I honestly can’t believe I managed to make a truffle Alfredo sauce that tastes almost identical to the real thing, without a drop of dairy. But here we are! Somehow, these ingredients come together to make a rich, creamy, ridiculously delicious sauce that has no business being this good without butter, cream, or cheese. I’m still a little shocked it worked, but I’m definitely not complaining.

The real test? The leftovers. For the first time, I’m actually excited to eat leftover dairy-free Alfredo. If you’ve ever tried reheating a dairy-free cream sauce, you know exactly how big of a deal that is. This one is just as delicious the next day, and I genuinely look forward to eating it again. I never thought I’d say that about dairy-free Alfredo, but this recipe has officially changed my mind.

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Truffle Alfredo Sauce

Author: Andreia | Modern Mama Project Courses: Dinner, Lunch Allergens: Coconut Free Corn Free Dairy Free Egg Free Peanut Free Sesame Free Soy Free Tree Nut Free Wheat Free

Cook Time 15 mins Total Time 15 mins

Servings: 4

Ingredients

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Servings

• 1 Tbsp  All purpose flour 
• 1 Tbsp  Dairy free butter 
• ²⁄₃ Cup  Ripple half and half 
• 1 Cup  Daiya shredded mozzarella 
• ¹⁄₂ Tsp  Garlic powder 
• ¹⁄₄ Tsp  Truffle oil 
• ¹⁄₃ Cup  Pasta water 
•    Salt and pepper, to taste 

Instructions

1. Add butter, flour, garlic, salt, and pepper (if using) to medium saucepan over medium heat. Stir and cook until light golden brown.
2. Add half and half, and whisk until fully combined and it starts to simmer.
3. Add cheese, and stir until fully combined.
4. Add pasta water. You may need to use more or less. Add until desired consistency is reached.
5. Add truffle oil. Mix well.
6. Use with your favorite pasta and enjoy!

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