Dairy Free Fettuccini Alfredo Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 cups - heavy coconut cream from a can OR rice milk OR heavy cream
  • 2 tablespoons - butter (dairy or non-dairy as needed)
  • 4 teaspoons - starch (tapioca, arrowroot OR potato starch)
  • - salt and pepper, to taste
  • 1 teaspoons - garlic powder, or more to taste
  • 1 teaspoons - onion powder, or more to taste
  • 2 1/2 - yellow squash OR gluten-free or other pasta, spiralized
  • Directions:

    (If using pasta instead of squash for noodles, decrease starch by half).
    In a saucepan combine the cream, butter, starch, salt, pepper, garlic powder and onion powder; heat until thickened, whisking the whole time. Set aside. (Don't worry; this sauce will be thick at first but when the noodles are added, it will thin out).

    (Alternatively for sauce: make a roux with the butter and starch, then add seasonings and whisk in the milk until heated through.)

    Using a spiralizer, make the squash into noodles. Add the squash noodles into the sauce.

    Lightly boil noodles in sauce until cooked through, about 1 to 3 minutes. After noodles have been added, make sure to taste and re-adjust seasonings.

    Brief Description

    Dairy free alfredo sauce served over spiralized squash noodles or your favorite pasta.

    Main Ingredient:

    coconut cream or rice milk

    Category:  Pasta

    Cuisine:  Italian

    Prep Time: 10 min
    Cook Time: 15 min


    Want to add broccoli? Steam a head, then mix in with finished sauce and noodles.


    Brittany Angell

    Posted By:


    Posted On:

    June 29, 2016

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