Creamy Vegan Garlic Alfredo Sauce With Zoodles (low histamine)

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!:)

 

SAUCE INGREDIENTS

 

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)

 

ZOODLES

 

2-3 zucchinis, spiralized

 

1 tsp dairy-free butter

 

MAKE IT

 

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.)**

 

Hi, I'm Gabriela

I am a recipe creator and food blogger, have been a registered nurse for two decades, and will soon be an integrative and functional dietitian nutritionist. 

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