The Mother of all Fettuccini Alfredos.......................... Dairy & Gluten Free!

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Here's my text to Sweets after making this alfredo sauce the other night:
"I just made cheeseless, dairyless alfredo sauce.... and it actually tastes like alfredo!!! I'm beside myself with f**king amazement! Who woulda thought."

This may be my most gratifying accomplishment to date. And has totally confirmed to me that I will never be lacking by choosing an Earthfood based diet.

This was a tender F**k yeah moment for me.
I don't usually fake cuss so much, but this is serious.

Non-dairy Alfredo sauce took a bit of research on my part. This wasn't something I'd ever attempted to make. In fact, even before our new food adventure (an entire season of vegan) began, Miss M had always been in charge of making the cheesy cream laden version of this dish, for which she always used a copycat recipe of The Hard Rock Cafe's Alfredo Sauce. 

 My end desired result was for this was to be similar in flavor to the recipe that Miss M used to make... she is the household lover of Alfredo, after all. This ended up being a conversion of about 3 or 4, maybe even 5 different Alfredo recipes I ran across. I'm not really sure who to give credit to. Maybe I'll just give it to myself this time.

And if you're wondering, it does taste like M's Hard Rock Cafe version. Winner.

You're dying to know my recipe. Aren't you?


~ Preheat the oven to 425 degrees. Cut the top off a head of garlic and place on a sheet of tin foil. Drizzle with olive oil, form a foil packet and throw it in the oven for 30 minutes. 

~ Meanwhile, in a food processor combine 1/4 Cup non-dairy sour cream (I use Tofutti. Tastes just like regular sour cream. I swear.), 1/2 Cup Earth Balance butter, 1 T wine, 1 heaping Tablespoon nutritional yeast, 1 tsp sea salt, 1/2 tsp. freshly ground pepper, 1/4 tsp. nutmeg, 2 Cups almond milk, and 1/3 Cup of cashews that have been soaked in water for at least 2 hours. Mine happened to be soaking overnight... the longer the better. Process til smooth. 

~ In a skillet, saute' one small diced onion with a drizzle of olive oil until translucent. Add 1 T wine and saute' a couple minutes more.

~ Add onion and roasted garlic to food processor, and process til smooth. Transfer to a sauce pan and add 2 T cornstarch that has been dissolved in a small amount of liquid (almond milk or water). Add to saucepan along with 3/4 tsp, basil and 3/4 tsp. oregano. 

~ Bring to simmer and cook until desired thickness. Serve over rice noodles, which may I point out makes this not only dairy free, but gluten free as well. Oh yeah.

~ If you have any sauce left over, I highly recommend putting it on top of a freshly shredded potato browned in a drizzle of olive oil for breakfast in the morning. Hashbrowns Alfredo!

What are your most gratifying accomplishments,
your tender F**k yeah moments?
Inquiring minds wanna know...
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  1. this looks absolutely amazing and i can't wait to try it! i am a sucker for alfredo and definitely require a healthy alternative :)

    1. I will have to make it for you sometime soon :) It's super easy, plus M & Sweets both LOVE it, so I'm sure it will become a staple in mi casa!


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