Dairy-Free Alfredo Sauce recipe without cauliflower! Made with 6 natural ingredients for a creamy, rich sauce without the cheese or dairy.
(Dairy-Free, Vegan, Gluten-Free.)
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This Dairy-Free Alfredo Sauce has been stored in my brain for almost a year.
I know we’ve all seen those dairy-free Alfredo sauces using cauliflower as the base. But wait–what about the people who can’t eat cauliflower?
Last time I ate cauliflower I broke out in hives all over my body. Someday I need to test it out again, but honestly, it was miserable and I’m just not ready yet. That misery is still too fresh in my mind.
What is another great vegetable that my Irish blood loves and can eat by the truckloads? Potatoes.
Yep, here is a dairy-free (and cauliflower-free) Alfredo sauce to coat those delicious corn noodles. Ready, set, face plant.
I’ve been meaning to get around to making this dairy-free Alfredo sauce for the last year, but I was either distracted with making desserts or, honestly, who knows what else.
My brain is a fast working machine. Half the time I have a thought and it’s gone in a millisecond. If I don’t write it down, it will come back eventually, but maybe not until 6 months down the road.
That is how recipes work. I have the thought of how to create something and if I don’t do it RIGHT THEN, it’s temporarily gone. Not very often can I bring it back on command unless I write it down.
You would be amazed at the number of spiral notebooks I have around me at all times:
To-Do Daily List Notebook
Recipe and Testing Notes Notebook
Random Ideas and Special Projects Notebook
Special Dates, Weekly To-Do, and Reminder Calendar with more notes.
These four notebooks are usually nearby, so one would think I’d take two seconds to write down a recipe revelation when I have one.
I am ADD my friends, and these lists have helped tremendously in life. Yet, this habit still can’t control the incredible rate at which my brain works.
This Dairy-Free Alfredo sauce is so simple compared to my overly complex mind.
All you need are 6-ingredients, and it is highly likely you already have them in your pantry!
In no time you will have this super simple sauce to slather on your favorite corn pasta. Even if you (like me) don’t need to be 100% dairy-free, this is a great alternative for those nightsyou are trying to eat a little healthier.
Or those days you just know your gut is not going to respond well to a pound of cheese.
Don’t get me wrong sometimes that pound of gooey Alfredo sauce made with cheese is definitely welcomed. There is a homemade Alfredo sauce my friend taught me years back and I still make it once in a blue moon.
But for those everyday meals and something more manageable for our stomachs and waistlines, this dairy-free Alfredo sauce has got your back.
Dairy-Free Alfredo Sauce without Cauliflower Recipe
Sauce
Gluten-free, dairy free, low sugar, vegan
French
Dairy-Free Alfredo Sauce recipe without cauliflower! Made with 6 natural ingredients for a creamy, rich sauce without the cheese or dairy. {Dairy-Free, Vegan, Gluten-Free.}
1 pound white baby potatoes (approx 3 potatoes), peeled and roughly chopped
1 teaspoon olive oil
3 cloves garlic, minced
1 small onion, chopped
1 cup vegetable broth
5 Tablespoons dairy-free butter substitute (can use normal butter if desired)
1/2 teaspoon sea salt, plus more to taste
1/3 cup nutritional yeast
Directions:
1. Fill a medium saucepan with water enough to cover chopped potatoes. Bring to a boil, cook potatoes until they come clean off fork.
2. In a large skillet on medium heat add olive oil, garlic, onion. Cook until onions are translucent in color.
3. Once potatoes are cooked, drain water.
4. Add potatoes, cooked onions, vegetable broth, nutritional yeast and salt to blender.
5. Pulse on high for 1-2 minutes until mixture is smooth.
6. Pour back into skillet on medium-low heat, add chopped butter and heat mixture back up until butter is melted and incorporated into.
Notes: I love these single serving vegetable broth containers for dishes like this. Store in an airtight container in the fridge up to one week. Author: Linnie
Nutrition Information:
Serving size: 1/2 cup Calories: 214 Other nutrition information: Total Fat: 12g , Saturated Fat: 7g , Trans Fat: 0g , Cholesterol: 31mg , Sodium: 275mg , Total Carb: 24g , Dietary Fiber: 2g , Sugars: .4g , Protein: 2.5g
I find that soy milk makes the best dairy-free alfredo sauce because it's naturally rich and creamy, and it has a neutral flavor. But fear not, this dairy-free sauce works just as well with oat milk or almond milk.
Greek yogurt: Mixing Greek yogurt with minced garlic, lemon juice, and salt can make a low-calorie and lower-fat alternative to traditional alfredo sauce. Cauliflower puree: Blend cooked cauliflower with chicken or vegetable broth, garlic, and Parmesan cheese to make a creamy and lower-calorie sauce.
Flours can be used to make a bit of a slurry and add to the sauce to make it thicker. 1 part flour to 2 parts liquid and then adding it to your sauce should thicken it nicely. Just make sure that when you make the slurry, there are no lumps in your mixture.
To make mac and cheese without milk, the best choice is to find something that has a similar texture and a milk flavor. Things like heavy cream, almond milk, oat milk, yogurt, cream cheese, and even pasta water all work very well in boxed mac and cheese.
Mix equal parts silken tofu and soy milk and blend thoroughly to make a high protein, vegan substitute for heavy cream. This mixture works well to thicken soups and sauces.
What Makes Alfredo Taste Alfredo? The key to Alfredo sauce's unique flavour is the combination of butter, cream, and Parmesan cheese. The butter and cream create a rich, velvety base, while the Parmesan cheese adds a tangy, salty flavour.
Nutmeg: A pinch of freshly grated nutmeg can elevate the flavors in your Alfredo sauce. However, use it sparingly; a little goes a long way. White Wine: A splash of a good-quality white wine can add depth and complexity. Make sure to cook off the alcohol by simmering the sauce for a few extra minutes.
THE BEST SUBSTITUTE FOR HEAVY CREAM IN ALFREDO SAUCE
Milk + Flour + Butter: Whisk together 1 cup of whole milk (make sure it's COLD), 2 tablespoons of flour, and 2-3 tablespoons of melted butter (cooled). Whisk until smooth. Once you heat this mixture it will begin to thicken like heavy cream.
Parmesan is the signature flavor in Alfredo sauce but you can also combine it with other cheeses for additional flavor. You can also make a a completely different sauce/different flavor profile by swapping the Parmesan for another melting cheese such as mozzarella, Asiago, Gouda, smoked cheddar, Monterrey, etc.
Real alfredo sauce is made with 3 simple ingredients: butter, Parmesan cheese and fresh fettuccine pasta. There is absolutely no cream in this dish (cream is common in most American-style alfredo sauce recipes). Make this dish with my fresh homemade pasta, fresh sourdough pasta or store-bought fresh pasta.
Usually a grainy sauce is because it has broken - that happens when the protiens bind into little balls. If you are using milk and it's not whole milk that would be the reason why. Low fat milk breaks exceedingly easily and isn't worth trying to make a sauce from.
Plus, pretty much every Alfredo sauce recipe contains milk and is probably tricky for lactose intolerant people to digest. Luckily, the recipe for Alfredo sauce is straightforward, so making a lactose free fettuccine Alfredo won't take much effort!
We offer many varieties that are dairy-free, such as our Prego Traditional Sauce. Please review product labels. Dairy containing ingredients that are known allergens will always be identified within the ingredient statement and contains statement where applicable.
Sure you can. In Italy, Alfredo sauce doesn't contain cream. It's fettuccine pasta tossed with grated parmesan, butter and some of the hot pasta water in which the noodles were cooked.
Flour: Make a slurry of 2 parts water to 1 part all-purpose flour and whisk until very smooth. Slowly whisk in no more than 1 tablespoon of the mixture per 2 cups of simmering sauce. Stir and simmer for about 2 minutes, check the thickness, and repeat with more as needed.
To make a cornstarch slurry, whisk together equal parts of cornstarch and water—about 2 tablespoons of each. From there, add 1 to 2 teaspoons at a time.
Introduction: My name is Merrill Bechtelar CPA, I am a clean, agreeable, glorious, magnificent, witty, enchanting, comfortable person who loves writing and wants to share my knowledge and understanding with you.
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