Oat Milk Alfredo Sauce

Name: Oat Milk Alfredo
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: 2 cups oat milk ((full fat)); 2 tablespoons nutritional yeast; 1 teaspoon salt; 4 teaspoons tapioca starch (aka tapioca flour); 2 cloves minced garlic; 1/2 teaspoon garlic powder; 1 8 oz. fettuccine noodles (or any pasta of choice (1/2 a box)); 2 tablespoons fresh parsley (optional); 1/4 teaspoon black pepper (or red pepper flakes (optional))

by Monica Davis on October 3, 2026 0 comments

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This easy oat milk Alfredo sauce whips up in minutes. It makes a rich and creamy vegan Alfredo that tastes like the real deal. No one will ever guess that this pasta sauce is dairy-free!

A blue plate filled with vegan oat milk alfredo sauce over fettuccini topped with parsley.

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Why make this recipe

This oat milk Alfredo uses a few simple ingredients and takes about 10 minutes while your pasta boils. This recipe is a modification of my super popular coconut Alfredo sauce, but made with oat milk for those who want coconut milk but still want a rich, creamy, dairy-free Alfredo.

Ingredients and substitutions

Oat Milk – for the base of your Alfredo sauce. I like to use Barista Blend oat milk for the richest, creamiest Alfredo. Look for brands with a higher fat content for the creamiest results. Be sure to use plain-flavored and not vanilla.
Nutritional Yeast – for flavor. This isn’t absolutely necessary if you don’t have it or can’t eat it, but it gives the sauce a nice savory, cheesy flavor.
Tapioca Starch – aka tapioca flour, to thicken the sauce and give it a stretchy texture. You can use cornstarch or potato starch instead, but you will not get the same texture.
Salt and Black Pepper – for flavor. Red pepper flakes give it a little spice, too, if you want.
Garlic – for flavor. I like to use a mix of fresh minced garlic and garlic powder, but you can use either one or both.
Parsley – fresh chopped parsley for garnish or any other fresh herbs of choice. (optional)
Pasta – you can use fettuccine, linguini, or any shaped pasta that you like! See my article on which pasta brands are vegan.

Helpful tools

A Large Pot or Frying Pan – large enough to hold the pasta and cooked sauce.
A whisk for stirring the pasta sauce.

How to make oat milk Alfredo sauce

A full printable version of this recipe with ingredient measurements is available at the bottom of this post.

Step 1 – Boil your choice of pasta in salted water.

Step 1 – Pour 2 cups of cold oat milk into a saucepan, then add water, salt, nutritional yeast, garlic, and tapioca starch, and whisk until the tapioca starch dissolves completely.

Oat milk alfredo before it has been cooked.

Oat milk alfredo after it has been cooked.

Step 2 – After mixing the Alfredo ingredients, turn the heat to medium-low and heat the Alfredo sauce, stirring frequently with a whisk, until it starts to boil and thicken.

Step 3 – Let it boil for about 30 seconds, then turn off the heat.

Cooked fettuccini noodles added to oat milk alfredo sauce.

Vegan oat milk alfredo in a large blue pan.

Step 4 – Once the pasta is cooked and rinsed, add it to the sauce, mix well, and serve hot. Top with some fresh parsley, vegan parmesan cheese, and/or a squeeze of lemon juice, if desired.

Pro Tips

Top with sautéed mushrooms for mushroom Alfredo too!
Toss in some frozen peas towards the end of cooking for added nutrients.
Add chopped broccoli to the boiling pasta water about 5 minutes before the end of cooking to make oat milk alfredo with broccoli.
Add some easy seitan for a vegan chicken alfredo.

Can I make this gluten-free?

The oat milk alfredo sauce is naturally gluten-free, so just use your favorite gluten-free pasta.

Storage and reheating

Refrigerate: This oat milk alfredo sauce will keep well in the fridge for 3 – 5 days in an airtight container.

Freeze: Leftovers will freeze well and can be stored in an airtight container in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating: Reheat a serving in the microwave for about 3 minutes or add a tablespoon or two of water or additional oat milk and reheat it in a saucepan on the stovetop.