Gluten Free Dairy Free (Almost) Alfredo Sauce

One 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!

2 tbsp olive oil, butter, or Ghee

1 tbsp minced garlic

2 tbsp Gluten Free flour (without xanthan gum)

½ cup Gluten Free chicken or vegetable broth

¾ cup Cashew cream (see note below)

¾ cup canned coconut milk (I use light but full-fat is also appropriate)

½ tsp Coarse salt (or to taste)

1 tsp Nutritional yeast (optional)

Freshly ground black pepper, or to taste

Violife just like PARMESAN non-dairy cheese

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.

NOTE:

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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Gluten Free Dairy Free (Almost) Alfredo Sauce