This is one of my favorite sneaky recipes for a classic: Fettuccine Alfredo. Usually when my favorite indulgent foods get “healthified” I AM NOT INTO IT. I’ve never been big on low fat and sugar free, because you usually end up sacrificing flavor, but when you use wholesome ingredients you don’t have to miss out on taste to enjoy something a little lighter. Alfredo sauce is usually pretty heavy, but today I’m making a dairy-free version by switching out cream for Almond Breeze Unsweetened Almondmilk and thickening it with cauliflower. The key is cooking the cauliflower until it’s super tender, and the sauce has a velvety texture. To make today’s dairy-free recipe, I’m partnering with Almond Breeze.
3 small heads cauliflower, roughly chopped
6 cloves garlic, minced
1 tablespoon olive oil
2 cups Almond Breeze Almondmilk, Original Unsweetened
1 teaspoon kosher salt
pinch of ground nutmeg
pinch of freshly ground black pepper
2 tablespoons finely chopped parsley
1 pound cooked fettuccine pasta
Bring a pot of water to boil, and add the cauliflower, letting it boil for about 20 minutes, until super tender. In the meantime, toast the garlic. First, heat up the olive oil in a large pan, add the minced garlic and sauté for a minute or until golden and fragrant.
Now that the cauliflower is done, drain it and throw it into a blender with about 2 cups of Almond Breeze Unsweetened Almond Milk. You may need to do this in batches depending on the size of your blender. In goes the sautéed garlic, salt, nutmeg, and black pepper. Once the mixture is moving, stream the olive oil into the blender. Add more almond milk if the mixture is too thick to move through the blender. You want it to turn through the blender easily. When puree is very smooth, which took me about 2 minutes. Pour the sauce back into the pan to heat it up.
To serve, stir in the parsley and some cooked fettuccine to coat.
This post is sponsored by Blue Diamond Almond Breeze Almondmilk.