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.
This dish is delicious with in-season tomatoes and zucchini from the farmer’s market. The tomatoes, hands down, make the dish. Add your choice of protein whether its diced organic Italian chicken sausage or ground grass-fed beef or poultry. If you choose the latter, you will need to be more generous with the salt.
Makes 2 servings.
Time: ~ 15-20 minutes
1 tablespoon extra virgin olive oil
4 large cremini mushrooms, finely chopped
½ medium yellow onion, finely chopped
Your choice of protein (2x chopped organic chicken sausage or ½ lb ground grass-fed meat)
1 teaspoon fennel seeds
Chili flakes to taste
2 large cloves garlic, finely minced
2 large ripe beefsteak tomatoes
2 large yellow zucchini (green is ok too)
½ cup red wine
Salt and fresh ground pepper to taste
2 – 2oz servings of spaghetti pasta (cooked to package instructions)
Toppings: extra virgin olive oil, grated pecorino/parmesan, fresh basil
Bring a large pot of water to boil and cook pasta per package instructions. Julienne the two large zucchini into thin pasta like threads using a julienne peeler. Dice the remaining core and set aside.
Meanwhile, heat a large cast iron pan over medium and add the olive oil. Once warm add the diced mushrooms, yellow onion, diced zucchini core, and your choice of protein. Season with fennel seeds and chili flakes. If using ground meat, season with ½ teaspoon salt. Once the meat is cooked and veggies tender, add the garlic and chopped tomatoes. Stir well and cover with lid. Let simmer on medium low.
After about 5 minutes, add the red wine, stir, and cover with lid to retain moisture. Allow to simmer on low until the tomatoes are completely broken down and the mixture is soupy. Season with additional salt and freshly ground pepper to taste.
Divide the zucchini noodles (zoodles) into two pasta bowls and heat briefly in the microwave for 1-2 minutes or until tender. Top each with 1 serving of cooked spaghetti pasta and stir to combine. Divide the tomato sauce over top and garnish with a drizzle olive oil, grated cheese, and plenty of chopped basil.
Notes: Jovial gluten free spaghetti pasta is one of the best GF alternatives. To keep recipe dairy free simply skip the cheese topping.
I hope you enjoy my creative, flavorful, and nutrient dense approach to whole foods cooking. All recipes are gluten free.