Creamy Almond Milk Alfredo Sauce
Many of the recipes I create come from this situation:
I have a craving... Something sounds SO good, but I don't have the normal ingredients. Yes, I could hop in the car and drive five minutes to the nearest grocery store. I find it more fun, though, to create something out of this challenge. What flavor combinations can I create with what I DO have in the fridge, pantry, and spice drawer? What is it that I really want from the meal I'm craving? Do I want something savory, sweet, rich, light, crunchy, soft, etc.?
For this recipe I wanted a lighter version of an Alfredo sauce with less fat. I wanted something that wouldn't make me feel bad afterwards, but that was still filling and fresh. I swapped the heavy cream for almond milk. I know some people are against almond milk, but trust me on this one and give it a shot! Be sure to buy unsweetened* almond milk! The ingredients should only be almonds and water.
Creamy Almond Milk Alfredo Sauce
-2 cups chicken broth
-2 cups unsweetened almond milk
-1/2 stick butter
-4 cloves garlic
-1 tbsp olive oil
-1/2 tsp sea salt
-1/4 tsp black pepper
-1/4 tsp onion powder
-2 tbsp all-purpose flour
-4 slices of crispy bacon
-1 cup grated parmesan
-fresh parsley to top
R E C I P E
O N E – Boil pasta according to package directions.
T W O – Add olive oil and garlic to a pan until the garlic is soft and fragrant.
T H R E E – Slice butter into pieces and add it to the pan.
F O U R – Add in onion powder, chicken broth, almond milk, salt and pepper.
F I V E – Next, bring to a simmer and add in the flour. Whisking until there are no more clumps.
S I X – Pour in your parmesan cheese and continue stirring so cheese does not burn on the bottom of the pan.
S E V E N – Roughly chop the crispy and add it to the sauce.
E I G H T - Top the pasta with your sauce and garnish with fresh parsley and black pepper.
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