Vegan Carbonara

Vegan Carbonara

About this recipe:


This recipe is a treat from Tiago, so head over to his blog for more vegan recipe ideas!

"I really enjoy veganising traditional recipes and this is no exception. I served this recipe to my non-vegan family members and they all agreed that there was absolutely no difference in flavours. They all agreed that it was rich, flavourful and creamy – just like a traditional carbonara. Because the cream sheese is rich and already has added salt to it, I didn't add salt to the sauce, but this is optional."




  • 1 tub of Bute Island Garlic & Herb Creamy Sheese
  • 300g Bute Island Vegan Smoked Chorizo
  • 1 cup unsweetened soya milk
  • 1 medium-size onion
  • 1 tbsp olive oil
  • Black pepper


  • 150g dried linguine
  • 1 tsp olive oil
  • Salt to taste


  • Begin by dicing the onion and chopping the vegan chorizo into small cubes.
  • Boil water at medium heat with salt and olive oil; boil the pasta for 10-12 minutes (adding olive oil when boiling allows the pasta to not stick together).
  • Bring a pan to a medium-size heat and pour the olive oil and lightly fry the onion until golden (approximately 5 minutes).
  • Add the chopped vegan chorizo and allow it to lightly fry for another 5-8 minutes.
  • Add the soya milk, the cream sheese and black pepper, simmer on low heat, allowing all the ingredients and flavours to combine together and form the creamy carbonara sauce.
  • Drain the pasta and pour it over the creamy sauce (adjust seasoning if needed).




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  • Wilson Wong
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