend the Carbonara Sauce
Add all sauce ingredients to a blender and blend until completely smooth and silky. Taste and adjust the seasoning — more salt or nutritional yeast if needed.
3. Cook the Pasta
- Bring a pot of well-salted water to a boil.
- Cook pasta until al dente.
- Reserve at least 1 cup of pasta water.
4. Bring the Carbonara Together
- Sauté onion in a pan with a little oil.
- Add garlic and cook until fragrant.
- Pour in the creamy carbonara sauce.
- Add cooked pasta directly to the pan and toss.
- Add pasta water gradually until the sauce becomes glossy and coats the pasta beautifully.
- Taste and season again if needed.
5. Serve
Load up your bowls with creamy carbonara and top generously with your crispy mushroom bacon. Finish with lots of black pepper and a sprinkle of kala namak if you enjoy that classic carbonara flavour.
Tips for the Best Vegan Carbonara
- Liquid smoke is the key to flavourful mushroom bacon.
- Keeping the Lion’s Mane slices thin gives you both crispy and chewy bits.
- If the sauce thickens while standing, add a splash of pasta water to loosen it.
- Works with any pasta — spaghetti, linguine, rigatoni, whatever you have.
Storage
- Carbonara sauce keeps 3–4 days in the fridge.
- Mushroom bacon reheats well in the air fryer for 3–4 minutes.
- Leftover pasta can be reheated on the stove with a splash of plant milk or pasta water.