One of the things I really missed when I went Dairy Free was Alfredo sauce. A little history here ... it was created in Rome in 1914 by chef Alfredo di Lelio and served at his restaurant, Alfredo's.
Legend has it that in 1927, silent-film stars Mary Pickford and Douglas Fairbanks (you probably don't remember them ... but I do ... they were HUGE in their day) discovered this dish while honeymooning in Rome. Whether you do or not ... Alfredo sauce is still HUGE in our day.
The original Alfredo was pretty much butter and freshly-grated Parmesan cheese served tableside to patrons at Alfredo's restaurant. I used to do my version of the original one for patrons occasionally when I cheffed at my restaurant.
But anyway you make it ... even if you top it with chicken, shrimp, or mushrooms ... the base is still dairy ... dairy ... DAIRY! But here's an (almost) Dairy Free version as I usually use butter or Ghee (clarified butter where the milk solids are removed ... making it pretty much all-fat, non-dairy).
I serve the sauce with Gluten Free pasta ... (even if you're Paleo or Pegan ... or what the H ... you call it ... spiralized zoodles ... or whatever oodles you want to do just won't do ...), a smattering of Dairy Free Parmesan (KISSES to Violife), and a sprinkling of freshly-chopped Italian parsley (my deference to Alfredo).
The cashew cream gives this sauce incredible body. You can use canned coconut cream too but the result will taste distinctly of coconut. Any way you make it ... Eat it up ... FOR REAL!
AuthorJill PlaceOne of the things I really missed when I went Dairy Free was Alfredo sauce. Now here's a Gluten Free Dairy Free version (almost as I use butter or Ghee [clarified butter]) that will knock you Italian socks off. Eat it up ... FOR REAL!
In a large skillet or saucepan, over medium heat, heat olive oil (or butter or Ghee). Add garlic and saute until fragrant. Whisk in flour until it has absorbed the fat.
Slowly whisk in the broth and allow the mixture to thicken.
Whisk in the remaining ingredients and simmer the mixture until thickened. Adjust seasoning with salt and pepper.
Serve over pasta (or spiralized vegetables or polenta or spaghetti squash) with a sprinkling of chopped parsley and several grindings of Violife ... Just Like PARMESAN cheese. Add cooked chicken, shrimp and/or sauteed mushrooms if desired.
To make cashew cream, boil 1 cup of raw cashews in water for 5 to 10 minutes. Remove from heat and let mixture cool. Drain water. Blend in a food processor or blender with 1 cup nut milk or water until smooth, scraping sides as needed.
Ingredients
Directions
In a large skillet or saucepan, over medium heat, heat olive oil (or butter or Ghee). Add garlic and saute until fragrant. Whisk in flour until it has absorbed the fat.
Slowly whisk in the broth and allow the mixture to thicken.
Whisk in the remaining ingredients and simmer the mixture until thickened. Adjust seasoning with salt and pepper.
Serve over pasta (or spiralized vegetables or polenta or spaghetti squash) with a sprinkling of chopped parsley and several grindings of Violife ... Just Like PARMESAN cheese. Add cooked chicken, shrimp and/or sauteed mushrooms if desired.
To make cashew cream, boil 1 cup of raw cashews in water for 5 to 10 minutes. Remove from heat and let mixture cool. Drain water. Blend in a food processor or blender with 1 cup nut milk or water until smooth, scraping sides as needed.
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