Caulifredo Sauce: the Best Ever
I’ve done it. This may sound a bit cocky – but I’ve perfected the paleo, dairy-free, cheese-free Alfredo sauce. For real.
I’m not one for fake cheese flavor – in fact, the word “cheeze” freaks me out. Why? Who invented this awful word? Cheese is a GLORIOUS food. This z-card-carrying imposter can’t hold a candle to the original, beloved food group. But (sadly) cheese is tough for me to digest. And it’s packs a big, mighty punch in the calories department. So for a while, I completely gave up on one of my favorite sauces – Alfredo. It just wasn’t worth it anymore – the relationship had become toxic.
…but then in walked Pinterest wearing a heroic red cape. She yelled to me, “Alfredo maybe be gone…but healthy creamy sauces are plentiful here in the land of Pins!” She was right. I began trying, testing and modifying these comforting, Alfredo-like sauces. I started with one that had a cauliflower base – I even tried a cashew sauce recipe or two. They were ALL delicious, but none of them really gave me that creamy ZING I was searching for…until now.
I took the best of those wonderful recipes to create what I’m calling, The Best Caulifredo Sauce Ever. It combines the creaminess of blended cauliflower with the zing of cashews to create a sauce that over-delivers on flavor but under-delivers on calories (and dairy!). I hope that you’ll try it & love it as much as I do.
Conflicted health-nut Alfredo-lovers, rejoice. This is your moment in the culinary spotlight. This isn’t a copy-cat on Alfredo sauce flavor – but it’s an incredibly delicious replacement that will satisfy your tastebuds and keep your waistline from expanding.
The Best Caulifredo Sauce Ever
A paleo, mostly dairy-free and low-calorie Alfredo sauce with a cauliflower and cashew base.
Amount Per Serving
Calories from Fat 76
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Total Carbohydrates 10g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 1/3 cup chopped garlic
- 4 cups chopped cauliflower
- 1/2 cup chopped cashews (raw, soaked is best)
- 2 tsp ghee
- 2 cups chicken stock
- 1/2 cup coconut milk (from a can, full fat)
- Pinch of nutmeg
- Garlic powder, s&p (to taste)
- In a pot, bring the chicken stock, ghee, cauliflower and garlic to a boil. Cover and simmer until the cauliflower is very soft.
- Turn off heat and stir in chopped cashews, coconut milk, nutmeg, garlic powder, salt and pepper. Use an immersion blender to blend all ingredients together until smooth and creamy (you can pour everything into a blender or food processor if you don't have an immersion blender).
- Add more chicken broth and/or coconut milk if you want a thinner or creamier sauce consistency. This recipe is pretty forgiving - feel free to add a little more of certain ingredients to get the taste to your liking! Enjoy!
- You can make this recipe vegan by omitted the Ghee butter and using veggie broth instead of chicken. It's still incredibly delicious!
The Chic Curve, Seattle Fashion & Style Blog by Natasha Jarmick http://www.thechiccurve.com/