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Alfredo Redux

Four clean, healthy, guilt-free versions of everyone's favorite creamy, dreamy sauce!

Cauliflower Clean Alfredo Sauce


- Heat the olive oil in a skillet over medium heat. - Add the garlic and sauté for a minute or two, being careful not to let it burn. - Bring the stock to a boil and add the cauliflower. Cover and cook for 5-6 minutes until the cauliflower is tender. Transfer the cauliflower, including liquid, to a blender and blend until smooth. - Add the nutritional yeast and continue blending. You can add more stock or milk to thin the sauce to your liking. Season with salt and pepper before serving.

(Add tapioca flour as needed to thicken.....that goes for any of these ideas.)

White Bean Clean Alfredo Sauce Blend up some white beans like cannellini or great northern beans. Then thin it with a little almond or coconut milk, then flavor with nutritional yeast, garlic powder, olive oil, and lemon juice.

Avocado Clean Alfredo Sauce Purée the an avocado and then blend with garlic, olive oil, and nutritional yeast. But don't try to prep it ahead of time since avocado browns quickly. (I previously posted an avocado pesto similar to this).

Almond Milk Yogurt Clean Alfredo Sauce

Feel free to substitute Coconut Milk Yogurt or Canned Coconut Milk/Cream to create a rich and creamy (but clean!) pasta sauce.

For example- 1/2 tbsp olive oil 4 cloves garlic minced 1 shallot finely chopped 2 cups vegetable broth 1 and 1/2 cups unsweetened non-dairy milk 1 tsp salt plus more to taste

Instructions - Heat the olive oil in a large skillet over medium heat. If possible, choose a skillet that is wide enough to completely fit the pasta. - Add the garlic and shallot to the pan along with a sprinkle of salt, and stir. Cook for about 2 minutes, stirring occasionally, or until the garlic is softened and the shallot is turning translucent; avoid browning. - Add the vegetable broth, nondairy milk, and salt, and stir. Add the dry pasta and gently prod it around to submerge it under the liquid. (If not all of it fits now, you will need to gently push it into the pan after the submerged portion has softened later.) - Bring to a boil, then reduce to a simmer. Stir occasionally, separating any pasta that starts to stick together. Cook for about 20 minutes, or until the sauce has thickened onto the pasta and the texture is to your liking. If too much of the liquid is cooking off, reduce the heat a little bit, and add more nondairy milk. - Adjust seasoning to taste. Other add-ins include lemon juice, vegan cheese/nutritional yeast, and additional salt/pepper.

***Another idea for seasoning any of these Alfredo sauces is to add in a little white miso paste.

Let me know which you try!

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