Made with a blend of coconut milk and cashew cream, this is the best and creamiest dairy free alfredo sauce recipe you’ll find. It’s so similar in flavor to traditional Alfredo sauce, you might not even be able to tell.
Prevent your screen from going dark
- 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
- 1/2 – 1 teaspoon coarse salt
- 1 teaspoon nutritional yeast
- Black pepper (to taste)
-
Cook the pasta. Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions for al dente. Before draining, reserve about 1/2 cup of pasta water.
-
Make the roux. In a large skillet or saucepan, heat olive oil to medium. Once it’s hot, add the minced garlic and sauté for about 30 seconds, until fragrant.Then, add the flour and whisk until the olive oil has been absorbed and a paste has formed.
-
Whisk in the liquids. Slowly whisk in the broth, followed by the coconut milk and cashew cream. Continue to whisk until smooth.
-
Let it simmer. Whisk in the nutritional yeast, salt & pepper, and simmer until sauce has thickened. Adjust seasoning with salt & pepper, to taste.If you’re using nut milk instead of cashew cream, allow it to simmer for a few minutes to thicken.
-
Toss the pasta. When pasta is cooked, drain and add the cooked pasta, with about 1/4 cup of pasta water, to the sauce and stir to coat. Stir in additional pasta water, if needed.
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 3/4 – 1 cup nut milk or water until smooth, scraping sides as needed.
Calories: 341kcal Carbohydrates: 10g Protein: 4g Fat: 33g Cholesterol: 1mg Sodium: 872mg Fiber: 1g Sugar: 0.3g Vitamin C: 2mg
