(DF, V, GF) Alfredo Sauce (no nuts or cauliflower)

dairy free, vegan and gluten free alfredo sauce

(DF, V, GF) Alfredo Sauce (no nuts or cauliflower)

You did see that right, in this recipe you won’t be using nuts or cauliflower in this recipe. The coolest thing with this recipe its dairy free and vegan.

I know a few friends who became dairy free but also have nut allergy. They are not able to use coconut or almond milk. Others are not able to drink soy or oat milk based because of their dietary needs. I love cauliflower but I know talking to others, they don’t like after taste.

This recipe is made with a few natural ingredients for a creamy, rich sauce without the cheese or dairy.

Here is the secret

potatoes
potatoes

The starchiness of the vegetable and the combination with all the ingredients makes a tasty alfredo sauce, that can be used many dishes.

dairy free, vegan and gluten free alfredo sauce
dairy free, vegan and gluten free alfredo sauce

WHAT YOU NEED TO MAKE THE SAUCE

  • Yukon potatoes, peeled and roughly chopped
  • Minced garlic or garlic powder
  • Minced onion or onion powder
  • Vegetable Broth (or chicken broth, if desired)
  • Dairy-free butter substitute (can use normal butter if desired)
  • Fresh or Dry Parsley
  • Italian Seasoning
  • Dried Basil
  • Dried Oregano
  • Salt and Pepper
  • Nutritional yeast

HOW TO MAKE THE SAUCE

  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. If you are using powered onion and garlic, you can skip this part.
  3. Once potatoes are cooked, drain water.
  4. Add potatoes, cooked onions, vegetable broth, nutritional yeast, all the seasonings (except the parsley) and salt/pepper 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.
  7. Add parsley at the end and mix well. Add the sauce to your favorite pasta or chicken.
  8. If you want to make the sauce thicker, add 1/4 teaspoon of xanthan gum or cornstarch with water.

HOW TO ADAPT THIS RECIPE:

  1. Don’t be afraid to adjust the nutritional yeast flakes amount in this recipe. There are SO many different flavor preferences out there, and if you like a more cheesy flavor, add another teaspoon of yeast flakes. If you like your alfredo sauce a little more tangy, add 1/2 teaspoon of lemon juice or more to your liking.
  2. If something doesn’t taste quite right, you might need a tiny bit more salt. Again, preference varies widely here, and you shouldn’t need to add much. Remember, you can always add a little more salt, but you can’t take it back out once it’s added.
  3. Want to make the sauce thicker? Add 1/4 teaspoon of xanthan gum or cornstarch with water.
  4. Love a strong garlic flavor? Don’t boil your clove of garlic with your other veggies, and just add it to the blender at the end. This will preserve some of the raw garlic spice and tang that you love. I prefer a milder garlic flavor, so I cook it first or use garlic powder
  5. If you don’t want to use broth than save at least 1 1/4 cup of the cooking liquid to add to your sauce later.
  6. If you don’t want to use vegetable broth, you can use chicken broth, if desired.
  7. You can use normal butter if you don’t want to use dairy-free butter substitute.
  8. Want to make this sauce a little richer? Add 1-2 tablespoons of extra virgin olive oil to the sauce just before it is blended.

HOW TO USE YOUR ALFREDO SAUCE:

There are SO many ways to use this easy alfredo sauce.

  • Pour it on pasta or gluten-free pasta, adding your favorite vegetables.
  • Drizzle it on steamed vegetables for a super healthy meal or side.
  • A great way to make chicken alfredo or any other meat.
  • Use it as a white pizza sauce, or drizzle on top of your pizza.
  • Use it as a sauce for white lasagna.
  • Spread it on a slice of French baguette with your favorite toppings.

(DF, V, GF) Alfredo Sauce (no nuts or cauliflower)

Recipe by Lucy ChesnaCourse: Entrée, Main, SidesCuisine: Italian, American
Servings

1

cup
Prep time

20

minutes
Cooking time

10

minutes
Calories

155

kcal
Total time

30

minutes

The starchiness of the vegetable and the combination with all the ingredients makes a tasty alfredo sauce, that can be used many dishes.

Ingredients

  • 3 to 4 Yukon potatoes, peeled and roughly chopped

  • 3 cloves garlic, minced (or 1 teaspoon garlic powder)

  • 1 small onion, minced (or 1 teaspoon onion powder)

  • 1 cup vegetable broth (or chicken broth, if desired)

  • 6 tablespoons dairy-free butter substitute (can use normal butter if desired)

  • 1/3 cup nutritional yeast
    1 teaspoon Italian seasoning
    1/2 teaspoon dried basil
    1 teaspoon oregano

  • 1 tablespoon Fresh or Dry Parsley

  • Salt and Pepper, for taste

  • 1/4 teaspoon xanthan gum. to thicken (optional)

Directions

  • Fill a medium saucepan with water enough to cover chopped potatoes. Bring to a boil, cook potatoes until they come clean off fork.
  • In a large skillet on medium heat add olive oil, garlic, onion. Cook until onions are translucent in color. If you are using powered onion and garlic, you can skip this part.
  • Once potatoes are cooked, drain water.
  • Add potatoes, cooked onions, vegetable broth, nutritional yeast, all the seasonings (except the parsley) and salt/pepper to blender.
  • Pulse on high for 1-2 minutes until mixture is smooth.
  • Pour back into skillet on medium-low heat, add chopped butter and heat mixture back up until butter is melted and incorporated into.
  • Add parsley at the end and mix well. Add the sauce to your favorite pasta or chicken.
  • If you want to make the sauce thicker, add 1/4 teaspoon of xanthan gum or cornstarch with water.

Notes

  • Nutrition
  • Calories: 155kcal | Carbohydrates: 12g | Protein: 4g | Fat: 11g | Saturated Fat: 5g | Sodium: 491mg | Potassium: 291mg | Fiber: 2g | Sugar: 2g | Vitamin C: 7mg | Calcium: 16mg | Iron: 2mg

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