[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!
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
- Prep Time: 5
- Total Time: 5
- Yield: 12 oz. (about 4 servings) 1x
- Category: Sauce
- Method: Blender
Ingredients
- 1 c. coconut milk (canned, whole)
- 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
Instructions
- 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
- Makes 12oz of sauce.
Nutrition
- Serving Size: 1
- Calories: 162
- Sugar: 1 g
- Sodium: 2438
- Fat: 12
- Saturated Fat: 10
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 6 g
- Fiber: 2 g.
- Protein: 6 g
- Cholesterol: 0
Steph
March 7, 2018Do you warm the sauce or the zoodles?
And also love the shrimp or fake chicken and broccoli ideas! Thanks.. looking forward to trying this out!
★★★★
thefitchen
July 20, 2018I keep the zoodles raw, but I occasionally warm the sauce a bit!
Shauna
February 27, 2018is the calorie count correct?!
thefitchen
March 6, 2018No! Thank you for asking – this recipe didn’t update correctly when we got a new program. I’ve corrected it!
Margie
November 15, 2017Easy/fast to make, good flavor and texture but much yellower than the picture.
thefitchen
November 20, 2017I’m glad you liked it! Some nutritional yeast brands seem to vary in color, that could be the reason yours was a bit more yellow.
Amy
August 8, 2016How long does it take to thicken in the blender? It’s been about 10 minutes and it’s still not thickening
thefitchen
August 10, 2016It shouldn’t take long at all – if it is too runny, I’d recommend adding more nutritional yeast. Sorry it didn’t quite work out!
Kat
March 5, 2016I added some avocado oil and corn starch to this and this is the jam! So satisfying!
Dairy-Free State
June 24, 2014Great recipe! I made some tweaks based on personal preferences and added it here:
http://bit.ly/1yJBJPZ
Thanks for finally convincing me to try nutritional yeast :)
thefitchen
June 24, 2014Yum! 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.
Cammy
April 1, 2014My 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
April 3, 2014What 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. ;)
Nena
March 11, 2014OMG 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
March 11, 2014Way to improvise! This is definitely one of my favorite recipes… so simple and yummy. I’m drooling over the shrimp idea — OMG.
suzicat
January 28, 2014OMG 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 :)
thefitchen
January 29, 2014Yum! That sounds delicious! Enjoy. :)
Saysha
October 9, 2013let 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.
Emily
September 24, 2013I 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!
thefitchen
September 24, 2013Success! So glad you enjoyed it..thanks for the feedback! :D
Nikita
September 20, 2013I wonder if this could be made with unsweetened almond milk? Have you tried it ?
thefitchen
September 20, 2013Coconut 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!
Cortney
April 5, 2014If 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. :-)
thefitchen
April 7, 2014We’ve never made our own almond milk, but I have been wanting to try! Thanks for the tips. :)
Heyveeyah
September 15, 2013The best homemade Alfredo I’ve ever had!!! Super cheap as well!!! Thank you so much
thefitchen
September 20, 2013So glad you love it!!
Kole
August 12, 2013OMG!!!!!!!!!!! Looks sooooooooo goooooood!!!!!!! Going to try this!!!! Just found out about this website and LOVING IT!!!!!!!
Kole
August 13, 2013AWESOME!!!!!!!
thefitchen
August 13, 2013So glad you found us and you’re a fan!! The alfredo sauce is kind of amazing, right?? ;)