Most “dairy-free” Alfredo recipes usually rely on a roux made of wheat flour to get that thick, creamy consistency. That is a major problem for us. This recipe fixes that completely.
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This Coconut Milk Alfredo is not only dairy-free and vegan, but it is also strictly Gluten-Free. Use a gluten-free starch to achieve that luxurious, velvety texture without compromising your health.
It is rich, savory, and coats the noodles perfectly—proving you don’t need wheat or dairy to make the ultimate comfort food.
Get Ready to Cook!
You are about to make a sauce that is thick, creamy, and completely safe. Let’s look at how we avoid the common gluten traps.
What to Expect
Time: 20 minutes from start to finish.
Difficulty: Very Easy. No roux-making required!
Before You Begin
The Thickener: We are using Tapioca Starch (or cornstarch). It must be whisked into the cold liquids before heating to prevent clumps.
The Pasta: Traditional fettuccine is made of wheat. You must grab a box clearly labeled “Gluten-Free” (brown rice, chickpea, or corn pasta work best).
The Seasoning: Some recipes add soy sauce for saltiness. Soy sauce contains wheat. We use salt and nutritional yeast for flavor, but if you want extra umami, ensure you only use Tamari or Coconut Aminos.
The Heart of the Dish: Ingredients You’ll Need
Here are the simple, pantry-staple ingredients for this dairy-free alfredo sauce recipe.
| Ingredient | Amount |
| The Sauce Base | |
| Full Fat Canned Coconut Milk | 1 can (13.5 oz) |
| Water | 1/2 cup |
| Nutritional Yeast (Check label to ensure GF) | 1 tablespoon |
| Tapioca Starch (or Cornstarch) | 4 teaspoons |
| The Flavor | |
| Salt | 1 teaspoon |
| Garlic Powder (or 2 cloves minced) | 1/2 teaspoon |
| Liquid Smoke (Hickory flavored – Optional) | 1 tablespoon |
| The Pasta | |
| Certified Gluten-Free Fettuccine Noodles | 16 oz |
Let’s Get Cooking! Step-by-Step Guide
Follow these simple steps to create your creamy vegan pasta.
1. Boil the Gluten-Free Pasta:
Bring a large pot of water to a boil. Add your certified gluten-free fettuccine and cook according to the package directions. Tip: Do not overcook gluten-free pasta, as it can get mushy. Drain and set aside.
2. Whisk the Cold Ingredients:
In a medium saucepan (off the heat), pour in the full-fat coconut milk and the water. Add the salt, nutritional yeast, garlic, and tapioca starch. If using liquid smoke, add it now.
3. Dissolve the Starch:
Whisk the mixture vigorously while it is still cold. This is the most important step! The starch must be fully dissolved into the liquid before the heat turns on to ensure a smooth sauce.
4. Heat and Thicken:
Turn the heat to medium-low. Cook the sauce, stirring frequently. As the liquid heats up, the starch will activate. Bring it to a gentle boil. You will see it transform from watery to thick and glossy in seconds.
5. Simmer Briefly:
Let the sauce bubble gently for about 30 seconds to reach full thickness, then turn off the heat.
6. Combine:
Pour the hot, thickened sauce over your drained gluten-free noodles. Toss well to coat. The sauce will continue to thicken as it cools slightly. Serve immediately!
Mastering the Dish: Pointers for Perfection & How to Store
Here are a few final tips to make your coconut milk pasta sauce, no tomato recipe perfect.
Pointers for Perfection
If you don’t have tapioca starch, cornstarch works as a 1:1 substitute. However, tapioca gives a slightly stretchier texture that feels more like melted cheese. If the sauce gets too thick while sitting, add a splash of hot water to loosen it up.
How to Store
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, place the pasta in a saucepan with a splash of water or dairy-free milk and heat gently, stirring to make the sauce creamy again.
You can find plenty of fresh ideas for your gluten-free kitchen in these recipes:
- Gluten Free Cozy One-Pot Chicken and Rice
- Gluten Free Baked Spaghetti Squash Recipe
- Creamy Cashew Cream Cajun Chicken Pasta (Gluten-Free & Dairy-Free!)
The Creamiest Gluten Free Coconut Milk Alfredo (Vegan!)
- Total Time: 20 minutes
- Yield: 4 servings 1x
Description
A 100% Gluten-Free and Vegan Coconut Milk Alfredo! This recipe uses tapioca starch to create a thick, glossy, dairy-free sauce that clings to your pasta. Quick, safe, and delicious.
Ingredients
1 (13.5 oz) can full-fat coconut milk
1/2 cup water
1 tablespoon nutritional yeast (check label for GF)
1 teaspoon salt
4 teaspoons tapioca starch (or cornstarch) –
1/2 teaspoon garlic powder (or 2 cloves minced garlic)
1 tablespoon liquid smoke (hickory flavored, optional)
16 oz. Certified Gluten-Free fettuccine noodles (brown rice or corn pasta)
Instructions
1. Boil the gluten-free pasta according to package directions. Drain and set aside.
2. In a saucepan (off the heat), combine the coconut milk, water, salt, nutritional yeast, garlic, liquid smoke, and tapioca starch.
3. Whisk vigorously while the liquid is cold to fully dissolve the starch. This prevents lumps.
4. Turn heat to medium-low. Stir frequently as the sauce heats up.
5. Bring to a gentle boil. The sauce will thicken instantly. Let it bubble for 30 seconds, then turn off the heat.
6. Pour the hot sauce over the cooked pasta. Toss well to coat and serve immediately.
Notes
The Thickener: This recipe relies on tapioca starch or cornstarch to be safe and gluten-free.
The Pasta: Ensure you buy a box specifically labeled ‘Gluten-Free’.
Full-Fat Milk: Use full-fat canned coconut milk for the creamiest results.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course, Dinner
- Method: Stovetop
- Cuisine: Italian-American, Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 317
- Sugar: 1g
- Sodium: 317mg
- Fat: 12g
- Saturated Fat: 9g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 0mg
Your Burning Questions Answered!
Here are answers to common questions about using coconut milk in savory dishes.
1. Can I use coconut milk for Alfredo sauce?
Absolutely! Canned full-fat coconut milk is the perfect base for dairy-free Alfredo because of its high fat content and rich texture. When seasoned with garlic, salt, and nutritional yeast, the coconut flavor fades into the background, leaving a neutral, creamy base that mimics heavy cream perfectly.
2. Can you use coconut milk instead of heavy cream in pasta?
Yes, full-fat coconut milk is one of the best substitutes for heavy cream in savory pasta dishes. It provides the same mouthfeel and thickness without the dairy. It works for white sauces, pink sauces, and creamy soups.
3. Can I make creamy pasta with coconut milk?
You certainly can. This recipe is proof that you can achieve a luscious, creamy pasta texture using coconut milk. The key is using the canned variety (not the beverage) and thickening it slightly with starch or reduction to coat the noodles properly.
Dig In & Enjoy!
You can now enjoy a rich, creamy bowl of Alfredo with zero anxiety about gluten or dairy. Enjoy every safe, delicious bite!
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