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:
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
Soak the cashews overnight. They form the base of this alfredo sauce. Add the drained cashews into a high-powered blender along with garlic, lemon juice, onion, nutritional yeast and some herbs. Blend everything together on high until creamy and voila – a super simple and amazingly delicious vegan alfredo sauce.
Heartier herbs like thyme or oregano can be added in to simmer with the sauce. Add delicate herbs like parsley, basil, or chervil at the end to maintain their delicate, aromatic flavor. Quick tip: Swirl in a bit of leftover pesto to add another herbaceous twist to your Alfredo sauce.
Milk in most recipes hydrates the dry ingredients and adds flavor, and there are plenty of substitutes that can do just that without compromising the final result.
A broken sauce is generally caused by the separation of sauces into two components: a watery liquid and an oily film on top. This happens when there's too much fat or liquid in the mixture. This can happen when there are not enough emulsifiers (which help keep your ingredients together).
Pesto sauce is constructed using parmesan cheese, salt, basil, olive oil, garlic, and pine nuts. It has a pretty high sodium content unless you make it from scratch, but both versions have an added protein boost. Alfredo sauce is based on cream and cheese as its two primary ingredients.
The key ingredient in Alfredo sauce is cheese—generally Parmigiano Reggiano—and lots of it. To thicken Alfredo sauce, simply add more cheese than the amount called for in a recipe until you achieve the consistency you want.
Combine 2 tablespoons flour with every 1/4 cup cold water and whisk until smooth. Add the mixture to your sauce over medium heat, and continue to stir and cook until you've reached your desired consistency. Test with a spoon.
These are acceptable substitutions as a thickening agent: arrowroot, cornstarch (mixed with equal parts water), potato starch, rice flour, tapioca flour, a solid fat from duck, beef, chicken, or bacon fat, almond meal. Cheese, grated or the water the pasta cooked in.
Like cornstarch, flour contains starch, which absorbs liquids and thickens sauces and stews. There are a few ways that you can add flour to your Alfredo sauce. You can toss a tablespoon of flour directly into the sauce and cook it until the flour taste is gone.
This recipe for homemade alfredo sauce uses $4.33 worth of ingredients and makes 9.5 ounces, which is also roughly 46 cents per ounce. This means homemade alfredo sauce costs about the same as high quality jarred sauces, but tastes even better.
One of the key components to making a thick and creamy Alfredo sauce is the cream. That being said, I think you could get away with using half and half or if in a real pinch, whole milk. Keep in mind that the less fat content in the dairy the thinner and less appealing the Alfredo Sauce will be.
You can make this pasta with water as well. I'm making it with milk because it's creamier. I think the taste will be better. But you can make it with water.
Yes, you can use milk instead of heavy cream in some recipes. Combine 3/4 cup milk and 1/4 cup melted butter as a substitute in sauces, baked goods, pasta, and frosting. Milk won't whip like cream. It works in mashed potatoes or for thinning small amounts of frosting.
To replace 1 cup (237 mL) of heavy cream in your recipe, add 2 tablespoons (19 grams) of cornstarch to 1 cup (237 mL) of milk and stir, allowing the mixture to thicken. You can use whole milk or opt for skim milk to help slash the calories and fat content of your recipe.
Ingredients for homemade alfredo sauce without heavy cream
Instead of the typical heavy cream laden alfredo sauce recipes you are likely to find, I just use regular milk in mine and I do not miss the cream one bit. It's still very creamy and rich tasting, but I like knowing I saved a few grams of fat.
Introduction: My name is Twana Towne Ret, I am a famous, talented, joyous, perfect, powerful, inquisitive, lovely person who loves writing and wants to share my knowledge and understanding with you.
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