Description
This creamy vegan Alfredo sauce is made with coconut milk for a rich, dairy-free alternative to traditional Alfredo. It’s easy to make, full of flavor, and perfect for pasta or veggie dishes.
Ingredients
- 1 tbsp olive oil
- 4 cloves garlic (minced)
- 2 tbsp flour (or gluten-free flour)
- 1 13.5 oz can of full-fat coconut milk
- 1/2 cup water
- 2 tbsp nutritional yeast
- 1 tsp salt (or to taste)
- 1/2 tsp black pepper (or to taste)
- 1 tbsp lemon juice
Instructions
- Heat olive oil in a saucepan over medium heat.
- Add minced garlic and sauté for about 1 minute until fragrant.
- Whisk in the flour and cook for another minute to form a roux.
- Slowly whisk in the coconut milk and water until smooth.
- Add nutritional yeast, salt, and pepper.
- Bring to a slow boil, then reduce the heat and simmer for 5-7 minutes until thickened.
- Remove from heat and stir in lemon juice.
- Serve over pasta, steamed veggies, or your favorite dish.
Notes
- Use full-fat coconut milk for the creamiest texture.
- Adjust garlic, salt, and lemon to taste preferences.
- This sauce can be blended for extra smoothness if desired.
- Stores well in the fridge for up to 5 days or freeze for longer storage.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1/2 cup
- Calories: 190
- Sugar: 1g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 15g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
