Coconut Milk Alfredo Sauce
Coconut Milk Alfredo Sauce is a dairy-free twist on classic Alfredo, made with creamy coconut milk, garlic, nutritional yeast, and seasonings. It offers a rich, velvety texture with a hint of coconut flavor, perfect for pasta, vegetables, or proteins. This sauce is a delicious, vegan-friendly alternative to traditional Alfredo.
Equipment
- Medium saucepan
- Wooden spoon or whisk
- Measuring spoons
- Grater for Parmesan cheese
Ingredients
- 1 can full-fat coconut milk
- 2 tablespoons olive oil or vegan butter
- 4 cloves garlic minced
- 2 tablespoons nutritional yeast for a cheesy flavor
- 1 teaspoon lemon juice
- 1 teaspoon dried oregano
- 1 teaspoon Italian seasoning
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper
- 1 teaspoon arrowroot powder or cornstarch optional, for thickening
- 1/4 cup freshly grated Parmesan cheese
- Fresh parsley or basil chopped (optional, for garnish)
Instructions
- Heat olive oil or vegan butter over medium heat in a medium saucepan. Add the minced garlic and sauté for about 1-2 minutes until fragrant, being careful not to burn it.
- Pour in the can of full-fat coconut milk, stirring to combine with the garlic. Add the nutritional yeast, lemon juice, dried oregano, Italian seasoning, salt, and black pepper. Stir everything together and bring the mixture to a gentle simmer.
- If you prefer a thicker Alfredo sauce, dissolve the arrowroot powder or cornstarch in a small amount of cold water (about 1-2 tablespoons), then whisk it into the sauce. Let it simmer for 2-3 more minutes until it thickens to your desired consistency.
- Stir in the freshly grated Parmesan cheese, mixing well until the sauce becomes smooth and creamy. Taste and adjust the seasonings as needed, adding more salt, pepper, or lemon juice if desired.
- Pour the coconut milk Alfredo sauce over your favorite cooked pasta, roasted vegetables, or even as a creamy dip for breadsticks. Garnish with fresh parsley or basil for a fresh, aromatic touch.