Vegan Alfredo Sauce


  • 2 tbsp rice flour
  • 2 tbsp olive oil
  • 1 can coconut milk
  • 1 cup water
  • ½ cup spinach leaves
  • 1 packet ALOHA daily good greens (optional)
  • 1 tsp vinegar
  • 1 tsp salt or more to taste
  • pepper to taste


In a medium saucepan, heat the olive oil over medium-low heat until melted. Add the rice flour and stir until smooth. Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes.

Meanwhile, heat the coconut milk with the water in a separate pan until just about to boil. Add the hot milk to the oil flour mixture (called roux) 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat.

In a blender, add spinach, daily good greens, vinegar, salt, pepper and the milk mixture. Blend until smooth. Set aside until ready to use.