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Parve
Easy
10 Minutes
Diets 
This dairy free Alfredo sauce doesn’t use butter, cheese, or heavy cream. However, the almond cooking milk and coconut milk make it luxuriously creamy. Add the optional nutritional yeast for a cheese-like flavor.
3 tablespoons of Gefen Olive Oil
6 cloves garlic, minced or 6 cubes Gefen Frozen Garlic
3 tablespoons all-purpose flour, such as Glicks
1 cup (235 milliliters) chicken stock or vegetable stock
1 cup (235 milliliters) almond cooking milk
2/3 cup (160 millilitres) coconut milk
1 and 1/2 teaspoons nutritional yeast, optional
salt
Heat olive oil in a large skillet or saucepan. Add garlic, and sauté until fragrant.
In a cup or bowl add a teaspoon of stock to flour. Mix until combined. Repeat until you have a smooth, loose paste.
Pour the remaining broth into the pan and whisk in the flour mixture. Simmer until it thickens.
Whisk in almond cooking milk, coconut milk, and nutritional yeast if desired. Simmer until you’ve reached the desired consistency.
Add salt to taste.
This recipe originally appeared on The Taste of Kosher.
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Can this alfredo sauce be made ahead of time and then reheated when ready to add to noodles? Can this alfredo sauce be made ahead of time and then reheated when ready to add to noodles?
Yes, it can be.