This super easy vegan Alfredo sauce with coconut milk is dairy-free, oil-free, gluten-free, nut-free, and soy-free. In less time than it takes to boil your fettuccine, you can whip up this rich and creamy sauce with just 5 ingredients.
Even though vegan fettuccine Alfredo may seem like a difficult or fancy meal, it’s actually one of the easiest meals that you can make. You can go ahead and put this meal into your busy weeknight dinner rotation!
What makes this vegan Alfredo thick and cheesy?
The secret to making this sauce the perfect texture is tapioca starch (aka tapioca flour). The tapioca starch thickens the sauce giving it a stretchy cheese texture that stays consistent even after it starts to cool down.
*(You can use corn starch, arrowroot, or potato starch instead of the tapioca starch, for a similar effect, but nothing matches the stretchy constancy of the tapioca starch. The other types of starch will also thicken and get gloppy once the sauce cools, whereas the tapioca starch will maintain its constancy even after the dish cools down).
I learned the miracles of tapioca starch when perfecting my stretchy vegan grilled cheese recipe. It is the secret ingredient that makes my cheese recipe stretch.
How do I make Alfredo sauce with coconut milk?
- Simply pour a can of full-fat coconut milk into a saucepan and add water, salt, nutritional yeast, garlic, and tapioca starch to the milk and give it all a stir.
- After all the ingredients are mixed, turn on the heat to medium-low and heat the sauce while stirring frequently until it starts to boil and thicken.
- Allow it to boil for about 30 seconds and then turn off the heat.
- Once your pasta is cooked and rinsed, pour the sauce over the pasta and mix well and serve hot.
Tips for making great vegan Alfredo sauce:
- If you like the flavor of smoked Gouda, add 2 tbsp of hickory liquid smoke for a smoked Gouda Alfredo you won’t be able to stop eating!
- Top with sauteed mushrooms for mushroom Alfredo too!
What if I don’t like the flavor of coconut?
This Alfredo sauce has a very mild coconut flavor, but if you don’t like coconut, you can easily replace the coconut milk with 1 3/4 cup plain soy milk and 1/4 cup oil.
What type of pasta can I use to make gluten-free fettuccine Alfredo?
Since we are gluten-free, I make this dish with Tinkyada brand fettuccine noodles. (the noodles pictured) As far as gluten-free noodles go, they are surprisingly delicious. However, this sauce tastes great on any shape noodles. Feel free to go ahead and use your favorite pasta.
Tip for making perfect gluten-free pasta: If you use gluten-free pasta, make sure to boil it in slightly more water than you would boil wheat pasta. Drain it in a colander and rinse well until the water runs clear.
Do you want another delicious vegan pasta sauce?
Try this vegan vodka sauce!
Don’t forget to pin the Alfredo sauce with coconut milk for later!
A rich and creamy vegan Alfredo sauce made with coconut milk that is free of gluten, soy, and dairy.
- 1 can coconut milk (full fat)
- 1/2 cup water
- 1 tbsp nutritional yeast
- 1 tsp salt
- 4 tsp tapioca starch aka tapioca flour
- 1/2 tsp garlic powder or 2 cloves minced garlic
- 2 tbsp liquid smoke (optional for smoked Gouda flavored Alfredo)
- 1 16 oz. fettuccine noodles or any pasta of choice
Cook pasta of choice according to package directions.
While the pasta is cooking, pour a can of full-fat coconut milk into a saucepan and add water, salt, nutritional yeast, garlic, and tapioca starch to the milk and give it all a stir.
After the ingredients are mixed, turn on the heat to medium-low and heat the sauce while stirring frequently until it starts to boil and thicken.
- Allow it to boil for about 30 seconds and then turn off the heat.
Once pasta has been cooked, drained and rinsed, pour the Alfredo sauce over it and mix well and serve hot.
- Use full-fat coconut milk for this recipe.
- You may sub the coconut milk and water for 1 3/4 cups of PLAIN soy milk and 1/4 cup neutral flavored oil.
- For a Smoked Gouda Alfredo, simply add 2 tbsp liquid smoke to the sauce.
- You may sub corn starch, potato starch or arrowroot powder for the tapioca starch, but it will not deliver the same texture.
Lindsey says
August 12, 2019 at 8:35 pmHeck yes, YUM! Recent forced switch to a dairy free lifestyle and this makes that transition easy as pie! Holy moly this is a good one. I’d give it 10 stars if I could. Thanks for posting this!!
Monica says
August 13, 2019 at 8:09 amAww, thanks so much Lindsey! I’m so happy that you like it! It really is the ultimate vegan comfort food! Enjoy! 🙂
Mariah says
August 3, 2019 at 12:18 amThis is THE recipe I’ve been searching for since I stopped eating dairy, it’s so good. I’m wondering, have you’ve ever tried making a big batch and freezing it? I can’t get enough of it and I’d like to stock up the freezer with it, if I can.
Monica says
August 3, 2019 at 3:44 pmSo happy that you like it Mariah! I have never tried freezing it. Let me know how it comes out if you try freezing it. 🙂
Ashley says
July 23, 2019 at 8:47 pmThanks for sharing. This is an awesome “leftover coconut milk” recipe. I always end up with 1/2 to 3/4 can in the fridge and could easily halve this recipe to use it up for a lunch for 2. I’ll try your recipe for tomorrow lunch!
Monica says
July 24, 2019 at 3:13 pmYou’re welcome! That’s a great idea for leftover coconut milk! Enoy! 🙂
Monica says
July 24, 2019 at 3:14 pmYou’re welcome! That’s a great idea for leftover coconut milk! Enjoy! 🙂
Onur says
June 7, 2019 at 7:26 pmHi. Thank you for sharing this recipe. I would like to know that how we can call vegan if use pasta which made with egg ???
Monica says
June 9, 2019 at 12:52 pmOnur, Most dry pasta that you find at stores is vegan. (At least in the United States, where I live). Sometimes fresh pasta has egg, but that is not the type of pasta that I’m referring to in this recipe. My recipes are all vegan, but it’s up to the individual to read labels and make sure the products they buy meet their dietary requirements. I hope that you make this vegan Alfredo Sauce and enjoy it! 🙂
vanni says
May 16, 2019 at 1:43 pmWhat herbs do you recommend for garnishing? Thanks!
Monica says
May 16, 2019 at 2:58 pmI love lots of fresh parsley on it. It’s also delicious with basil or even pesto mixed in. Enjoy! 🙂
Annamarie Hickman says
March 12, 2019 at 12:14 amThank you! I used to love Alfredo Fettuccine before I went plant based and I’ve missed it a lot. This is so delicious and so healthy I feel good about eating it. Thank you, thank you, thank you!
Monica says
March 12, 2019 at 8:56 amThanks so much Annamarie! I’m so happy that you liked it! 🙂
Leila says
March 6, 2019 at 3:40 pmThank you for sharing your recipe, I would like to try it but what could I substitute for coconut milk? Could almond or rice milk be used? Please advise.
Monica says
March 7, 2019 at 12:36 pmYou can replace the coconut milk with 1 1/2 cups of any plain flavored plant-based milk that you would like, however, it will not be as rich and creamy as the coconut milk. 🙂
Felicia H says
February 26, 2019 at 5:18 pmCould I use Walnut milk or oat milk? If so, add the oil like you would with Soymilk? 🙂
Monica says
February 27, 2019 at 4:46 pmYes, you can and I would add the oil and follow the directions as you would for the soy milk version. Enjoy! 🙂
Kelli says
December 11, 2018 at 9:25 amCan I leave out the nutritional yeast or is that a requirement for the flavor? One family member cannot have yeast products…
Monica says
December 11, 2018 at 8:40 pmYes, you can leave it out, it just gives it a hint of cheese flavor, but it’s still very delicious without it!
Shelby says
October 13, 2018 at 8:18 pmMy boyfriend is allergic to dairy, soy, and nuts. I have been searching for a recipe similar to this for months. Fettuccine Alfredo was his favorite meal before his dairy allergy developed. I made it tonight and he said it is easily a 10 out of 10. He even licked his plate clean. Thank you so much!!
Monica says
October 14, 2018 at 3:52 pmYou’re welcome Shelby! I’m so happy that this recipe worked for your boyfriend and that he loved it so much! 🙂
Lesley G. says
October 3, 2018 at 11:15 pmI made this tonight and it was delicious! I tweaked it to make Rasta Pasta. I cooked the sauce for longer than 30secs (coconut milk not fully cooked can give you the runs) and I added jerk seasoning. 👌🏾
Monica says
October 4, 2018 at 9:11 amHi Lesley, Glad to hear that you liked it! Jerk seasoning sounds like a delicious addition!
Brittany says
September 3, 2018 at 4:57 amI just made this dish and was extremely impressed by how it turned out and tasted. I added more veggies such as red onion, green peas, and bell peppers. This is going to be my new staple dish!
Ps. I also made vegan garlic bread to go with it.
Monica says
September 4, 2018 at 9:01 amI’m so happy to hear that you liked it Brittnay! Those veggies and garlic bread sound like a great addition! I love sauted mushrooms with it too! 🙂
Yary says
August 10, 2018 at 3:23 pmHi! This is delicious!! La hice el mismo día que me llegó la receta y es sabrosa y súper secilla de hacer. Es mi nueva favorita!! Gracias!!!
Monica says
August 10, 2018 at 8:29 pmYary, so happy that you like it! 🙂
Carl S. says
August 9, 2018 at 11:23 pmWow. 2 tbsp liquid smoke???
I use Colgins, proportionately that would be overpowering.
There must be some pretty watery versions out there…
Emma says
August 9, 2018 at 1:56 pmI made this last night.
Awesome recipe – easy, quick, creamy and tasty.
Thanks!
Monica says
August 9, 2018 at 5:07 pmOh great Emma! So happy to here this! It is crazy easy! 🙂