Vegan Keto Alfredo Sauce
By Keto for People - Adapted from frommybowl.com
Over the past few weeks I've been doing an elimination diet from cow-based dairy, peanuts, nuts, and artificial sweeteners in an attempt to identify the cause of an issue with eye puffiness/head pressure/nasal congestion. To say that I miss my cheese is an understatement, but the process has forced me to get creative in the kitchen! I tried this vegan pasta dish the other night, which is also keto-friendly and I have to say, the results were very tasty indeed!
5 cloves of garlic, minced
1 1/2 c. milk of your choice (I like Unsweetened Original Coconut Beverage by Coconut Dream)
2 tbsp. nutritional yeast
1 tbsp. coconut flour
1 tsp. salt
1/2 tsp. pepper
2 tbsp. fresh-squeezed lemon juice
basil or mint for garnish
1. Heat a large pan to medium heat. Add minced garlic and sautee in oil for three minutes or until fragrant.
2. Add milk. Whisk in nutritional yeast, flour, salt and pepper. Mix well.
3. Bring to a boil, then reduce to a simmer to thicken the sauce, about 7 minutes. Stir frequently to prevent burning.
4. Once the sauce has thickened to your liking, stir in the lemon juice. Serve over zucchini noodles with garnish.
Nutritional info (per one serving of sauce - recipe makes two servings)
Net calories: 92
Net carbs: 6g