Dairy Free Alfredo Sauce (No Cashews)

Our versatile dairy free alfredo sauce is perfect for adding on top of your favorite allergy friendly pasta or other dishes! This recipe is thick and creamy, flavorful, and is made without cashews and doesn't require a food processor.

Makes about 2 ½ to 3 cups of alfredo sauce

Dairy free, vegan, gluten free

Course Condiments, Sauces, & Spreads

Cuisine American, Italian

Keyword dairy free alfredo sauce, vegan alfredo sauce

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 216kcal

Author Sarah Jane Parker

Ingredients

3 cups full fat canned coconut milk
1 Tablespoon nutritional yeast
1 ½ teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked salt (or regular salt)
¾ teaspoon cajun seasoning (we use this on everything as an all purpose seasoning)
¼ teaspoon black pepper
Squeeze of fresh lemon juice, to taste (1/2 to 2 teaspoons depending on your preference)
¼ cup grated dairy free parmesan cheese (I used Violife)
¼ cup dairy free mozzarella cheese (I used Violife)
2 Tablespoons + 1 teaspoon cornstarch
More salt and pepper to taste if you like

Instructions

Add 2 ½ cups of the coconut milk to a small 1 ½ quart saucepan, set aside the other ½ cup for making the cornstarch slurry later.
Heat the coconut milk over medium low heat and whisk in the nutritional yeast, garlic powder, onion powder, smoked salt, cajun seasoning, black pepper, and a squeeze of lemon juice.
Once the coconut milk is hot, add the dairy free parmesan cheese and dairy free mozzarella cheese to the coconut milk and melt into the sauce, whisking it in to incorporate the cheese into the sauce. Continue to heat the sauce over medium-low to low heat.
Whisk the cornstarch into the coconut milk that has been set aside, and add it to the coconut milk mixture. Whisk regularly as the sauce thickens.
Once the sauce has gotten nice and thick, turn off the heat, add any additional salt or lemon juice to taste, and serve over your favorite pasta dish. This alfredo sauce will continue to thicken as it cools.

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