Today has been busy, catching up on the Olympics ( GO USA!!) all while washing my car and going to the gym. After a week off of weights and working out, I am getting my body back into the swing of things.
Anyways, one time for a dinner party I made this dairy free alfredo sauce with a mix in of elbow pasta noodles and my brother who is normally a picky eater went back for seconds on this dish! He then asked me ” What is this?” I then told him it was dairy free alfredo sauce… All the while he thought it was mac n cheese. Funny thing it has no cheese in it. Haha
Hope you enjoy this as a dairy free alternative to your favorite alfredo sauce.
3 tablespoons earth balance butter
3 tablespoons flour
4 tablespoons chardonnay* ( have a glass while you’re at it)
2 cups unsweetened almond milk
1 teaspoon onion powder
2 teaspoon garlic powd
1 teaspoon salt
1 teaspoon white pepper
1/4 teaspoon nutmeg
1 tablespoon dried parsley
* can substitute chicken broth for chardonnay
In a medium sauce pan over medium high heat, melt earth balance butter.
Once melted whisk in flour and chardonnay to make a rue, takes bout 2 minutes.
In a measuring cup mix almond milk and spices.
Whisk in milk mixture and bring to a simmer, stirring till thickened about 2 minutes.
Remove from heat and stir in parsley.
I normally serve this with zoodles ( zucchini noodles) or elbow noodles.