This creamy Alfredo sauce tastes so rich and indulgent, but is super healthy. It’s made with real food ingredients: coconut milk, fresh parsley, sea salt, garlic powder, roasted almonds, arrowroot powder, lime, olive oil, and roasted garlic cloves. It pairs perfectly with zoodles and @jovialfoods Spaghetti. It’s so good, you’ll have to go for seconds!:)
1 cup canned coconut milk, full-fat
2 tbsp fresh parsley, finely chopped (for garnishing)
¼ tsp sea salt, to taste
¼ tsp garlic powder, to taste
2 tbsp roasted and salted almonds + drizzle of olive oil and water (blender in food processor)
1 tsp arrowroot powder
Little squeeze of lime
3-4 roasted garlic cloves (with olive oil and sea salt)
2-3 zucchinis, spiralized
1 tsp dairy-free butter
1. Blend sauce ingredients in blender (minus arrowroot and parsley). Add blended sauce to a pan on medium heat. Stir frequently. Cook for about 7-8 minutes, or until desired thickness. Taste for salt and garlic powder, and add more if necessary. I added a couple of sprinkles of salt.
2. In a cup, add 1 tbsp arrowroot powder. Add 1 tsp of sauce to the cup and mix. Repeat this a few times, until the arrowroot has dissolved. Add this mixture back to the pan, and continue to cook for a few minutes. Turn off the heat. In another pan, heat the butter on medium heat, then add the doodles. Cook for 8-10 minutes. Serve zoodles with Alfredo sauce, and top with fresh parsley and ground pink peppercorns.
**GF/DF/LOW-HISTAMINE (I followed mastcell360 low histamine foods list very strictly initially, then added some foods from the SIGHI list as I began to tolerate more foods, all under the care of a dietitian. A low histamine diet is restrictive and not meant to be followed long-term, as nutrient deficiencies may develop.)**