This dairy free Alfredo sauce swaps cream and butter for coconut milk and dairy free butter, with nutritional yeast for a savory, cheesy flavor. It comes together in one pot in about 20 minutes, no blender needed.
Dairy Free Alfredo Sauce
A dairy free Alfredo sauce built with full fat coconut milk and dairy free butter for a rich, creamy base.
Ingredients
- 3 tablespoons dairy free butter
- 3 cloves garlic, minced
- 1 can (13.5 oz) full fat coconut milk, well stirred
- 1/2 cup unsweetened plain plant milk
- 3 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- 3/4 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water (optional, for a thicker sauce)
Instructions
- Melt the dairy free butter in a saucepan over medium heat.
- Add the garlic and cook for 1 minute, until fragrant.
- Stir in the coconut milk and plant milk, then bring to a gentle simmer.
- Whisk in the nutritional yeast, lemon juice, salt, and pepper.
- Simmer for 4 to 5 minutes, stirring often, until slightly thickened.
- If you want a thicker sauce, stir in the cornstarch slurry and simmer for 1 to 2 more minutes, until it thickens to your liking.
- Taste, adjust the salt, and toss with hot pasta right away.
Notes
Use full fat coconut milk from a can, not the carton style coconut milk sold for drinking. The carton version is too thin and will not give you a creamy sauce.
If you can taste the coconut too strongly, add a bit more lemon juice and nutritional yeast to balance it out.
How This Differs From the Vegan Cashew Version
This recipe and our vegan Alfredo sauce are both dairy free, but they get there in different ways. This one uses canned coconut milk and a stovetop method with no blender, which is faster if you do not have cashews soaking. The cashew version has a milder flavor with less coconut taste. Either one works if you need a dairy free sauce, it comes down to what you have on hand and how much coconut flavor you are okay with.
Managing the Coconut Flavor
Full fat coconut milk does carry some coconut flavor, even in a savory sauce. Lemon juice and nutritional yeast both help balance that out. If you are especially sensitive to it, look for a brand labeled unflavored or unsweetened, and stick close to the lemon juice amount in this recipe.
Serving Suggestions
This sauce works well with chicken or on its own over fettuccine. It also works well with gluten free pasta if you need this dish to fit a gluten free diet too.
Storage
Keeps for up to 4 days in a sealed container in the fridge. Coconut milk sauces can separate slightly when reheated, so warm it slowly over low heat and whisk well to bring it back together.
Common Mistakes to Avoid
- Using carton coconut milk instead of canned. The carton version sold near regular milk is mostly water and will not thicken into a sauce.
- Not stirring the can before using it. Coconut milk separates in the can. Stir or shake it well so the fat and liquid blend evenly before measuring.
- Skipping the lemon juice. It cuts through the coconut flavor and brightens the whole sauce, do not leave it out.
Choosing a Dairy Free Butter
Most plant based butter sticks work well here, since they are designed to behave like dairy butter in cooking. Avoid spreadable tub margarine, which often has a higher water content and will not give the same richness when melted at the start of the recipe.
Make It Ahead
This sauce can be made up to 3 days ahead and stored in a sealed container in the fridge. The coconut milk may firm up slightly when cold, which is normal. Reheat it gently over low heat, whisking as it warms, until it loosens back into a smooth sauce.