Rich, creamy coconut milk Alfredo sauce is simply delicious and comforting. It's a vegan, tropical twist on the regular Alfredo sauce.
How We Came Up With This Recipe?
I'm here with this coconut milk alfredo sauce recipe because one of my readers recently asked me to share a vegan version of my popular sweet potato pasta sauce.
I often make this creamy sauce, especially on busy weeknights, and in under 15 minutes, I can serve a delicious dinner for my family.
Why You'll Love This Coconut Milk Alfredo Sauce Recipe?
- A delicious dairy-free pasta sauce(check other dairy-free pasta recipes like spicy tofu steak).).
- Highly customizable and adaptable!
- Vegan and vegetarian-friendly.
The Ingredients
- Coconut Milk: You can use canned coconut milk or coconut milk from the dairy section in grocery stores.
- Herbs: I used dried basil to keep this recipe simple and quick; however, feel free to use fresh basil, oregano, or Italian seasoning.
- Cornstarch: Acts as a thickening agent and gives the sauce a creamy texture.
- Garlic: Freshly minced garlic is best.
How To Make Coconut Milk Alfredo Sauce?
- Place coconut milk, basil, salt, and cornstarch in a medium-sized mixing bowl. Use a whisk to combine the ingredients until well-mixed.
- Next, place a pan over medium heat and add vegetable oil and minced garlic. Sauté the garlic until fragrant.
- Then, add the milk mixture to the pan and cook over medium heat until it reaches a medium consistency.
- The consistency changes quickly, so keep an eye on it until it's done.
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Leftover Ideas
- Turn the leftover coconut milk alfredo sauce into soup with veggies.
- Use the sauce to create breakfast bowls with grains.
- Leftover pasta sauce is good to store in the refrigerator for about four days and in the freezer for about three months; place it in the fridge overnight to thaw.
- The sauce thickens further after being stored, so add a little water or coconut milk to thin it down. Then, reheat over the stovetop or microwave medium-low heat.
Recipe Tips and Tricks
- Mix the cornstarch vigorously: It may settle at the bottom of the bowl, so whisk before adding it to the saucepan.
- Control the heat: The sauce can quickly transform from thin to thick, so adjust the heat for better control.
- Adjust the consistency: If the coconut milk alfredo sauce thickens beyond your expectations, you can thin it by adding coconut milk or water and cook it until it bubbles and reaches the desired consistency.
Best to Serve With
- Pasta: This coconut milk alfredo sauce is fabulous when combined with pasta of any type(check our other favorites like Bruschetta shrimp pasta).
- Vegetables: Try spicy roasted veggies or steamed broccoli, asparagus, zucchini, spinach, kale, and cherry tomatoes.
- Bread: Garlic bread is an all-time favorite(jalapeno garlic bread).
Frequently Asked Questions
Can I use the same recipe for almond milk?
Yes, absolutely! Almond milk is a good substitute in this coconut milk alfredo sauce recipe, and while it has a different flavor profile, it still works well for this sauce.
Can I add vegetables to this sauce?
Yes, this sauce is versatile! You can add steamed or roasted broccoli, zucchini, squash, or any vegetables of your choice.
📖 Recipe
Coconut Milk Alfredo Sauce
Creamy coconut milk Alfredo sauce is a simple and quick recipe for a tasty weeknight dinner. Ready in under 20 minutes with few ingredients.
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Servings: servings
Ingredients
For the base sauce
- 1 cup coconut milk canned
- ¼ teaspoon dried basil
- ½ teaspoon salt
- 2 tablespoon cornstarch
For seasoning
- 1 tsp vegetable oil
- 1 tablespoon garlic minced
Instructions
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.
Notes
- Store the leftover pasta sauce in the refrigerator for about four days. Or in the freezer for about three months; place it in the refrigerator overnight to thaw.
- The sauce thickens further after being stored, so add a little water or coconut milk to thin it down. Then, reheat over the stovetop or microwave medium-low heat.
Nutrition
Calories: 279kcal | Carbohydrates: 11g | Protein: 2g | Fat: 26g | Saturated Fat: 21g | Sodium: 1178mg | Potassium: 248mg | Vitamin C: 2.4mg | Calcium: 28mg | Iron: 3.8mg
Additional Info
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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?
That sounds like a delicious idea! Adding nutritional yeast or Parmesan could give it a nice boost of flavor. Let's know how it turned out!
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.
Incredible base vegan sauce . Thank you very much for this, it has changed my recipe collection ☺️
Thank you Natasha, glad to hear this 🙂
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.
Easy, quick and delicious! A nice alternative to tomato based sauces.
Thanks Nicole, happy that you liked this recipe!
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.
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!
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!
Holy crap so yummy and easy!! Thank you!
Very happy to hear that Chelsea :). Thank you.
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!
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 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.
Excellent!!!
Thank you Kim!
Yummy, my fam loved this sauce
Thank you and happy to hear your feedback!
This is my new favorite Alfredo sauce! Thank you so much for this. I couldn't find a dairy free kind in the stores that didn't taste absolutely horrible.
Thank you Noelle, very happy to hear about your new favorite.
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.
Delicious, quick yummy, will make again!!
Thanks Nicole, glad you liked this vegan sauce!
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.