Dairy Free Alfredo Sauce (Whole 30, AIP)


1 can coconut cream (only the cream from the jar, skim from the top)

2 cups chicken broth

2 tbsp ghee or coconut butter (for AIP)

2 tsp cream of tartar

2 - 4 tbsp tapioca starch (depending on desired thickness)

2 tbsp oregano

6 cloves garlic, minced

2 tbsp nutritional yeast

Salt to taste

Basil, to garnish (optional)


  • In a large skillet, heat ghee or coconut butter over medium high heat

  • Once hot add in the garlic and cook for about 5 minutes

  • Add in coconut cream and chicken broth and bring to a boil

  • Reduce to a simmer and add in oregano, nutritional yeast, salt and cream of tartar, mix thoroughly.

  • Then begin adding in tapioca starch a little at a time while whisking it into the mixture. I recommend adding in the tapioca starch very slowly and whisking quickly to ensure it dissolves well and doesn’t form any clumps. Add in about 2 tbsp tapioca starch until the sauce begins to thicken slightly and then let simmer for about 5 minutes

  • After letting simmer, if the sauce is runnier than you would like, then you can whisk in more tapioca starch to your desired consistency

  • I love serving this over zucchini noodles or a gluten free noodle with grilled chicken and sauteed broccoli and garnish with basil

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