Paleo Alfredo Sauce

Paleo, Vegan, Dairy-Free, Allergy-Free, Minimal Ingredients, Easy

This delicious herb-filled Paleo Alfredo sauce is made with coconut cream for a dairy-free base. Fancy up any meal with this creamy white sauce.

How to Make Paleo Alfredo Sauce

This fresh and delicious creamy Alfredo sauce isn’t like any store-bought jarred sauce you’d find at your local supermarket; this is waaay better.

While it is so much easier to open up a jar of premade sauce, there is so much more satisfaction in making a homemade version of your favorite sauce. You can enjoy this sauce poured over your favorite meal or side dish in less than 20 minutes with minimal ingredients all find in your pantry.

This non-dairy alternative is an excellent dish for those who are wanting the Alfredo taste but without all the dairy and additives – something you will not find at the supermarket!

You’ll want to read this blog post in its entirety for more helpful tips and tricks you’d typically by-pass. Or, if you are feeling lucky, jump to the recipe below and get started!

Either way, I’d love to hear how your Alfredo sauce turned out, so please leave a comment and share it with your friends and family.

How to Make Paleo Alfredo Sauce

1. In a medium skillet, heat the oil over medium-high heat for 3 minutes or until the oil starts to shimmer.

2. Saute onions and garlic for 2 minutes or until soft.

3. Whisk in the coconut cream, ghee, parsley, basil, oregano, and salt and bring it to a gentle boil.

4. Cover and reduce the heat to low, and simmer for 5 to 10 minutes or until the sauce has reduced.

How to Make Paleo Alfredo Sauce

How to Store Paleo Alfredo Sauce

Alfredo sauce can be stored in an airtight container in the refrigerator for up to 2 to 4 days for optimal freshness. (Sauce can also be frozen or canned for extended storage). When ready to use, reheat over the stove in a small saucepan on low heat, while whisking.

Essential Equipment for Making Paleo Alfredo Sauce

Medium Skillet (with lid) – I love my stainless steel pans and skillet I don’t have to worry about chemical breakdowns, and toxicity from Teflon coated products.

How to Make Paleo Alfredo Sauce

More Paleo Sauces & Dips

Honey Mustard Dressing & Dip – Top your favorite salad with this deliciously sweet dressing, dip your favorite chicken nuggets or use it as a marinade.

Dairy-Free Hollandaise Sauce – Impress your family and friends and fancy any main dish or side dish with this dairy-free Hollandaise sauce.

Paleo Cream Cheese – Spread over your favorite Paleo bread or make it into a delicious and sweet pineapple spread.

Basic Staples for Making Paleo Alfredo Sauce

Avocado Oil – I love using avocado oil for cooking over high heat because of its high smoke point.

Coconut Cream – If you do not have coconut cream on hand, open a can of coconut milk (no need to shake) and skim the coconut fat off the top. Store the unused portion in an airtight glass container and make smoothies, sauces, or baked goods at a later date. **This recipe does not have a strong coconut smell or flavor.

Ghee – Ghee is produced when butter is clarified, meaning all but trace amounts of lactose and casein are removed. This is an excellent butter substitute for someone following the Paleo or Vegan diet. Ghee can be swapped out for equal parts grass-fed butter for those that partake in some dairy.

Herbs – When cooking with dried herbs, they are more potent and concentrated than fresh herbs. I love using dried herbs and spices since they are readily available in my pantry. If you prefer to use fresh herbs, use the ratio 1 teaspoon dried herbs to 1 tablespoon fresh herbs. 

Produce – Its always best to choose local or organic when possible.

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How to Make Paleo Alfredo Sauce
How to Make Paleo Alfredo Sauce
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Paleo Alfredo Sauce

This delicious herb-filled Paleo Alfredo sauce is made with coconut cream for a dairy-free base. Fancy up any meal with this creamy white sauce.
Keyword alfredo sauce, dairy free
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Calories 342kcal
Author Angela Blanchard

Equipment

  • Skillet

Ingredients

Instructions

  • In a medium skillet, heat the oil over medium-high heat for 3 minutes or until the oil starts to shimmer.
  • Saute onions and garlic for 2 minutes or until soft.
  • Whisk in the coconut cream, ghee, parsley, basil, oregano, and salt and bring it to a gentle boil.
  • Cover and reduce the heat to low, and simmer for 5 to 10 minutes or until the sauce has reduced.

Nutrition

Calories: 342kcal | Carbohydrates: 8g | Protein: 3g | Fat: 35g | Saturated Fat: 24g | Cholesterol: 19mg | Sodium: 297mg | Potassium: 260mg | Fiber: 2g | Sugar: 1g | Vitamin C: 5mg | Calcium: 43mg | Iron: 2mg

Nutritional facts aren’t always factual – please use these as a reference only. Speak to a nutritionist about your recommended daily values and for more accurate information.