Fettuccine Alfredo, Dairy-Free, Egg-Free, G-F option, Vegan
I was watching The Chew a few weeks ago, and co-host Daphne Oz shared her lighter version of Fettuccine Alfredo. The “cream” of her recipe was not dairy-based, but the recipe had other dairy products. I thought with a few substitutions this could be a fabulous completely dairy-free version of the typical calorie dense and heavy Fettuccine Alfredo dish.
What I love most about this recipe is that a vegetable is featured as the core but you can’t tell. Do you have any guesses?
Well, can you believe if you boil and blend some cauliflower with some dairy-free milk and a little olive oil you can make a white sauce that is thick, creamy and doesn’t resemble cauliflower in taste or texture? You won’t even miss the dairy in this recipe.
I have made it at least four times in the last 2 weeks. Yes, I am obsessed and have found a new love. This recipe is adapted from The Chew. Pictures updated 2/16.
The Verdict: I tried coconut oil in place of the olive oil and preferred the olive oil. I also, tried sweetened coconut milk first because I was too cheap to open a new unsweetened non-dairy milk and wished I would have used the unsweetened. When I finally got all of the combinations correct, I felt like I hit the jackpot!
To make this dish even more amazing, I sauté some kale and garlic cloves in grape seed oil or olive oil and mixed it in or leave it on the side. The flavor combination is simply amazing! The above picture shows some sautéed asparagus with olive oil and lemon zest.
If you aren’t vegan and are a seafood lover you may enjoy shrimp in the dish as my family did. My husband said this dish is begging for chicken, so next time I have chicken I will add it to the dish.
My friend enjoyed using this sauce to top her salad as a gluten-free alternative.
Have you tried a raw Alfredo sauce using a different non-dairy base??