Dairy-free AIP Alfredo Sauce (gluten-free, dairy-free, soy-free, grain-free, AIP)

This homemade AIP Alfredo sauce is so rich and creamy, you won’t believe it is dairy free! It’s so similar in flavor and texture to traditional alfredo sauce, you might not even be able to tell. Serve it with chunks of tender chicken and shirataki noodles for an easy, decadent AIP meal. I've even used it baked in hotdishes (those are "casseroles" for you non-Wisconsinites, lol) to replace 'cream of whatever' soups!

This sauce makes a great replacement for "cream of whatever" in baked dishes!

In a saucepan over high heat, combine the coconut milk, nutritional yeast, basil, and salt.

Dairy-free AIP Alfredo Sauce (gluten-free, dairy-free, soy-free, grain-free, AIP)

INGREDIENTS:

• 1 cup bone broth (poultry or pork work best for me)

• 3 T arrowroot flour

• 1 cup full-fat coconut milk

• 2 T nutritional yeast (this adds the cheesy flavor)

• 1 tsp dried basil (more to taste, if needed)

• 1 tsp sea salt (more to taste, if needed)

• NON-AIP/Reintroduction Phase: black pepper, to taste.

DIRECTIONS:

• In a small bowl, whisk together the bone broth and arrowroot flour until completely smooth (this will be your thickening roux). Set aside.

• In a saucepan over high heat, combine the coconut milk, nutritional yeast, basil, and salt. Bring to a boil, then reduce heat to low and add in the flour/bone-broth mixture. Stir constantly while the sauce thickens, about 1-2 minutes.

• Adjust seasoning to taste.

• *TIP: For a thicker sauce, remove some of the warm liquid, add a bit more arrowroot flour, whisk until smooth, and then add back to the saucepan.

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