5-Minute Alfredo Sauce

5-Minute Vegan Alfredo Sauce[Vegan, Gluten-Free, Dairy-Free]

Alfredo is one of life’s simple pleasures. So creamy, so comforting, so buttery – so GOOD. If only it was good for you. On a random whim, we decided to experiment with the idea of a healthier alfredo sauce. No butter, no cream, no cheese. Oh, and it only takes about 5 minutes to make. The Italian in all of us can now celebrate.

INGREDIENTS [yields 12 oz. sauce]

1 c. coconut milk [the canned kind]
1/2 c. nutritional yeast
1 medium clove of garlic
1 tsp. dried basil
1 tsp. sea salt
1/2 tsp. fresh ground black pepper

Mince the garlic and add all of the ingredients to a blender. Blend until the consistency is smooth and creamy – you know, like alfredo sauce. Give it a taste test [nope, you’re not dreaming] and then pour it over the pasta of your choosing. IT’S REALLY THAT SIMPLE!

5-Minute Vegan Alfredo Sauce

We used spiraled zucchini noodles and enjoyed every last bite, but this would presumably work with any kind of pasta. [Our Spiraler is made by Paderno World Cuisine and is available from Amazon on the cheap, just in case you're in the market.] If you’re eating this sauce with hot noodles, simply warm it over low heat, stirring frequently. When it’s warm enough, pour it over your pasta and enjoy!

 

5-Minute Alfredo Sauce
Vegan, Gluten-Free, Dairy-Free
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Prep Time
5 min
Total Time
5 min
Prep Time
5 min
Total Time
5 min
Ingredients
  1. 1 c. coconut milk [the canned kind]
  2. 1/2 c. nutritional yeast
  3. 1 medium clove of garlic
  4. 1 tsp. dried basil
  5. 1 tsp. sea salt
  6. 1/2 tsp. fresh ground black pepper
Instructions
  1. 1.Mince the garlic and add all of the ingredients to a blender. Blend until the consistency is smooth and creamy – you know, like alfredo sauce. Give it a taste test and then pour it over the pasta of your choosing.
Notes
  1. Makes 12oz of sauce.
Adapted from Thefitchen.com
Adapted from Thefitchen.com
The Fitchen http://thefitchen.com/

Comments

    • thefitchen says

      Coconut milk is quite a bit thicker. Almond milk would work…but it would be very runny. We haven’t tried it, let us know if you do!

    • says

      If you make your own raw almond milk it is thicker than even coconut milk. If you look up a recipe online make sure you do no more than 4 cups of water to one cup of almonds or it won’t be as creamy. I do 3.5 cups. It is AMAZING for smoothies and lattes. :-)

  1. Emily says

    I am in awe of how tasty this recipe is! Seriously, dairy free alfredo from good ingredients? I was a little scared that with this ingredient list, it would be a total flop. But not so! I did add a touch of potato starch to thicken it because it was so thin, although that was probably my own fault due to not adhering super closely to the recipe. Well done!

  2. Saysha says

    let me start off by saying I love cheese. It just makes everything better. However I have been trying to lay off cheese. I am a fan of vegetarian / vegan healthy dishes, so I gave this a try tonight hoping it would be somewhere in the neighborhood of Alfredo sauce because I’ve tried many mock alfredo sauces. mock alfredo sauce using parsnips…..Don’t do it. Lol. also I’m not the kind of person who leave comments but this recipe was delicious. to me it’s missing a teeny tiny little thing but let me tell you it is so near to spot on. I’m grateful to the inventor of this recipe. Thanks. God Bless.

  3. suzicat says

    OMG this is genius. Need it now. Going to make it now. And I’m using “chik’n” strips and adding broccoli florets with it. Thank you! You’re brilliant :)

  4. Nena says

    OMG this was simply AMAZING! I slowly simmered it on medium heat and I only had half the nutritional yeast on hand so I mixed in a tea spoon of corn starch with cold water and slowly poured it in to make it a little thicker. I did throw in some cooked shrimp the last few minutes and let those cook in the sauce and just mixed in my pasta. I’m already thinking about the left over for dinner at work:) I’ll be making this weekly thank you!

    • thefitchen says

      Way to improvise! This is definitely one of my favorite recipes… so simple and yummy. I’m drooling over the shrimp idea — OMG.

  5. Cammy says

    My friend and I are vegetarians working toward veganism (DARN THAT CHEESE!). We didn’t have nutritional yeast, so we ground up cashews. It was amazing! Could have eaten the whole thing myself! Now have nutritional yeast in the cupboards, can’t wait to try it that way!

    • thefitchen says

      What a genius modification! I have to try that ASAP — thanks for the idea. Oh, and cheese. Well, I’ve always had a love-hate relationship there. ;)

    • thefitchen says

      Yum! It looks so delicious served with penne – might have to try that soon. ;) Ahhh, nooch! Try sprinkling it over homemade popcorn and you’ve got a perfect salty, cheesy snack.

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