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Truffle Alfredo Sauce

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.
Cook Time 15 mins
Total Time 15 mins
Courses: ,
Servings: 4
Ingredients
  • 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. 1
    Add butter, flour, garlic, salt, and pepper (if using) to medium saucepan over medium heat. Stir and cook until light golden brown.
  2. 2
    Add half and half, and whisk until fully combined and it starts to simmer.
  3. 3
    Add cheese, and stir until fully combined.
  4. 4
    Add pasta water. You may need to use more or less. Add until desired consistency is reached.
  5. 5
    Add truffle oil. Mix well.
  6. 6
    Use with your favorite pasta and enjoy!
Read it online: https://www.modernmamaproject.com/recipe/truffle-alfredo-sauce/