Description
This creamy and delicious Oat Milk Alfredo Pasta Sauce offers a dairy-free alternative to traditional Alfredo sauce without using cashews. Quick to prepare in just 15 minutes, it combines oat milk, nutritional yeast, and garlic for a rich, flavorful, and smooth sauce that's perfect for coating your favorite pasta.
Ingredients
Oat Milk Alfredo Pasta Sauce Ingredients
- 2 tbsp olive oil
- 2 tbsp flour (regular or gluten-free)
- 2 cups oat milk
- 2 cloves of garlic (crushed)
- 2 tbsp nutritional yeast
- ½ tbsp lemon juice (or to taste, optional)
- Salt and ground black pepper (to taste)
Instructions
- Make the roux: In a medium pot, warm up the olive oil over medium heat. Add the flour and whisk well to combine, stirring constantly for about one minute until it forms a loose paste.
- Add oat milk and simmer: Slowly pour in the oat milk while whisking to prevent lumps. Increase heat to bring the mixture to a simmer.
- Add flavorings and thicken: Stir in the crushed garlic, nutritional yeast, lemon juice, salt, and black pepper. Continue whisking and cooking for 5-7 minutes until the sauce thickens to a creamy consistency. Remove from heat and adjust seasoning if needed.
- Serve: Toss the sauce with cooked pasta of your choice. Garnish with additional ground black pepper and sliced green onions if desired. Serve immediately.
Notes
- This sauce is best served fresh but can be stored in the refrigerator for up to 2 days.
- You can adjust the thickness by adding more oat milk if it's too thick or cooking longer if too thin.
- For a nuttier flavor, try adding a pinch of nutmeg or substituting some olive oil with vegan butter.
- Use gluten-free flour for a gluten-free version.
- Nutritional yeast adds a cheesy, umami flavor and is a key ingredient in replicating traditional Alfredo taste without dairy.
