Creamiest Alfredo Sauce
This Alfredo sauce is the bomb! Everybody loves it. And guess what, it is dairy-free, egg-free, nut free, and gluten-free making it very allergen friendly. Plus, it's loaded with veggies...but your kiddos (or picky eaters) would never know. It is also naturally low histamine if you choose vegetable broth and I like to pour this sauce over pasta, roasted veggies, or steamed potatoes. It's so delicious, I am sure you will find other ways to utilize this sauce.
Total Time: Less than 30 minutes
1 medium head cauliflower
1 medium leek
4 cloves garlic
1 can full fat coconut milk
1/4 cup nutritional yeast
Juice of one lemon
1 teaspoon sea salt
Fresh ground pepper
1/4 teaspoon red chili flakes (optional)
1/4 cup (or more) veggie broth - can substitute with water or bone broth
When the 15 minutes are done, use a fork to test the doneness of the cauliflower. It should be fork tender. Turn off heat, remove lid, and allow to cool a few minutes until it is cool enough to handle. Transfer the steamed veggies* to a high powered blender (I used a Blend Tech).
To the veggies add the canned coconut milk, nutritional yeast, juice of 1 lemon, salt, and plenty of fresh ground pepper. Add the optional chili flakes for a little spice. Blend on high until smooth. Add the veggie broth or additional liquid, and blend on high for 1-2 minutes until the mixture is silky smooth. Now it's ready to be served!!
Keep leftovers in a glass container in the fridge. Reheat over the stove top or in microwave. You may need to add another splash of broth or water to thin to desired consistency.
*Note: I usually discard the main portion of the cauliflower stem.
Nutrition Facts (per serving): 170kcal, 13g fat, 11g carbs, 4g fiber, 5g protein.
I hope you enjoy my creative, flavorful, and nutrient dense approach to whole foods cooking. All recipes are gluten free.