Print
dairy free alfredo sauce on fettuccini in a large non-stick skillet topped with chopped parsley

Dairy Free Alfredo Sauce

  • Author: Melissa Belanger
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 2 cups 1x
  • Category: Condiments
  • Method: Stovetop
  • Cuisine: Italian

Description

This is the creamiest dairy-free Alfredo sauce and it only takes 10 minutes. Can be made vegan with vegetable broth.


Scale

Ingredients

  • 2 tablespoons olive oil
  • 1 tablespoon minced garlic
  • 2 tablespoons flour
  • 1/2 cup chicken or vegetable broth
  • 3/4 cup cashew cream (see instructions below) or almond milk
  • 3/4 cup full-fat canned coconut milk
  • 1/21 teaspoon coarse salt
  • 1 teaspoon nutritional yeast
  • Black pepper, to taste

Instructions

  1. In a large skillet or saucepan, heat olive oil to medium. Add garlic, and sauté until fragrant. Whisk in flour, until it has absorbed the oil.
  2. Slowly whisk in the broth and allow it to thicken.
  3. Whisk in the remaining ingredients and simmer until sauce has thickened. Adjust seasoning with salt & pepper, to taste.

Notes

To make cashew cream: Boil 1 cup of raw cashews in water for 5 – 10 minutes. Remove from heat and let cool in water. Drain. Blend in a food processor or blender with 1 cup nut milk or water until smooth, scraping sides as needed.

Keywords: dairy free, vegan, gluten free option, easy, creamy, alfredo, pasta sauce