Quick Alfredo Sauce
Cuisine
Chicken Alfredo is my lactose-intolerant husband’s favorite dish. It’s pretty much always a goal of mine to give him something that reminds him of that…however, it always seems impossible to compare to the original. This recipe comes close despite it’s lack of dairy.
If you have the resources to get the products involved, it’s SO WORTH IT! However, if you do not have some of the ingredients, there are substitutes for a few ingredients that will still yield a delicious and creamy alfredo sauce.
After one taste of this, my husband said, “you’ll be making this often!”
| Cook Time | 10 minutes |
| Servings |
|
Ingredients
- 5-6 cloves garlic minced - sub 2-3 tsp garlic powder
- 3 tbsp Ghee or Grass-fed butter
- 4 oz Kitehill plain dairy free cream cheese sub preferred cream cheese brand
- 3/4 cup Forager plain Cashew Yogurt sub preferred yogurt or sour cream)
- 1/2 cup Nutritional yeast
- 2-3 tbsp Fresh lemon juice about 1/2 lemon
- 1/2 cup Coconut milk canned variety - sub nutpods or almond/cashew milk
- Salt & Pepper to taste
Ingredients
|
|
Instructions
- Over medium heat, sauté garlic in ghee for 30 seconds to a minute.
- Whisk in cream cheese until it melts completely.
- Add the remaining ingredients* and whisk together. Let the sauce simmer for 5-10 minutes to thicken. *I also add 1-2 TBSP of Italian seasoning - like Primal Palates Amore Seasoning (YUM!) to the sauce. It gives it a nice herby-kick!
- You can adjust the salt and pepper now. I like mine on the saltier side - so I add 1/2-1 tsp or so. If you want a thinner sauce, add more coconut milk. I like mine pretty thick, so I stick with about 1/2 cup. IT'S THAT EASY! Now go and pour this over whatever pasta (or pizza!) you please!