Description
This Creamy Oat Milk Alfredo Pasta Sauce is a delicious, plant-based alternative to traditional Alfredo, using oat milk and vegan ingredients to create a rich, smooth, and flavorful sauce perfect for pasta lovers seeking a dairy-free option.
Ingredients
Scale
For the Sauce
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2 cups unsweetened oat milk
- 1/2 cup nutritional yeast or grated vegan Parmesan
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground nutmeg
- 2 tablespoons vegan butter (optional for extra richness)
For Serving
- 12 oz cooked pasta of choice
Instructions
- Prepare the skillet and garlic: Heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1–2 minutes until fragrant but not browned.
- Make the roux: Whisk in the all-purpose flour and cook for another minute, stirring constantly to form a roux which serves as the base for thickening the sauce.
- Add oat milk gradually: Slowly pour in the oat milk while whisking continuously to avoid lumps, ensuring a smooth sauce texture.
- Simmer and thicken: Bring the mixture to a simmer and cook for 4–5 minutes until it thickens to a creamy consistency.
- Season the sauce: Stir in the nutritional yeast or vegan Parmesan, salt, black pepper, onion powder, and ground nutmeg, then let the sauce simmer for 2 more minutes to meld the flavors together.
- Add vegan butter: If using, add vegan butter and stir until melted and smooth, enriching the sauce further.
- Adjust seasoning and serve: Taste and adjust seasoning as needed. Toss the sauce with cooked pasta and serve immediately for best flavor and texture.
Notes
- For a smoother texture, blend the sauce before adding it to the pasta.
- You can substitute regular Parmesan cheese if you are not vegan.
- Add steamed broccoli, peas, or sautéed mushrooms to the pasta for extra texture and nutrition.
