Love fettuccine alfredo but hate the way you feel after? Then give this dairy-free version a try!
One of my favorite things growing up as a kid was fettuccine alfredo. But as I grew older, I started to notice that eating it made me feel terrible. I would get extremely bloated and usually have a terrible stomach ache. There was just too much cream and my body couldn’t handle it. So I decided to make a dairy-free version, and that’s how I came up with this Dairy-Free Coconut Fettuccine Alfredo.
Instead of cream, we use coconut milk in this recipe, so it’s still pretty creamy, but it also has a very mild coconut flavor which I think tastes so delicious!
Ingredients for Dairy-Free Coconut Fettuccine Alfredo:
- Gluten-free Fettuccine of choice – I used Jovial Foods Brown Rice pasta. This brand does have eggs in it, so if vegan be sure to find another one. You could also use a normal non-gluten-free Fettuccine as well if you’re not concerned with gluten.
- Coconut milk – I use Native Forest Simple Organic Unsweetened
- Garlic cloves
- Chopped onion
- Ghee or other cooking oil
- Nutritional yeast – I use Sari Foods because it’s non-fortified
- Sea salt
- Black pepper
- Thyme
- Lemon
- Almond flour
- Optional: parsley for topping
How to Make Dairy-Free Coconut Fettuccine Alfredo:
First, start by making the pasta according to the package.
In a separate pot while the pasta is cooking, sauté the garlic and onion on low in the ghee for 2 mins (or other healthy cooking oil), then add coconut milk, nutritional yeast, spices, and lemon. Mix together.
Then add almond flour to the coconut milk mixture and mix together. I used a whisk to make sure there were no chunks. Bring it to a simmer.
When pasta is done cooking, pour coconut milk sauce on top, and top with parsley if desired!
I recommend serving immediately once the sauce is done.
Scroll down to get the full recipe or pin it for later!
Dairy-Free Coconut Fettuccine Alfredo
Love fettuccine alfredo but hate the way you feel after? Then give this dairy-free version a try.
- Prep Time: 5 mins
- Cook Time: 5 mins
- Total Time: 10 minutes
- Yield: 3–4 people 1x
Ingredients
- Gluten-free pasta of choice (or regular pasta if you prefer) – make as much as you need
- 1 can coconut milk
- 2 cloves garlic, minced
- 1/2 cup finely chopped onions
- 1 tbsp ghee (or other healthy cooking oil)
- 1 tbsp nutritional yeast
- 1/2 tsp salt
- 1/8 tsp pepper
- 1/2 tsp thyme
- Juice of half a lemon
- 1/2 cup almond flour
- Optional for topping: fresh parsley
Instructions
- Start making pasta according to package.
- In a separate pot while the pasta is cooking, sauté the garlic and onion on low in the ghee for 2 mins (or other healthy cooking oil), then add coconut milk, nutritional yeast, spices, and lemon. Mix together.
- Then add almond flour to the coconut milk mixture and mix together. I used a whisk to make sure there were no chunks. Bring to a simmer.
- When pasta is done cooking, pour coconut milk sauce on top, and top with parsley if desired!
Notes
Serve immediately once sauce is done or keep sauce simmering slightly until pasta is ready to be served.
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