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 the pasta has been cooked, drained and rinsed, pour the Alfredo sauce over it. 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.
Can I use arrowroot powder in place of tapioca?
You can Amanda. It will thicken it, but it won’t be stretchy like cheese unless you use tapioca starch. Enjoy! 🙂
I made this recently and was so surprised at how great it tastes! Since going vegan last year, I have been enjoying the search for good recipes and finding some phenomenal ones. I have been looking for a really great, cheesy, creamy sauce for pasta and now I’ve found it! I added peas, mushrooms, cauliflower, broccoli and whatever else I had in my fridge. It made a wonderful meal (my husband loved it) and is one that I will duplicate for guests. Thank you so much!!!
You are very welcome Barb! It’s such a great sauce! I never get sick of it and the add-in possibilities are endless! Enjoy!!
Excellent!. I followed the recipe exactly without adding the liquid smoke. The sauce was served over penne pasta with a side of roasted asparagus. I thought I made enough to have leftovers for a few days but my 8 year old grandson wiped out the remainder the following day. Thanks for sharing.
I’m so happy that you all liked it, Karen! It’s one of our favorites too! 🙂
My came out a bit watery, what did i do wrong I followed the instructions to a t.
I’m not sure. Mine has never been watery. Did you measure the tapioca starch correctly? That is what thickens it up.
Hi Monica, what could be used as a replacement for nutritional yeast please? Thanks Dianne
Hi Dianne, there is really nothing that tastes like nutritional yeast, so it’s not easy to replace. However, there isn’t much in this recipe, and it will still taste good if you just leave it out. 🙂
I’ve used Trader Joe umami powder or veggie bullion instead of nutritional yeast (or with). Umami powder is mostly shiitake mushrooms, I think. It’s not a perfect swap, but it helps give it that delicious savory flavor.
Perfect texture on this recipe, btw! Thanks for posting, Monica!
I’m glad that you liked it, Katie. I have been wondering if the umami powder would be able to replace nutritional yeast for those who can have yeast.
you saved my life with this recipe! easy ingredients, easy to manipulate, quick to do! love love love!
I’m so happy that you liked it Kasia! It’s the best vegan alfredo that I have found for sure! 🙂
Oh I just loved this recipe.
As usual I make changes as I go:
I crushed some dehydrated spinach into the sauce close to the end.
And added some of your basic cheese, chopped up. Didn’t need to do that, but thought it wasn’t going to be cheesy enough for this cheese love. I was wrong.
Thank you so much. It is getting a little easier to go vegan.
I’m so happy that you liked it Arye! It is surprisingly cheesy. You can always add more nutritional yeast too, but then it’s more like mac and cheese than Alfredo. Enjoy! 🙂
Fantastic!!!!! I love this. I added cauliflower also.
I’m so happy that you liked it, Sandra! Cauliflower sounds like a delicious addition! 🙂
You can replace the coconut milk with a can of coconut cream and increase the tapioca starch by 2 tablespoons, and simmer the mixture for 5 minutes, and you have cheese. Adjust the seasonings while cooking – maybe add a few grinds of pepper and some mustard powder (without lumps).
Glad that you like it, Sue. This Alfredo sauce recipe actually came from my cheese recipe. (I use agar agar as well in my cheese to help it set into a firm sliceable cheese, but you can definitely use just tapioca starch and have a very soft stretchy cheese). I bet the mustard powder is delicious in it! 🙂
Ever try this over Spaghetti squash?
I have not, but it’s delicious over just about anything! Let me know if you serve it that way. 🙂
Just stopping by to say that I tried this the other night. I had previously tried to do this with almond milk but it was too watery, definitely less creamy than with the coconut milk. I’m going to try this again, but this time will increase the seasonings. This was very easy and I’m glad I have a new meal for my vegan rotation. Thanks!
So happy that you liked it, Kelly! It’s definitely more rich and creamy with the coconut milk! It’s a great base recipe to dress up any way you like. I love to throw in steamed broccoli or sauteed mushrooms into it. It’s also great with liquid smoke or even cajun seasoning. Enjoy! 🙂
Yum! This is the first comment I’ve ever left on a recipe website; I felt *that* compelled. :p
A few notes:
– I didn’t add water, because the coconut milk in a can was a little watery.
– I also noticed you didn’t mention how big of a can of coconut milk to use (in ounces), so you might wanna add that!
– I added 3 times the amount of garlic, because I am a garlic freak. 😀
– I also added about 2-3 times of yeast, to make it more cheesy.
– The coconut flavor was a little overpowering, so that’s why I added more stuff.
– I also added a bit more salt when I poured it over the noodles. Perhaps I should’ve added the salt when I boiled the noodles, but I forgot to.
– I kept adding stuff bit by bit to my taste, but I do this with a lot of recipes. To each their own. 🙂
Anyway, this is delicious!!! I can’t wait to make it again. 11/10.
To be fancy, I also added Gardein brand vegan “chik’n” strips, and pistachios. Pistachios taste surprisingly amazing in alfredo.
Thanks for this amazing recipe!!! Can’t wait to try your other dishes. 😀
(Oh, and thanks for being vegan! You rule.)
So happy that you liked it Amara! All the coconut milk come in 13.5 oz cans where I live. Thanks for leaving a comment!
Heck 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!!
Aww, thanks so much Lindsey! I’m so happy that you like it! It really is the ultimate vegan comfort food! Enjoy! 🙂
This 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.
So happy that you like it Mariah! I have never tried freezing it. Let me know how it comes out if you try freezing it. 🙂
Thanks 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!
You’re welcome! That’s a great idea for leftover coconut milk! Enoy! 🙂
You’re welcome! That’s a great idea for leftover coconut milk! Enjoy! 🙂
Hi. Thank you for sharing this recipe. I would like to know that how we can call vegan if use pasta which made with egg ???
Onur, 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! 🙂
What herbs do you recommend for garnishing? Thanks!
I love lots of fresh parsley on it. It’s also delicious with basil or even pesto mixed in. Enjoy! 🙂
Thank 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!
Thanks so much Annamarie! I’m so happy that you liked it! 🙂
Thank 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.
You 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. 🙂
Could I use Walnut milk or oat milk? If so, add the oil like you would with Soymilk? 🙂
Yes, you can and I would add the oil and follow the directions as you would for the soy milk version. Enjoy! 🙂
Can I leave out the nutritional yeast or is that a requirement for the flavor? One family member cannot have yeast products…
Yes, you can leave it out, it just gives it a hint of cheese flavor, but it’s still very delicious without it!
My 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!!
You’re welcome Shelby! I’m so happy that this recipe worked for your boyfriend and that he loved it so much! 🙂
I 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. 👌🏾
Hi Lesley, Glad to hear that you liked it! Jerk seasoning sounds like a delicious addition!
I 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.
I’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! 🙂
Hi! 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!!!
Yary, so happy that you like it! 🙂
Wow. 2 tbsp liquid smoke???
I use Colgins, proportionately that would be overpowering.
There must be some pretty watery versions out there…
I made this last night.
Awesome recipe – easy, quick, creamy and tasty.
Thanks!
Oh great Emma! So happy to here this! It is crazy easy! 🙂