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Gluten Free Dairy Free (Almost) Alfredo Sauce

Yields4 ServingsPrep Time10 minsCook Time5 minsTotal Time15 mins

One of the things I really missed when I went Dairy Free was Alfredo sauce. Now here's a Gluten Free Dairy Free version (almost as I use butter or Ghee [clarified butter]) that will knock you Italian socks off. Eat it up ... FOR REAL!

 2 tbsp olive oil, butter, or Ghee
 1 tbsp minced garlic
 2 tbsp Gluten Free flour (without xanthan gum)
 ½ cup Gluten Free chicken or vegetable broth
 ¾ cup Cashew cream (see note below)
 ¾ cup canned coconut milk (I use light but full-fat is also appropriate)
 ½ tsp Coarse salt (or to taste)
 1 tsp Nutritional yeast (optional)
 Freshly ground black pepper, or to taste
 Violife just like PARMESAN non-dairy cheese
1

In a large skillet or saucepan, over medium heat, heat olive oil (or butter or Ghee). Add garlic and saute until fragrant. Whisk in flour until it has absorbed the fat.

2

Slowly whisk in the broth and allow the mixture to thicken.

3

Whisk in the remaining ingredients and simmer the mixture until thickened. Adjust seasoning with salt and pepper.

4

Serve over pasta (or spiralized vegetables or polenta or spaghetti squash) with a sprinkling of chopped parsley and several grindings of Violife ... Just Like PARMESAN cheese. Add cooked chicken, shrimp and/or sauteed mushrooms if desired.

NOTE:
5

To make cashew cream, boil 1 cup of raw cashews in water for 5 to 10 minutes. Remove from heat and let mixture cool. Drain water. Blend in a food processor or blender with 1 cup nut milk or water until smooth, scraping sides as needed.

Nutrition Facts

Serving Size 1/2 cup

Servings 0

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