Vegan Alfredo Sauce (Cheesy Garlic)

Source

Cook pasta: Boil fettuccine per package directions. Drain well and cover. If it starts sticking, toss with a little olive oil.
Make roux: Melt vegan butter in a saucepan. Add crushed garlic and heat until butter is melted.
Add flour: Sift in flour. Fry briefly in the butter.
Add liquids: Add coconut milk and vegetable stock. Whisk with a hand whisk to remove lumps.
Thicken: Stir continuously until sauce begins to boil, then keep stirring until it thickens noticeably. It will thicken more as it cools, so don’t wait for it to be perfect.
Season: Remove from heat. Add black pepper, Dijon mustard, and nutritional yeast. Whisk in. Add salt to taste.
Toss: Toss sauce with cooked fettuccine. Serve with parsley, black pepper, and optional vegan parmesan.

Serves 4. Under 30 minutes.
Coconut milk: canned, full-fat, unsweetened. This is critical. Don’t use sweetened or light — it will ruin the flavor.
No strong coconut taste — the garlic, mustard, and nutritional yeast dominate.
Dijon mustard = cheesy depth. Sub yellow prepared mustard if needed.
Keeps 4–5 days fridge. Reheat in microwave.
Freezer-friendly 3 months — freeze sauce separately (not mixed with pasta). Thaw in fridge, reheat stovetop.
Gluten-free: Use GF all-purpose flour blend + GF pasta.
Coconut allergy? Sub soy or almond milk (use 400ml total). Result will be less rich but still good.