I was challenged by my wife to make a creamy non-dairy alfredo style sauce using natural ingredients but still keep its flavor. I immediately thought of coconut milk and I started experimenting with @nutpods non-dairy creamer (a great alternative to half and half) to give it body. I added garlic, a little cooking wine, and tapioca flour to thicken up the sauce. After whisking and letting it simmer a bit, I grabbed one of my kids action figure spoons, dipped it into the sauce, walked over to my mom (who had no idea what I was cooking) gave her a little taste and her face said it all. “Wow! What is that?” I answered: “A vegan, non-dairy alfredo sauce using coconut milk and @nutpods coffee creamer!” She got up from the recliner and walked over to the kitchen because she didn’t believe I made it with those ingredients. It’s also kid tested and totally approved. Here’s what youll need: - 1/2 tsp coconut oil - 1 tbsp fresh chopped garlic - 1 tbsp cooking wine - 1/2 cup coconut milk - 2 oz nutpods original non-dairy creamer - 1 tbsp tapioca flour - 1 tsp salt - 1 tsp black pepper Instructions: Add oil to a medium heat pan then add garlic. Whisk to avoid burning garlic and cook about 30 second. Add cooking wine then whisk. Cook 30-45 seconds. Now add coconut milk and @nutpods creamer, whisk. Cook about 2 mins. Add tapioca flour WHILE whisking, adding a little at a time to avoid clumping. Keep whisking to break up any remaining clumps. Bring heat to a low simmer whisking often. Cook until thickened and coats back of spoon. Depending on the quality of the coconut milk, you might need to add more tapioca flour OR less. Careful not to add too much or it will become too thick. Add to pasta or vegetables! Enjoy and share! Thank you @nutpods for providing the creamers! #spon #vegan #paleo #nutpods #mealprepmondays
