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.
Links You May Need:
Homemade Gluten Free Egg Noodle Pasta Recipe (or use Jovial Gluten Free Egg Pasta)
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.
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.
Low-Dairy Version:
For low-dairy, use the coconut milk plus the cheese.
Dairy-Free: Version:
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.
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