If you’ve been vegan for any time at all you know that most vegan dairy substitutes rely heavily on nuts. Cashew cheese, almond milk, etc. So, as a person with an aversion to nuts due to my brother’s severe allergy, I used to feel side-lined when it came to creamy dishes. Not anymore! This rich coconut milk alfredo sauce kicks the cheese cravings to the curb every time. Enjoy!

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Delicious Coconut Milk Alfredo Sauce
Garlicky, creamy, delicious. This coconut milk alfredo sauce is gluten-free, nut-free, and vegan. This recipe makes enough sauce for 16 oz. of pasta.
Course Main Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 30 minutes
Servings
Ingredients
Course Main Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Mince the garlic.
  2. In a saucepan, warm the oil on medium.
  3. Add the garlic and brown it. While it's browning, put 1 C of the coconut milk and the cornstarch into a separate bowl and mix until fully incorporated. Set aside.
  4. Add the rest of the coconut milk to the saucepan and simmer.
  5. Add the lemon juice, salt, onion powder, and garlic powder and stir.
  6. Add the coconut/cornstarch mixture to thicken the sauce.
  7. Add pepper to taste.
Recipe Notes

Adapted from this recipe.