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Vegan Alfredo Sauce

Vegan Alfredo Sauce (dairy free, gluten free, low carb)

When I gave up dairy, I reluctantly thought I gave up cream sauces for good too. But with a little experimenting, and a lot of creativity, I am excited to share this rich, smooth, and dairy free alfredo sauce with you. Old favorites are worth finding healthy alternatives for!

(Serves 4)

- 1 cup cauliflower, chopped
- 2 cloves garlic, sliced
- 1 Tbsp olive oil (extra virgin)
- 1.5 cups canned coconut milk (low fat)
- ½ cup water
- 1 tsp thyme leaves (dried)
- ¼ tsp Sea salt 
- Black pepper to taste
- 1 tsp coconut flour
- Omega Crunch Roasted Garlic Shelled Flax (for topping)

Method:

Boil the cauliflower and garlic until tender (approx. 15 minutes). Strain. Add the cauliflower, garlic, and olive oil to the food processor and pulse until all the pieces are small. In a medium saucepan, bring the coconut milk, thyme, sea salt and pepper to a boil, stirring occasionally. Once boiling, remove from heat. Add the coconut milk mixture to the cauliflower mixture in the food processor, little by little (approx. 1 Tbsp at a time) while pulsing. Once the cauliflower mixture becomes a smooth puree, you can add the remaining milk mixture. Once the sauce is well blended, return to the saucepan over medium heat. Whisk in the coconut flour – this will thicken the sauce. Continue over medium heat, stirring occasionally until the sauce reaches desired consistency. Top with roasted garlic shelled flax. Serve over zucchini noodles for a healthy pasta alternative. (For added nutrients add chicken or shrimp – if you are not vegan- and/or vegetables of your choice)

Nutritional Info Per Serving:
117 cals, 4g carbs, 11g fat, 2g protein, 1g sugar, 1g fiber

Recipe by Kitchen Caleigh


 

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