Description
A rich, velvety, and dairy-free Alfredo sauce made with full-fat coconut milk, perfect for vegan and gluten-free meals. This creamy plant-based version is quick to prepare and full of flavor, ideal for pasta, veggies, and more.
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)
Instructions
- Heat olive oil in a saucepan over medium heat.
- Add minced garlic and sauté for 1–2 minutes until fragrant, avoiding burning.
- Whisk in the flour to form a roux and cook for 1 minute.
- Slowly pour in the coconut milk while whisking to prevent lumps.
- Stir in nutritional yeast, salt, pepper, lemon juice, onion powder, and nutmeg.
- Continue to cook and stir the sauce for 5–7 minutes until thickened.
- If the sauce becomes too thick, add non-dairy milk to reach desired consistency.
- Taste and adjust seasoning, then serve hot over pasta, vegetables, or grains.
Notes
Use full-fat canned coconut milk for the best texture.
Make it gluten-free by using a gluten-free flour blend.
Adjust garlic and spices to taste for different flavor profiles.
Great over pasta, steamed vegetables, pizza, or grain bowls.
Store leftovers in the fridge for up to 4 days or freeze with slight texture changes.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 180
- Sugar: 1g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 13g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
