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large bowl of gluten free penne pasta with dairy free pesto pasta sauce and fresh basil leaves on top
Joanna

Creamy Dairy Free Gluten Free Pesto Pasta Sauce

5 from 1 vote
Indulge in this rich, creamy pesto pasta sauce—dairy-free, gluten-free, and bursting with fresh, vibrant flavors. Perfect over gluten-free pasta or paired with chicken, it’s a simple, wholesome dish the whole family will love!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 8 ounce
Course: Main Course
Cuisine: Italian
Calories: 1058
Ingredients Equipment Method Nutrition Notes

Ingredients
  

To Make Dairy Free Pesto
  • 2 Cups Fresh Basil Leaves about 2 ounces by weight
  • 1/4 Cup Walnuts can substitute with sunflower seeds for a nut free alternative.
  • 1/2 teaspoon salt
  • 1/4 Cup Extra Virgin Olive Oil
  • 3 Garlic Cloves
Gluten Free Dairy Free Cream Sauce
  • 2 Tablespoons Dairy-Free Butter Plant butter or margarine
  • 2 Tablespoons Gluten-Free Flour Blend I recommend King Arthur’s Measure for Measure Blend
  • 1 1/2 Cup Plant-Based Milk of Choice I use gluten-free certified oat milk
  • 8 ounces Dairy-Free Cream Cheese My favorite brand for this is "Follow Your Heart"
  • 1/4 teaspoon Salt
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1-3 Tablespoons Nutritional Yeast optional
  • 16 Ounces Cooked Gluten-Free Pasta follow the packaging instructions

Equipment

Method
 

How to Make Homemade Dairy Free Pesto With Food Processor
  1. (If using a pestle and mortar, see notes for instructions.)
  2. Combine: Place the oil and walnuts in the food processor. 1/4 Cup Walnuts 1/4 Cup Extra Virgin Olive Oil
  3. Pulse: Pulse until the walnuts are finely chopped.
  4. Add Salt: Add salt and garlic cloves, then pulse again briefly to combine. 3 Garlic Cloves 1/2 teaspoon salt
  5. Blend with Basil: Add the fresh basil leaves to the food processor. 2 Cups Fresh Basil Leaves
  6. Blend: Blend until the mixture is smooth and creamy. You may need to scrape down the sides of the bowl a few times.
  7. You've now made homemade pesto, set it aside.
  8. In a large stock pot, start cooking your gluten free pasta of choice following the package instructions. 16 Ounces Cooked Gluten-Free Pasta
Make the Creamy Pasta Sauce
  1. Melt the Dairy Free Butter: In a medium sauce pan, melt the dairy-free butter over medium-high heat until fully melted. 2 Tablespoons Dairy-Free Butter
  2. Make the Roux: Reduce the heat to medium heat, sprinkle in the gluten-free flour, and stir continuously. Cook the roux until it starts to bubble, then continue cooking for one more minute. 2 Tablespoons Gluten-Free Flour Blend
  3. Add the Pesto and Seasonings: Stir in the pesto, salt, garlic powder and onion powder into the roux until well combined. 1/4 teaspoon Salt 1/2 teaspoon garlic powder 1/2 teaspoon onion powder and optional 1-3 Tablespoons Nutritional Yeast
  4. Incorporate Dairy-Free Milk: Gradually whisk in your dairy-free milk substitute, ensuring the mixture is smooth and fully combined. 1 1/2 Cup Plant-Based Milk of Choice
  5. Cook: for 2-3 minutes, stirring frequently, and be careful not to burn the roux. The sauce should be gently bubbling.
  6. Finish with Cream Cheese: Add the dairy-free cream cheese and whisk until the sauce is smooth, creamy, and ready to serve. 8 ounces Dairy-Free Cream Cheese
  7. Serve: Toss the sauce with your favorite cooked gluten-free, dairy-free pasta, following the package instructions for perfectly cooked noodles and enjoy!

Nutrition

Calories: 1058kcalCarbohydrates: 151gProtein: 19gFat: 45gSaturated Fat: 9gPolyunsaturated Fat: 8gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 0.5mgSodium: 623mgPotassium: 252mgFiber: 9gSugar: 4gVitamin A: 983IUVitamin C: 9mgCalcium: 198mgIron: 2mg

Notes

Traditionally, pesto is made using a pestle and mortar. The advantage of this method is that the walnuts are ground into a smooth paste solely using their natural oils, without the addition of any other oils.
    1. Place the walnuts in the pestle.
    2. Use the mortar to grind the walnuts into a smooth paste.
    3. Add salt to the walnut paste and mix well.
    4. Gently pack the ground walnuts, salt, garlic cloves and fresh basil leaves into a quart-sized mason jar.
    5. Pour in the extra virgin olive oil.
    6. Use an immersion blender to blend all ingredients together until the pesto is smooth and creamy.
Alternatively: Short on time? You can skip making homemade pesto and grab a dairy-free version from stores like Trader Joe's. You'll need 1/2 cup of pesto for the recipe.
Tip: This dairy-free creamy pesto pasta sauce is perfect for a 16-ounce box of pasta and a pound of cooked chicken, making a hearty, family-friendly dish.
Not Dairy-Free but Gluten-Free?
Simply swap the dairy-free ingredients for their regular dairy counterparts to enjoy this delicious gluten-free creamy pesto sauce!
How Should I Store Leftovers?
Store any leftover sauce in an airtight container in the refrigerator for up to 3-4 days. When reheating, warm it over low heat on the stovetop, stirring frequently. If the sauce thickens, add a splash of dairy-free milk to adjust the consistency.
Can I Make This Sauce Ahead of Time?
Yes! You can prepare the sauce up to 2 days in advance. Allow it to cool completely, then store it in an airtight container in the refrigerator. When ready to use, reheat gently on the stovetop, stirring to restore its creamy texture.
What Pasta Works Best with This Sauce?
This creamy pesto pairs wonderfully with gluten-free pasta like Jovial Gluten-Free Penne or spaghetti. Choose your favorite shape to suit the dish!
Can I Make It Nut-Free?
Yes, for a nut-free version, use sunflower seeds or pumpkin seeds in place of walnuts for the pesto. It still delivers a deliciously creamy and flavorful sauce.
Can I Add Vegetables?
Absolutely! Stir in roasted or steamed vegetables like cherry tomatoes, zucchini, or broccoli for added color, flavor, and nutrition.

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