Sometimes I'm just craving a creamy rich bowl of Alfredo sauce. Let's be honest, aren't we all at times. The key to a good Alfredo is high quality products and to constantly whisking once you add in the "cream" to prevent the sauce from getting too thick or lumpy. This sauce can be made ahead and placed in the refrigerator for several days. You may need to water as you reheat the sauce to thin it. There is enough sauce to go with up to a pound of fresh fettuccine or linguine. If you are using dried pasta noodles there's enough for about 1 lb of dried noodles. In my opinion, fresh Alfredo tastes best over fresh pasta. A fresh Gluten Free pasta I really enjoy is Manini's. The roasted garlic fettuccini goes very well with this sauce.
Melt non dairy butter in a saucepan over medium heat. Add garlic and sauté for a couple of minutes. Whisk in the cassava flour until mixture is smooth. Slowly add the non dairy creamer, whisking as you do to prevent lumps. Continue to whisk until all of the creamer is added and continue to whisk. Bring sauce to a gentle simmer, stirring constantly until the sauce is thickened, about 4-5 minutes.
Stir in black pepper and grated parmesan and serve.
Ingredients
Directions
Melt non dairy butter in a saucepan over medium heat. Add garlic and sauté for a couple of minutes. Whisk in the cassava flour until mixture is smooth. Slowly add the non dairy creamer, whisking as you do to prevent lumps. Continue to whisk until all of the creamer is added and continue to whisk. Bring sauce to a gentle simmer, stirring constantly until the sauce is thickened, about 4-5 minutes.
Stir in black pepper and grated parmesan and serve.