A little about the history of Alfredo Sauce. Alfredo sauce also known as Fettuccine Alfredo, is a very rich and creamy, dairy based sauce blended with Butter, Heavy Whipping Cream and Parmesan cheese. A dairy lover’s delight, it is usually served over a bed of Fettuccine. Various combinations of Chicken, even occasionally served with ham or bacon. Either way it does not have to include meat. A great variation is shrimp or even steamed clams.
The dilemma however is, what can a non-dairy person like me do to enjoy the wonderful flavor of this culinary wonderland? Well many variations of non-dairy are out there for the culinary appetites but none of them come close to satisfying the essence of a true Alfredo sauce, until now.
I have been an avid consumer of dairy products for some time. With a passionate love for milk, cheese, and ricotta and of course Parmesan and mozzarella, I have countless number of recipes that include one or more of the various types of cheeses, creams, butter and milk.
Since my recent discovery on how milk and dairy affects the digestive system, and since the increasing need to use antibiotics in dairy cows, I have lost the taste or even desire to consume anything to do with milk products.
However my desire for a rich and creamy sauce has not gone away and I spent hours and hours trying to formulate a copy that comes close to the richness and flavor of this Italian staple.
Many trial and errors and countless disappointments I finally managed to create a “Non-Dairy” version of Alfredo Sauce with the same texture and essence. I trust you will enjoy this substitute as much as I.
Please try this at home!
Ingredients;
1 Cup of Almond Milk
½ Cup of Coconut Milk
2 Egg Whites
2 Tbs. of Olive Oil
½ Cup of Finely Crushed Pine Nuts
2 Tbs. of finely chopped Garlic
1 Tbs. Garlic Powder
¼ Tsp. Cream of Tartar
½ Tsp. of Ground Cumin
¼ Tsp. Nutmeg
½ Tsp. Salt
Preparation;
In a glass bowl add 1 Tbs. of Olive Oil, Egg Whites and Cream of Tartar. Whisk rapidly together until egg whites come to a rich froth. Add the coconut milk and whisk some more until well blended, add the almond milk and continue to whisk until the mixture is very well blended.
Heat a saucepan to medium heat, add the remaining olive oil and chopped garlic. Cook the garlic just prior to browning and add the blended egg white mixture from the bowl. In the saucepan whisk until mixture thickens slightly and add the finely crushed pine nuts and dry spices. This will cause the foam of the heated sauce to settle.
Cook until the sauce thickens and serve over pasta or your choice. Add desired pasta toppings and you’re done!
Dinner is served, and sauce is enough for pasta to serve 6 hungry, lactose intolerant guests who have been craving pasta Alfredo for years!
We trust you enjoy this creation and hope to see your comments below as to how you like it. I have served it to many and they all seemed to enjoy it very much.
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