Dairy-free Alfredo Sauce

We eat a lot of pasta. Its what the kids will eat so we all eat it. Its cheap, tasty and so versatile that we can adapt it easily to an allergy-friendly dish.

 

The problem isn't pasta. Its the sauce. Cupcake has been allergic to tomatoes since she was young. When I say she's allergic to tomatoes, I mean that she is allergic to the pesticides used ON the tomatoes.

 

Needless to say, she is afraid to eat tomatoes, tomato sauce or anything resembling a tomato.

 

But dry pasta is soooooo boring.

 

Enter: dairy free alfredo sauce.

 

 

Our local green grocer currently has enormous cauliflower for only 79c each!! When I say enormous, they're bigger than my head!

 

Dairy-free Alfredo Sauce

 

Ingredients:

• 1 large cauliflower or 2 smaller cauliflowers
• 1 carton of alpro soy cream or milk alternative
• 1 tsp minced garlic or 2 garlic cloves
• salt and pepper to taste

Method:

1. Roughly chop cauliflower and place in large saucepan along with garlic, salt and pepper.
2. Fill saucepan with water to 2cm depth and boil cauliflower until soft.
3. Let cool on the stovetop.
4. When the cauliflower has cooled, place in a blender or food processer along with soy cream, and blend until silky smooth. This took me approximately 3 minutes.
5. Store in freezer-safe containers for up to 3 months in the freezer or 3-5 days in the refridgerator.

 

There you have it! Nice and easy, and tastes almost the same as alfredo sauce containing dairy - and much better for you!