Name: Creamy Vegan Alfredo Sauce with Coconut Milk
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Italian
Ingredients: 1 tablespoon olive oil; 4 cloves garlic, minced; 2 tablespoons flour (all-purpose or gluten-free blend); 1 ¾ cups full-fat coconut milk (from a can); ¼ cup nutritional yeast; ½ teaspoon salt (or to taste); ¼ teaspoon black pepper; 1 tablespoon lemon juice; 1 teaspoon onion powder; ½ teaspoon ground nutmeg (optional); ¼ cup unsweetened non-dairy milk (optional, for thinning)

Creamy Vegan Alfredo Sauce with Coconut Milk a rich and velvety dairy-free Alfredo sauce made with full-fat coconut milk, this creamy vegan creation is perfect for anyone craving the comfort of a classic Italian dish—with a plant-based, wholesome twist. I love how it comes together in just minutes and still delivers that indulgent texture and flavor I expect from a traditional Alfredo.

Why You’ll Love This Recipe

I find this sauce to be a game-changer when it comes to vegan pasta nights. It’s:

100% dairy-free and vegan

Quick and easy—ready in just 15 minutes

Ultra-creamy thanks to coconut milk and nutritional yeast

Free from nuts and gluten (with a GF flour option)

Perfect for more than just pasta: I use it over veggies, rice, and even as a pizza base

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 tablespoon olive oil

4 cloves garlic, minced

2 tablespoons flour (all-purpose or gluten-free blend)

1 ¾ cups full-fat coconut milk (from a can)

¼ cup nutritional yeast

½ teaspoon salt (or to taste)

¼ teaspoon black pepper

1 tablespoon lemon juice

1 teaspoon onion powder

½ teaspoon ground nutmeg (optional)

¼ cup unsweetened non-dairy milk (optional, for thinning)

Directions

I start by warming olive oil in a saucepan over medium heat.

I add the garlic and sauté it for about 1–2 minutes until it’s fragrant (but I make sure not to let it burn).

Next, I whisk in the flour to create a roux and cook it for 1 minute.

I slowly pour in the coconut milk while whisking to keep the sauce lump-free.

Then I stir in the nutritional yeast, salt, pepper, lemon juice, onion powder, and nutmeg.

I continue cooking and stirring for 5–7 minutes until the sauce thickens.

If it gets too thick, I add a splash of non-dairy milk to loosen it up.

I always taste and adjust the seasoning before serving hot over my favorite pasta or vegetables.

Servings and timing

Servings: 4

Prep Time: 5 minutes

Cooking Time: 10 minutes

Total Time: 15 minutes

Calories: 180 kcal per serving

Variations

I like switching things up depending on what I’m craving or have on hand:

Spicy twist: I add a pinch of red pepper flakes for heat.

Mushroom Alfredo: I stir in sautéed mushrooms just before serving.

Cheesy flavor boost: I use a vegan parmesan-style cheese along with the nutritional yeast.

Herb-infused: I mix in chopped fresh basil or parsley for added freshness.

Garlic lovers: I double the garlic for an even bolder flavor.

Storage/Reheating

Storage: I let the sauce cool and then store it in an airtight container in the fridge for up to 4 days.

Freezing: While it’s best fresh, I’ve frozen it before—just know the texture might change slightly.

Reheating: I reheat gently on the stove or in the microwave, adding a splash of plant-based milk to restore creaminess if it thickens too much.

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FAQs

What type of coconut milk works best for this recipe?

I always use full-fat canned coconut milk for the richest and creamiest texture. Light coconut milk or boxed coconut beverages won’t give the same result.

Can I make this sauce gluten-free?

Absolutely. I simply swap the all-purpose flour for a gluten-free flour blend, and the sauce stays smooth and delicious.

Will the sauce taste like coconut?

There’s a subtle coconut flavor, but the garlic, nutritional yeast, and seasonings balance it well. I find the coconut taste fades once it’s served with pasta.

Is there a substitute for nutritional yeast?

If I don’t have nutritional yeast, I sometimes use a bit of miso paste or vegan parmesan, though the flavor will differ slightly. Nutritional yeast gives it that classic cheesy depth.

Can I use this sauce for more than just pasta?

Yes! I pour it over steamed broccoli, use it in vegan lasagna, or even drizzle it on grain bowls—it’s super versatile.

Conclusion

This creamy vegan Alfredo sauce with coconut milk has become one of my go-to comfort recipes. It’s easy, satisfying, and packed with flavor—and I love that it fits so many dietary needs without sacrificing taste or texture. Whether I’m making a quick weeknight meal or hosting a plant-based dinner, this sauce always delivers.

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