This gluten free dairy free alfredo sauce has been sponsored by Collective Bias, Inc. and its partner. All opinions are mine alone. #ProgressIsPerfection #CBias #CollectiveBias

While I was growing up fettuccini alfredo was one of my favorite meals. Thick noodles covered in a sea of cheesy, garlic, alfredo sauce.

Absolutely mouth watering! I just had to make a gluten free dairy free alfredo sauce version.

Back in the day I was less conscious of carbs, dairy, and all the other rather un healthy aspects. Thats why this time I had to make it low carb.

I decided to do a completely dairy free version because I’ve been trying to live a more plant based diet. Cheese has also been taking it’s toll on me lately so I’ve been trying to limit my intake.

This recipe was supposed to cater to those like me, on low carb while also trying to be dairy free.

Secret to Gluten Free Dairy Free Alfredo Sauce

The core of this recipe is the dairy free low carb milk, Silk. It’s completely lactose-free, wholesome, and versatile.

It can easily be used for a sweet or savory dish. I’ve made anything from low carb breakfast bars to low carb queso dip using Silk.

A friend recently had also mentioned that Silk has begun to carry yogurts. They aren’t necessarily low carb friendly but for those more focused on dairy free options.

The Silk Vanilla Almond Dairy – Free Yogurt Alternative tasted very delicious and authentic to its dairy alternatives. The Silk Plain Almond Dairy – Free Yogurt Alternative has the lowest carbs though.

I’ve included a coupon below should you or anyone you know want to give it a try.

You are more than welcome to use Silk Almondmilk, Silk Coconutmilk or Silk Almondmilk and Coconutmilk. Any of them would work but I’d suggest using blend which combines both.

I’d recommend using a dairy free parmesan cheese as that would bring a lot of authentic alfredo flavor but it could be done without it.

Gluten Free & Diary Free Alfredo

Ingredients

• 4 tbsp olive oil
• 1 tbsp garlic, minced
• 1 cup Silk Almondmilk and Coconutmilk
• 2/3 cup vegetable stock
• 1/3 cup dairy free parmesan cheese (optional)
• 1 tbsp garlic powder
• 1 tsp onion powder
• 1/2 teaspoon pepper
• 1/2 teaspoon salt
• 2.5 tbsp coconut flour

Instructions

1. In a large saucepan, add olive oil and garlic over medium heat. Sauté garlic for 1-2 minutes.

2. Sprinkle flour into the pan and stir just until the flour is incorporated into the olive oil. Slowly add in the coconut milk and vegetable stock (cheese as well should you decide to add it); use a whisk to stir out clumps and combine ingredients.

3. Whisk until the mixture comes to a low boil then starts to thicken a bit.

4. Remove from heat and stir in other ingredients.

5. Add sauce to spiralized pasta until coated and garnish with parsley. 

Recipe Notes

The recipe should thicken within about 10 or so minutes. If it doesn’t, try to add an additional 1/2 tablespoon but do not add more than an additional tablespoon. 

I find that Walmart tends to have the largest selection of Silk products. It was conveniently placed next to the dairy product.