Veganized Spaghetti Squash Carbonara

My dad made the best carbonara growing up so it’s one of my FAVORITE dishes. This… is not that – but I promise you will love it as much as I do. To make it vegan, just use vegan bacon. It’s super simple, delicious and only takes 5 mins to make the sauce. Leave a comment if you’re gonna make this!


1 spaghetti squash

Bacon or bacon sub

1 cup milk of choice (I used hemp)

1 cup nutritional yeast or vegan parm

3 tbsp melted ghee or vegan butter (or olive oil if you must!)

1/2-2/3 cup cashew butter (to thicken it)

1/2 tsp mustard powder (this isn’t essential but adds a nice tanginess)

1/4 tsp smoked paprika

SALT lots of salt

Pepper to taste

Fresh parsley


Preheat oven to 400 Farenheit

Cut squash lengthwise, brush with oil and cook cut side down for 30ish mins

Cook bacon however you cook it

Blend milk, yeast, butter, cashew butter, paprika and a generous amount of salt until smooth

That’s it! Pour a small amount over squash, crumble bacon on top, add cracked pepper, parsley and a splash of lemon if you have it

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