I LOVE a creamy sauce.
This is the creamiest dairy-free Alfredo sauce.
The traditional Alfredo sauce is made with heavy cream and lots of parmesan. It’s not good for anyone who wants to avoid dairy, but the flavours are hard to beat.
Fortunately, with a few simple ingredient swaps, you can make Alfredo sauce without any dairy products. All it takes is a little skill and the perfect combination of substitutes.
This alfredo sauce is:
- Quick & Easy
- Dairy-Free
- Gluten-Free
- Savoury & Cheesy
- Totally Irresistible
And did I mention that you can make this alfredo sauce in just 10-minutes? Yep – I said 10 minutes. It doesn’t get much easier than that.
Find the ingredients by clicking the links below:
Root Alive Coconut Milk – Use code: JAYDE15 and save 15% on coconut milk
Nutritional yeast
Arrowroot Flour
Dairy-free Chicken Alfredo
Ingredients
- 1 tbs. dried parsley
- 1 can Root Alive Coconut Milk
- 1/4 cup nutritional yeast
- 1/2 tsp. sea salt
- pepper to taste
- 1 tbs. arrowroot flour
- 1/3 cup chicken broth
- 1 tbs. lemon juice
- 4 garlic cloves minced
- 5 zucchini
- 2 chicken breasts baked
Instructions
- In a medium saucepan, sautée the minced garlic in avocado oil until lightly brown. Combine the coconut milk, nutritional yeast, sea salt, parsley, pepper, broth, and lemon juice.
- Bring the sauce to a simmer and then add in the arrowroot flour. Let simmer for 10 minutes to thicken.
- While your sauce is simmering, spiralize your zucchini. Place the zucchini in a large pan with a small amount of avocado oil and sautée for 5 minutes until soft.
- Combine the sauce with the zucchini noodles and add in your diced baked chicken breast.
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