Description
This Creamy Oat Milk Alfredo Pasta Sauce is a delicious, dairy-free alternative to traditional Alfredo sauce, made with wholesome oat milk and nutritional yeast for a rich, cheesy flavor. Perfect for those seeking a vegan, healthy, and lactose-free pasta sauce that comes together quickly on the stovetop.
Ingredients
Scale
Sauce Ingredients
- 2 tablespoons olive oil or vegan butter
- 4 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups unsweetened oat milk
- 1/4 cup nutritional yeast (or vegan Parmesan)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon onion powder
- Pinch of nutmeg (optional)
- 1 tablespoon lemon juice
- Fresh parsley for garnish (optional)
Instructions
- Heat Oil and Sauté Garlic: In a medium saucepan, heat olive oil over medium heat. Add minced garlic and sauté for 1–2 minutes until fragrant but not browned.
- Create Roux: Whisk in the flour and cook for 1 minute to form a roux, which will help thicken the sauce.
- Add Oat Milk: Slowly whisk in the oat milk, a little at a time, ensuring the mixture remains smooth and lump-free.
- Add Seasonings and Simmer: Stir in nutritional yeast, salt, pepper, onion powder, and nutmeg if using. Continue whisking and simmer gently for 5–7 minutes until the sauce thickens to a creamy consistency.
- Finish with Lemon Juice: Stir in the lemon juice, taste the sauce, and adjust seasoning as needed.
- Serve: Toss the sauce with cooked pasta of your choice and garnish with fresh parsley before serving.
Notes
- Use gluten-free flour to make this recipe gluten-free.
- Add sautéed mushrooms, spinach, or grilled vegan chicken for a more filling dish.
- Sauce can be made ahead and stored in the fridge for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Italian-Inspired
