Rich creamy coconut milk alfredo sauce is simply delicious and a totally comforting sauce. This is a kind of healthy substitution for your regular alfredo sauce.
Plenty of sauce would create creamy pasta or rice. For an awesome healthy dinner, you can get it right on the table in less than 20 minutes. Since this summer, most of the time, I try to make the healthy version of pasta as much as possible like this coconut milk alfredo sauce.
Once the summer holiday season starts all the fun sessions begin right from cooking to eating. It is important to realize that summer not only brings holidays but also lots of food.
You might be knowing that I have already come up with buttermilk pasta sauce, which was already a popular content here in this blog. Again I'm coming up with similar recipe 'coconut milk pasta sauce' because recently one of my readers asked to share the vegan version of buttermilk pasta sauce.
Guess...Can you guess the next post in this blog? It is none other than the delicious Alfredo spinach pasta which is already waiting to come up next on the line.
This coconut milk alfredo sauce is such an easy recipe to make in less than 20 minutes. All you have to do is just make sure that you have coconut milk handy or in your pantry.
Other pasta recipes you may like,
The coconut milk has a nutty flavor and has lots of medicinal values. In Southern India, coconut milk is used as a home remedy for stomach sour and mouth ulcers. I myself tried these remedies and these were working out for me.
Coming back to this recipe, Vegan coconut milk alfredo sauce is for everyone who is eagerly searching for the vegan way for creamy alfredo sauce.
Making creamy coconut milk Alfredo sauce at home is so easy that does not takes much of your effort. I bet you will love this effortless fabulous dinner. The leftover sauce is so good to make Rice Risotto, creamy corn pasta or creamy shrimp pasta.
There are many brands available for coconut milk and the taste may vary according to each of them. And 'light' and 'original' are the verities available in the market. And you may choose according to your preference.
Here I have used the 'light' version of coconut milk.
Though I generally make coconut milk from scratch most of the time. Most of you know that I always prefer to make healthy food from scratch as much as possible. Nevertheless, it involves lots of work but the end result would be awesome.
Few tips and tricks about the coconut milk pasta sauce:
- I used dried herbs in this recipe. But adding fresh herbs makes it more flavorful and more fresh, delicious.
- Coconut milk is already available in the market.
- To cut down calories always go for the lighter version than the regular version.
- The leftover sauce can be frozen and can be used later to make the dishes like Alfredo mushroom pasta, Risotto.
- Minced garlic to make it more flavorful, and this is the main ingredient for flavoring. I do not have any other ingredients to substitute this.
- Within a few minutes on the stove, the cornstarch thickening happens very fast, so keep an eye while cooking. But if it does thicken too much then your desired consistency, nothing to worry dilute with coconut milk or water.
- Thickening or thinning up the coconut milk alfredo sauce is so straightforward just add cornstarch for thickening and add more coconut milk for diluting.
Other Vegan recipes you may like,
- Vegan roasted tomato soup
- Vegan butternut squash mac and cheese
- Vegan coconut chia pudding
- Vegan tofu steak
- Vegan Philly mushroom sandwich
Vegan coconut milk alfredo sauce
For the base sauce
- 1 cup coconut milk canned
- ¼ teaspoon dried basil
- ½ teaspoon salt
- 2 tablespoon cornstarch
- ½ teaspoon salt
- 1 tsp vegetable oil
- 1 tablespoon garlic minced
For the base sauce
- In a mixing bowl, add coconut milk, basil, salt, and cornstarch.
- Whisk it combine them well and set this base sauce aside.
For the sauce
- Over medium heat in a pan add vegetable oil and minced garlic.
- Saute till garlic becomes golden brown.
- Add the base sauce.
- Cook till it reaches desired consistency.
- Add pasta and cook for a minute.
- Now this tasty pasta is ready to serve.
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Delicious, quick yummy, will make again!!
Thanks Nicole, glad you liked this vegan sauce!
Kimberley Dawn JACKMAN
What happened? My sauce got thick & separated! I tried adding more cornstarch, then more coconut milk. Bummer! It was beautiful before I heated it. 🙁
The sauce gets thick for three reasons. When the quantity of corn starch is more, or when the coconut milk is less, or when it is cooked longer than required. But no worries, if it is too thick you may dilute and reheat till your desired consistency.
Hi there! Could I use arrowroot powder for thickening instead of cornstarch?
Michelle, thanks for aking this. Though theoretically, arrowroot powder would be the substitute for cornstarch, it does not works well when combined with milk. It creates a slimy texture but no changes to the taste. So, you can use arrowroot powder to swap cornstarch if you do not worry about the texture.
Thank you Kim!
Yummy, my fam loved this sauce
Thank you and happy to hear your feedback!
I added a little bit of yeast flakes for a cheesy flavor and wow! Great recipe.
I’m so glad you enjoyed this dairy-free version! One of my favorites too.
My husband loves this recipe. I add some chopped spinach for some greens. I just boil it during the last couple minutes of cooking my pasta
So glad you enjoyed it! Chopped spinach is a fabulous addition too!
I used this sauce for a number of things and I love it. I have used both the GraceKennedy and the HiLo branded tinned coconut milk. I did not have to add any corn starch or flour, they thickened up just fine. I also added a heaping tablespoon of dried vegetable soup mix to the pot for a brighter flavour (reduce the salt as this addition is salted)
Thanks your for sharing your helpful review Lisabe, glad it was a super hit!
Holy crap so yummy and easy!! Thank you!
Very happy to hear that Chelsea :). Thank you.
I blended up all of the ingredients then simmered and it was phenomenal! Definitely a keeper, thank you!
Thanks for the kind effort to share your feedback. Glad you liked this!
So easy and delicious!! I used boxed coconut cream and used a pinch of flour, was amazing. I also thinned it out with a little plant based milk since the cream was so thick already. Definitely will make again!
Thanks, Lindsey for taking the time to share your feedback. Glad you liked it too!
Thanks for sharing...This is a very simple recipe and it was yummylicious. Additionally i had add 1 tbsp nutritional yeast and steamed veggies to this recipe.
Thanks Shweta, glad you liked this recipe. The addition of nutritional yeast is also great for the cheesy flavors.
Easy, quick and delicious! A nice alternative to tomato based sauces.
Thanks Nicole, happy that you liked this recipe!
I made this and added some puréed roasted red peppers! Delicious over zucchini noodles and tilapia!
Hi Kelsey, roasted red peppers puree is an awesome modification. Thanks for stopping and leaving this lovely review.
Incredible base vegan sauce . Thank you very much for this, it has changed my recipe collection ☺️
Thank you Natasha, glad to hear this 🙂
May I use chickpea flour instead of cornstarch for this recipe?
Corn starch act as thickening agent here, that has a neutral flavor and taste. On the other side, chickpea flour is good for thickening but has subtle flavors and mild yellowish color. You may use chickpea flour, but the sauce may taste slightly different and the color may turn to mild yellowish. If you have tried this variation, please let us know how it does turned out.
I’m trying in the crock pot today without the corn starch and adding a cup of water, I poured it over my penne noodles. Wish me Luck! I may add nutritional yeast or Parmesan after it is about done. Any thoughts?
The only issue I had with this sauce was that I didn't make a double batch. Loved it with some garlic pepper and threw in just a pinch of oregano. Thank you!!
I’m so happy that you enjoyed them, Alicia! Thank you for sharing this kind review!
I love this recipe. I wanted to use some left over coconut milk. I followed your directions and also added a little nutritional yeast.
I made this as a sauce for pasta with leftover salmon and fresh asparagus. This recipe is a keeper because it’s so tasty but also because I am dairy free. My husband, who is not dairy free loved it, too!
Amazing, Ellen! So glad you have enjoy this recipe! The add-ons like salmon and asparagus sounds delicious!! Thanks for your valuable review 🙂