a dinner classic made tummy friendly
free from dairy and gluten; vegan option available!
I recently had to cut out tomatoes and wanted to find a new way to enjoy pasta. I used to love alfredo sauce before going dairy free so this felt like the perfect swap!
My alfredo sauce is seriously so easy, it takes roughly ten minutes to make. This recipe is only for the sauce–add with 1 box of pasta (I used Jovial Gluten Free Shells) and any other add-ins (I added diced chicken but omit if vegan).
The following recipe makes 5-6 servings
- 1/2 cup non dairy butter
- 1 container non dairy cream cheese (I used Spero Sunflower Cream Cheese)
- 2 tsp garlic powder (swap in other spices for Low FODMAP)
- 2 cups almond milk
- 5oz vegan parmesan (I used Good Planet)
- 1/2 cup vegan mozzarella (I used Vevan Foods)
- 1 tsp black pepper
Add butter to a sauce pan on medium heat. Once melted, add in cream cheese and garlic powder and stir. Slowly add milk, whisking continously. Then add in cheeses and pepper. Mix until fully combined and creamy. Once done, remove from heat and let cool for a couple minutes. Mix with cooked pasta & enjoy!