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Greensboro, North, Carolina, United States

Monday, April 26, 2010

Stephanie's Gluten Free Alfredo Sauce...

I wish I had a picture for this one because it is just so delectable. :-) Let's just say that the husband's favorite dish is Chicken Alfredo (of the dairy variety) and he gave this two thumbs up.

Stephanie's Alfredo Sauce
2 cans coconut milk
1 tablespoon coconut oil
1 diced purple onion
2 cloves minced garlic
1 tsp. chopped fresh parsley
1/4 tsp paprika
1/4 teaspoon Italian seasonings
1 tsp. salt (or to taste)
Dash of cayenne
Chopped fresh parsley for garnish

Saute onion in oil until transparent. Add garlic until just sizzling and add all spices. Cook for 2-3 minutes until well blended (if it starts sticking, add broth or water to loosen it). Add coconut milk. Stir every so often on medium low heat for around 20-25 minutes (or until it starts thickening).

Pour over spaghetti squash just before serving. Sprinkle with fresh parsley and a dash of cayenne or paprika. Enjoy!


Britton Felber said...

That sounds really awesome!! Thanks for sharing that! I love cooking too! Keep it up!

Sarah said...

Wow, I use coconut milk but have never tried using it for something like this. Interesting...can you taste a coconut flavor in the sauce at all?

You are so creative, thanks for sharing your ideas!

Stephanie B. said...

If you cook it long enough and with other stuff, it eventually thickens and takes on the flavor of whatever seasonings you have in there. It will never taste exactly like "real" alfredo, but I think it is pretty close and tasty, especially if you add the cheese. ;-)


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