Vegan Alfredo Sauce
This vegan alfredo sauce is one of the quickest, easiest and most restaurant-worthy dishes that I make. You'll want to make this on repeat.
Ingredients
- ½ cup vegan butter
- 2 cloves garlic - minced or pressed
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp Italian seasoning
- 2 tsp corn starch
- 2 cups full fat oat milk
- ⅓ cup vegan parmesan - shredded
Instructions
- Heat a large skillet over medium heat. Prepare your ingredients and pre-measure everything. This sauce comes together quickly, so you need to be ready to work fast.
- Add butter and whisk around until it melts. Add garlic and stir it in with the butter just until it starts to become fragrant. The garlic should not brown.
- Add the salt, pepper, Italian seasoning and corn starch. Whisk thoroughly until corn starch is fully combined.
- Add the oat milk and whisk everything together. Keep stirring vigorously until the butter is fully combined with the oat milk.
- Add the parmesan and stir while it melts.
- Lower the heat to medium-low and keep stirring while the sauce comes to a low boil. Don't walk away and don't stop stirring. The sauce can easily scorch and won't take long to thicken.
- When the sauce starts to thicken, it will be apparent in how it bubbles slowly. Remove the skillet from the heat and serve immediately. Store leftover sauce in air tight container in the fridge for up to a week.