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Welcome back to my Allergy Friendly Kitchen! Today we’re making a classic Italian sauce: Alfredo!

Alfredo Sauce is creamy, rich and earthy when done right. Cutting your aromatics and herbs right before using them increases the smells and tastes in your dish. Don’t use anything other than fresh Rosemary, Garlic and Onions if you want an authentic experience.

Heavy Cream can be, well, quite heavy. I personally find Oat Milk presents a non-dairy alternative while still preserving the texture of the Alfredo Sauce quite well. My secret for a great texture & taste without the heaviness of true Alfredo is to mix 1 Cup Heavy Cream with 1 Cup Oat Milk.

You will need to reduce the sauce a bit more to achieve the right consistency, bring to a boil and simmer for 5 minutes, then test consistency and reduce further in 5 minute increments as needed.

Serve sauce with my Gluten Free Noodles for a fantastic Gluten Free meal you may not know you could have again! By using Oat Milk and skipping Worcestershire Sauce this meal is easily made Dairy and Soy free as well.

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Ingredients

• 1/2 Cup of Bob’s Red Mill 1-to-1 Gluten Free Baking Flour
• 1/2 Cup of Butter
• 2 cups Heavy Cream (or Dairy Free Alternative like Oat Milk)
• Fresh Rosemary Sprig
• Freshly grated Parmesan Cheese (Ideally from Italy)
• 1/3 Cup Mushrooms, finely chopped
• Worcestershire Sauce (Be Aware, it contains Soy. Skip if allergic.)
• 1/3 Cup freshly minced White Onion
• 1 Clove of freshly minced Garlic
• Salt & Pepper to taste

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Instructions

Sauté finely chopped Mushrooms in 3 tbsp. of Butter and 3 drops of Worcestershire Sauce.

• Skip Worcestershire if you have a Soy Allergy!

Add minced Onions, cook until soft. Add minced Garlic. Cook until it smells amazing

Set aside Mushroom mixture in a bowl but use the same pan to make Roux

Melt 1/2 Cup Butter on medium heat, turn down to low and add 1/2 Cup Gluten Free Flour

Whisk Flour into melted Butter, stirring constantly to make Roux

Cook until raw flour smell has left, we want a rich butter smell. Do not overcook, we don’t want a dark Roux

Pour in Cream or Oat Milk, 1/4 Cup at a time. Stir to incorporate into Sauce.

• If using a thinner dairy substitute like Oat Milk you will need to reduce the sauce for a longer time than if using Heavy Cream

Add in Rosemary Spring and bring to a boil, then reduce heat

Liberally add in Parmesan Cheese to taste

Add in previously cooked Mushroom, Onion, Garlic. Stir to distribute evenly

Crack fresh Black Pepper generously over Sauce, add salt and taste

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