Oh yes, we’re doing it—Spaghetti Carbonara with Coffee Ice Cream, the culinary chaos you didn’t know your vegan soul needed.
We swapped eggs and bacon for creamy cashew sauce and smoky coconut bits, because animals aren’t ingredients, darling—they’re friends.
And the dessert? Coffee ice cream that slaps harder than your ex’s breakup text.
Pairing pasta with frozen espresso dreams? That’s not a mistake—it’s a flex.
It’s bold, it’s bizarre, and somehow it totally works.
This dish screams “I’m fancy and rebellious,” while letting you wear yoga pants and avoid social contact.
Now, let’s make flavor history.
Spaghetti Carbonara with Coffee Ice Cream
Creamy vegan spaghetti carbonara gets saucy with smoky flavors, then finishes strong with a rich, dairy-free coffee ice cream. Unexpected and unforgettable.
Ingredients
For Vegan Carbonara:
- 12 oz spaghetti gluten-free if needed
- 1 cup cashews soaked
- 1 ½ cups unsweetened plant milk
- 1 tbsp nutritional yeast
- 2 tbsp olive oil
- 2 cloves garlic minced
- ½ tsp turmeric
- ½ tsp black salt kala namak
- ¼ cup coconut bacon or smoked tempeh bits
- Salt and pepper to taste
For Coffee Ice Cream:
- 1 ½ cups coconut cream
- ½ cup brewed espresso cooled
- ¼ cup maple syrup
- 1 tsp vanilla extract
- Pinch of sea salt
Instructions
- Soak cashews: Soak in hot water for 15 minutes, then drain.
- Cook pasta: Boil spaghetti as directed. Drain and set aside.
- Blend sauce: Combine cashews, milk, yeast, turmeric, black salt in blender. Blend till smooth.
- Sauté garlic: In a pan, heat oil, sauté garlic until golden.
- Add sauce: Pour blended mixture into pan, stir over low heat until creamy.
- Toss pasta: Mix in cooked spaghetti, stir well. Season with pepper and top with coconut bacon.
- Mix ice cream: Blend coconut cream, espresso, syrup, vanilla, and salt until smooth.
- Freeze: Pour into a container. Freeze for 2 hours. Stir every 30 minutes for creaminess.
- Serve: Plate pasta hot. Scoop ice cream cold. Eat like the fabulous rebel you are.
Notes
Nutritional Values (Per Serving)
- Calories: 410
- Total Fat: 19g
- Saturated Fat: 10g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 10g
Vitamins and Minerals (Per Serving)
- Iron: 12%
- Calcium: 9%
- Magnesium: 10%
- Folate: 11%
- Vitamin B12: 15%
Additional Notes / Tips
- Black salt gives that classic eggy kick—don’t skip it, queen.
- Use cold brew for a smoother coffee flavor in the ice cream.
- Add crushed cacao nibs for crunch if you’re feeling extra.
- Leftovers? Freeze pasta and ice cream separately. Or just eat everything. We support both choices.
