Macadamia Vegan Carbonara

May 2, 2016

This macadamia vegan carbonara is gluten-free, and is rich, creamy, and so delicious. Substitute cashew milk and cashews if you can’t find the mac milk.

This macadamia vegan carbonara is so rich and creamy, you’d never know it was dairy-free. I’m using macadamia milk and macadamias to get the creamy texture and rich flavor.

Scott and I have become addicted to this macadamia vegan carbonara, or as I like to call it, pasta maconara!

This is quick and easy to throw together, and is infused with lots of veggies. Unlike the traditional dairy-drenched carbonara, this macadamia vegan carbonara is healthier, and I think, tastier. If you want to spend the extra time, fry up some tempeh strips in coconut oil for a quick tempeh bacon. Yum!

Have you tried the new Suncoast Gold macadamia milk? You must, because it is epic!

People are going crazy for it! There are a few varieties of macadamia milk on the market. But, the Suncoast Gold brand is the best by a mile.

I get a bit of national pride when it comes to macadamias. Yes, Hawaii put macadamias on the international stage, but macadamias are actually indigenous to Australia. The first commercial crop of macadamias was planted in Australia way back in the 1880’s, and today, macadamias are one of Australia’s most significant native plant food exports. In addition to Australia and the United States (Hawaii and Florida), macadamias are also commercially grown in South Africa, New Zealand, Israel, Kenya, Brazil, Costa Rica, Bolivia, Colombia, and Guatemala.

Suncoast Gold has a long reputation of sourcing premium macadamia nuts and creating delicious Australian made products. They use premium nuts in all their products and carefully slow roast the macadamias several times before making a flavor-rich paste which then gets mixed with water to make the milk. This blend yields a rich, creamy, buttery milk that tastes like ice-cream! Seriously….it is unbelievable.

The milk is available in original and unsweetened varieties, and is gluten-free, dairy-free, egg-free, soy-free and non-gmo. Suncoast Gold recently improved the milk’s formula – removing the carrageenan and maltodextrin, and replacing it with sunflower lecithin, locust bean gum, and gellan gum. They also updated the design of their packaging, and it is gorgeous! The revised product is already available in Australia, and will hit stores in the US later this year.

You can find the milk in select health food stores, Kroger stores, and Fry’s locations across the United States; in Loblaws stores in Canada; and nationally at Coles supermarkets in Australia.

Use the store locator to find a store near you. Until the milk is more widely available, the best bet is ordering it online from Amazon. It’s so quick and easy.

I’ve been developing a ton of recipes using the milk, and I’ve been blown away by the variety of culinary applications. The mac milk adds a mind-blowing flavor to smoothies; brings in a decadence and slight sweetness to soups, stews, and sauces; is fabulous in dairy-free and vegan baked goods; is magnificent in raw and cooked desserts; and is sensational in coffee and tea. And, if you eat eggs, my friend told me it makes the lightest and fluffiest frittatas and quiches.

I’m going to post a variety of my favorite macadamia milk recipes over the coming months, but if you can’t wait, head over to the Mac Milk website to see all of my recipes for ideas and inspiration.

Leave a comment below and let me know what you think of the vegan carbonara. If you can’t find macadamia milk and don’t want to use macadamias you could use plain unsweetened cashew milk and use raw unsalted cashews.

Disclaimer: I’m an ambassador for Suncoast Gold macadamia milk, but my opinions are my own.


Macadamia Vegan Carbonara

This macadamia vegan carbonara is super rich and creamy, and has an incredible flavor. Substitute cashew milk and cashews if you can't find the mac milk. 

Prep Time 35 minutes
Cook Time 20 minutes
Total Time 55 minutes
Servings 4
Author Tess Masters


carbonara sauce:

  • 1 tablespoon extra-virgin olive oil
  • 2 cloves garlic, minced
  • 1 cup (150g) diced yellow onion
  • 1/2 cup (120ml) Suncoast Gold unsweetened macadamia milk (or unsweetened almond or cashew milk)
  • 2 tablespoons fresh lemon juice
  • 1 cup (195g) firmly packed steamed cauliflower florets
  • 1/2 cup (82g) raw, unsalted macadamias, soaked and drained
  • 1/2 cup (44g) nutritional yeast
  • 3/4 teaspoon Celtic sea salt, plus more to taste
  • Pinch of red pepper flakes
  • 1/4 teaspoon freshly ground black pepper, plus more to taste


  • 1 pack fettucini noodles
  • 1 tablespoon extra-virgin olive oil, plus more as needed
  • 1/4 teaspoon Celtic sea salt, plus more to taste
  • 2 cups (190g) steamed and chopped broccoli florets, plus more to taste
  • 1/4 cup (12g) finely chopped flat-leaf parsley
  • 1/4 cup (20g) finely chopped green onions (white and green part)


  1. In a medium skillet, heat the oil over medium heat. Add the garlic and onions and sauté for about 5 minutes until soft and translucent. Transfer to the blender.
  2. Add all of the other sauce ingredients (except the black pepper), and blast on high for 30 to 60 seconds until smooth and creamy. Stir through the black pepper.
  3. Cook the pasta according to the packet instructions. Drain, and transfer to a large pot.
  4. Over low heat, stir the olive oil and salt through the pasta to season, then stir through the sauce, broccoli, parsley, and green onions until evenly coated and warmed through (you may want to add more olive oil and seasonings) and warmed through. Serve immediately. 

Recipe Notes

Find more delicious macadamia milk recipes here.
If you can't find macadamia milk and don't want to use macadamias you could use plain unsweetened cashew milk and use raw unsalted cashews. 

Photo: Steffen Pedersen