Why You’ll Love Vegan Alfredo Sauce (with Coconut Milk) Recipe
Dairy‑free and vegan, yet rich and creamy like classic Alfredo.
Uses coconut milk instead of heavy cream, making it lighter and suitable for those avoiding dairy.
Comes together in just minutes with minimal ingredients you likely already have.
Customizable with optional seasonings like liquid smoke or smoked paprika for extra flavor.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 can (13.5 oz) full‑fat coconut milk
1/2 cup water
1 tablespoon nutritional yeast
1 teaspoon salt
4 teaspoons tapioca starch (tapioca flour)
1/2 teaspoon garlic powder (or 2 cloves minced garlic)
1 tablespoon liquid smoke (optional) or 1/2 teaspoon smoked paprika
16 oz pasta of your choice
Directions
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Cook your pasta according to the package directions.
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In a saucepan, pour in the full‑fat coconut milk and add water, nutritional yeast, salt, garlic powder (or minced garlic), and tapioca starch. Stir to combine.
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Heat the mixture over medium‑low heat, stirring frequently until it starts to boil and thicken.
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Once it thickens, let it boil for about 30 seconds, then remove from heat.
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Drain your cooked pasta, add the sauce, and mix well to coat.
Servings and timing
Servings: About 8 servings of sauce (enough for a standard box of pasta)
Prep time: About 2 minutes
Cook time: About 3 minutes
Total time: Around 5 minutes
Variations
Smoked Gouda flavor: Add a bit of liquid smoke while cooking for a smoky depth.
Spicy Alfredo: Sprinkle in red pepper flakes or a dash of cayenne for heat.
Veggie Alfredo: Stir in sautéed mushrooms, broccoli, or spinach just before serving.
Gluten‑free: Use gluten‑free pasta to keep the dish gluten‑free.
Storage/Reheating
Refrigerator: Store any leftover sauce in an airtight container for up to 3–5 days.
Freezer: You can freeze the sauce for up to 3 months (thaw overnight in the fridge).
Reheat: Warm gently on the stove with a splash of water to loosen the sauce, or use a microwave until heated through.
FAQs
What can I serve with this Alfredo sauce?
This sauce pairs well with fettuccine, linguine, or any pasta shape, as well as steamed vegetables or roasted chicken.
Can I make this Alfredo without tapioca starch?
Yes, cornstarch, arrowroot, or potato starch can thicken the sauce, though the texture will vary slightly.
Does this sauce taste like coconut?
Using full‑fat coconut milk gives a mild coconut undertone, but many find it doesn’t overpower the dish.
Can I add dairy cheese to this vegan sauce?
Yes — if you’re not vegan, you can stir in grated cheese at the end for extra creaminess.
How do I adjust the thickness of the sauce?
Add more water or coconut milk if it gets too thick; simmer a bit longer if it’s too thin.
Can I use light coconut milk?
Full‑fat coconut milk yields the creamiest result; lighter versions may result in a thinner sauce.
Is this sauce suitable for gluten‑free diets?
Yes, just use gluten‑free pasta to keep the dish gluten‑free.
Can I make this Alfredo ahead of time?
Yes, you can prepare the sauce ahead and reheat before serving.
How can I add more flavor?
Sauté garlic or shallots before adding the sauce base, or season with herbs like basil or oregano.
Can I add protein to this sauce?
Yes — cooked tofu, grilled chicken, or sautéed shrimp work well mixed in.
Conclusion
This vegan coconut milk Alfredo sauce is a flavorful and easy alternative to traditional dairy Alfredo, perfect for weeknight dinners and versatile enough to adapt to your tastes. With a creamy texture and simple ingredients, you’ll be surprised how satisfying a dairy‑free version can be.
