As someone who is completely dairy-free and gluten free, I still crave rich creamy comfort foods.
I found that most of the #Alfredo recipes relied on a roux to thicken the sauce rather than authentic egg yolks.
Also, I am not vegan, just dairy free, and since I raise my own pasture fed hens, I love recipes that use eggs. Egg yolks are a great binding agent, especially since they are a way to thicken sauces without flour. #glutenfree #dairyfree
Ingredients :
3 tbs oil
1 Clove garlic
salt and pepper
1/4 cup wine
1/2 cup dairy free milk
1 cup cashew cream
2 egg yolks
1 lemon
Directions:
- In the morning, put half a cup of raw cashews and 1 cup of water in your bullet blender (but don't blend yet). Let this sit till you are ready to cook tonight. Blend just before cooking.
- If you want to make Broccoli Alfredo, start by sauteing onions in a little oil in a deep skillet. Once onions are translucent, add in your broccoli to the pan and stirfry till the color changes. Transfer to a bowl. (I used Cascadian Farms Frozen Broccoli - organic frozen vegetables go on sale frequently). Alternate: You could microwave the broccoli and omit the onions.
- Separate 2 egg yolks into a dish. Beat. (Put egg whites aside, so you can make your breakfast later). Then add 1/2 cup dairy free milk. Mix.
- Add 3 tbs of mild oil to your deep skillet on medium heat. Use a garlic press to crush garlic into your pan. Fry 1 minute.
- Add 1/4 cup white wine or sherry. Add juice of 1 lemon. Stir.
- Add cashew cream. Stir till heated.
- Add egg yolk and milk mixture while stirring quickly. Sauce will thicken. Add salt and pepper. If needed add additional milk to adjust thickness.
- Stir in Broccoli.
- Stir in noodles of choice. I use gluten free.
