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Dairy Free Alfredo Sauce

This dairy free Alfredo sauce is made without cream, without milk, without butter, and without cheese. Instead, it uses coconut milk and almond cooking milk to get its creaminess.

Dairy free fettucchine Alfredo in a cast iron skillet on a white marble counter

Fettuccine Alfredo is a beloved Italian-American dish. It’s actually a richer version of the Italian fettuccine al burro.

Fettuccine al burro, meaning fettuccine with butter, is fresh fettuccine tossed with sauce made of just butter and Parmesan cheese.

The dish was created by Alfredo di Lelio in Rome in the 1800s and became very popular.

By the 1900s, the dish made its away to America, where it became known exclusively by the name of its creator, Alfredo.

Heavy cream and garlic were added, making it heavier and richer, and eventually it also became common to add other things like chicken or broccoli to the dish.

Today, fettuccine al burro is generally considered home cooking while fettuccine Alfredo can be found in pizzerias and Italian-American restaurants.

Still, the dish is easy enough to make at home.

This dairy free Alfredo sauce is made without cream and doesn’t use butter or cheese either.

However, the almond cooking milk and coconut milk make it luxuriously creamy and the optional nutritional yeast give it a cheese-like flavor.

You may also want to check out my dairy free pesto sauce.

What can replace cream in Alfredo sauce?

Cream in Alfredo sauce can be replaced with a dairy free milk. This recipe uses almond cooking milk and coconut milk.

Yield: 4 servings

Dairy Free Alfredo Sauce

Dairy free fettucchine Alfredo in a cast iron skillet on a white marble counter

This dairy free Alfredo sauce is made without cream and doesn't use butter or cheese either. However, the almond cooking milk and coconut milk make it luxuriously creamy, and the optional nutritional yeast gives it a cheese-like flavor.

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes

Ingredients

  • 3 tablespoons of olive oil
  • 6 garlic cloves, minced
  • 3 tablespoons all-purpose flour
  • 1 cup chicken stock or vegetable stock (235 millilitres)
  • 1 cup almond cooking milk (235 millilitres)
  • 2/3 cup coconut milk (160 millilitres)
  • 1 ½ teaspoon nutritional yeast, optional
  • salt

Instructions

  1. Heat olive oil in a large skillet or saucepan. Add garlic, and sauté until fragrant.
  2. In a cup or bowl, add a teaspoon of stock to flour. Mix until combined. Repeat until you have a smooth, loose paste.
  3. Pour the remaining broth into the pan and whisk in the flour mixture. Simmer until it thickens.
  4. Whisk in almond cooking milk, coconut milk, and nutritional yeast if desired. Simmer until you've reached the desired consistency.
  5. Add salt to taste.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 458Total Fat: 38gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 26gCholesterol: 7mgSodium: 608mgCarbohydrates: 20gFiber: 4gSugar: 3gProtein: 13g

Did you make this recipe?

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Cat

Sunday 14th of February 2021

Hello Elissabeth!

I was wondering if you can provide a brand of Cooking Almond milk that I can purchase in Canada. I also wonder if the coconut milk that you have in the ingredients refers to coconut milk from a can or the beverage ones (which I think it’s diluted with water). Thanks for your assistance and I look forward to trying these recipes for my family who are either allergic or sensitive to Cow’s milk.

ElissaBeth

Sunday 14th of February 2021

Hi Cat!

As far as I know you can get Carnation almond cooking milk in Canada which is the one I'd recommended. As for the coconut milk, I am referring to canned coconut milk, not the coconut milk drink which should not be used for cooking.

I hope you enjoy the recipes :)

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