CREAMY COCONUT ALFREDO PASTA SAUCE

5 from 1 vote

SERVES people

1 can full fat coconut milk
½ cup nutritional yeast
4 cloves garlic, mashed
2 tbsp coconut oil (use butter/ghee if not vegan because the flavor will be better)
2 tbsp tapioca flour or arrowroot flour (as a thickener)
juice of one lemon
1 tsp sea salt
2 tbsp Italian seasoning
½ tsp black pepper

In a small sauce pan on the stove over medium heat, add the coconut oil or butter and the crushed garlic.
Sauté for 1-2 minutes until garlic is fragrant.
Next, stir in the coconut milk, nutritional yeast, lemon juice, salt, Italian seasoning, and pepper.
Mix well.
Then slowly stir in the tapioca/arrowroot flour, ensuring no clumps, by constantly stirring.
Reduce heat to low and cover.
Remove from heat after 3 minutes and stir again to make sure sauce has thickened
Pour sauce over cooked pasta and toss to coat well.
Garnish with parsley, red pepper, and sea salt!
Enjoyyyyyyy!

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