Oat Milk Alfredo Pasta (Creamy & Dairy-Free)
This oat milk Alfredo pasta recipe is a creamy, dairy-free alternative to classic Alfredo sauce. Made with simple ingredients like oat milk and nutritional yeast, it delivers rich flavor and a silky texture in just 25 minutes.
Ingredients
- For the Pasta:
- 12 oz fettuccine or pasta of choice
- Salt for boiling water
- For the Alfredo Sauce:
- 2 tablespoons olive oil or vegan butter
- 3 cloves garlic minced
- 2 tablespoons all-purpose flour
- 2 cups unsweetened oat milk
- ¼ cup nutritional yeast
- Salt and black pepper to taste
- Optional Add-Ins:
- Mushrooms sautéed
- Spinach
- Grilled chicken or shrimp optional
- Red pepper flakes
- Lemon juice
Instructions
- Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve ¼ cup pasta water, then drain.
- Heat olive oil or vegan butter in a pan over medium heat. Add garlic and sauté for 30 seconds until fragrant.
- Stir in flour and cook for 1–2 minutes, stirring constantly to form a roux.
- Slowly whisk in oat milk, stirring continuously to prevent lumps. Simmer until the sauce thickens.
- Add nutritional yeast, salt, and pepper. Taste and adjust seasoning.
- Add cooked pasta to the sauce and toss well. Use reserved pasta water if needed to loosen the sauce.
- Serve warm with optional toppings.
Notes
- Use unsweetened oat milk to avoid unwanted sweetness.
- Whisk continuously when adding oat milk to keep the sauce smooth.
- The sauce thickens as it cools—avoid over-thickening.
- Season generously for best flavor.
- Great for customizing with vegetables or protein.