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.
Say hello to flavor! Primal Kitchen No-Dairy Alfredo Sauce delivers that same decadent Alfredo sauce taste without dairy (or gluten, soy, or canola oil).
Make sure you use unsalted raw cashews in this recipe. Roasted cashews will give it a cashew-y taste. Garlic – For sharp, savory depth of flavor. Nutritional yeast – With its cheesy flavor, it replaces the Parmesan that you'd find in regular Alfredo sauce.
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.
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.
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.
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.
You can make a stand-in for the heavy cream called for in a recipe where it will be mixed with other ingredients. Melt 1/4 cup unsalted butter in a large glass bowl and gradually whisk in 3/4 cup whole milk or half and half. You'll end up with 1 cup of a cream substitute.
Because heavy cream is so high in fat, you can often create a substitute with other high-fat ingredients. In terms of taste and consistency, a combination of half-and-half and butter is one of the best substitutes for heavy whipping cream—it tastes just like the real thing.
Fear not, Violife to the rescue! Violife Just Like Parmesan packs all the rich, nutty Parmesan flavor you love in a convenient block that is ready for you to grate with abandon. Pile high our Just Like Parmesan and never say “no” to grated parm again. Who knew 100% dairy-free and vegan could taste so good?
This first method is not only the easiest, but also arguably the most delicious. 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.
Oat milk is already naturally thick and creamy with a very mild sweet flavor, which is perfect for garlicky pasta sauces. To thicken the oat milk, the recipe follows the basics of a vegan bechamel sauce, which means cooking a little olive oil with some flour before adding the dairy-free milk.
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.
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