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This sauce is amazing! I made the dairy-free version the first time. I’ve also made the low-dairy Alfredo version. The full dairy version is just as heavenly. The best part about this recipe is that if you buy peeled garlic in bulk, as I do from Costco, you can learn how to roast it without making an aluminum foil packet. Aluminum easily seeps into food when it directly touches hot food. Enjoy this healthy, aluminum-free version! It’s so flavorful and great with roasted chicken.
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This recipe is available to everyone.
Creamy Gluten Free Roasted Garlic Sauce
- Extra-light olive oil or avocado oil
- 10 large peeled garlic cloves
- 1-1/2 cups full-fat coconut milk or heavy whipping cream
- 1 teaspoon reduced-sodium chicken base* Better Than Bouillon “Organic”
- 1/8 teaspoon ground white pepper or to taste (or ginger powder for nightshade-free)
- 1/8 teaspoon salt or to taste
- 2 tablespoons brown rice flour
- 1.75 ounces grated Pecorino-Romano cheese or Parmesan (or 2 tablespoons cashew butter and 1 tablespoon nutritional yeast for dairy-free)
- 1/4 cup water* optional
- 2 tablespoons brown rice flour optional
Preheat a toaster oven or your oven to 350°F.
To a small oven-safe dish add the garlic and drizzle with oil. Cover with aluminum foil and bake for 35 – 45 minutes or until the inside is extremely soft.
In a saucepan, add the coconut milk, roasted garlic, chicken base, pepper, and salt.Using a handheld blender or countertop blender, process until smooth.
Bring thesauce almost to a boil and add the rice flour. Whisk until smooth and the saucethickens. Cook the flour at least 5 minutes, which allows for it to soften.
If you’d like to make the Alfredo version, add the grated cheese and water. Stir until the cheese melts and the sauce is smooth. For dairy-free, add the cashew butter and nutritional yeast. Stir, adding a tablespoon of water as necessary. Cook until the yeast melts into the sauce and is the consistency you enjoy.
You can serve this sauce as a dipping sauce, a sauce for pizza (amazing!), to top rice or pasta, as a substitute for cream of mushroom soup, and so much more.
For low-dairy, use the coconut milk plus the cheese.
For dairy-free, use the coconut milk and omit the cheese but you can use cashew butter and nutritional yeast if you wish to make a dairy-free version of Alfredo sauce.
For the Dairy Version:
Make the dairy version by using heavy whipping cream and optional cheese and water if desired.
Chicken Base Substitute:
*If you don’t have access to chicken base, you can use a gluten free chicken bouillon cube. If you don’t have that either, boil a cup of chicken broth and reduce until there is only 1/4 cup left. Use that instead of water.