Paleo Alfredo Sauce Recipes

PALEO "ALFREDO" SAUCE

Paleo

Delicious. This basic recipe can be used many different ways. Substitute chicken or beef stock for water, add chili powder, chipotle, horseradish, or fresh herbs.

Provided by RACH7H

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy Alfredo Pasta Sauce Recipes

Time 20m

Yield 2

Number Of Ingredients 7

Ingredients

1 cup unsalted raw cashews
1 ½ cups boiling water, or more if needed
2 tablespoons nutritional yeast
2 teaspoons coconut oil
½ teaspoon garlic salt
½ teaspoon sea salt, or to taste
⅛ teaspoon ground white pepper

Steps:

Place cashews in a blender; cover with 1 1/2 cups boiling water and let sit for 15 minutes. Add nutritional yeast, coconut oil, garlic salt, sea salt, and pepper; blend until sauce becomes creamy, adding more water if needed.

Nutrition Facts : Calories 441.2 calories, Carbohydrate 23.3 g, Fat 34.7 g, Fiber 4.3 g, Protein 16.4 g, SaturatedFat 9.2 g, Sodium 1050.4 mg, Sugar 4 g

SPAGHETTI SQUASH (PALEO-FRIENDLY) ALFREDO SAUCE

SPAGHETTI SQUASH (PALEO-FRIENDLY) ALFREDO SAUCE image

Categories Vegetable Side

Number Of Ingredients 12

Ingredients

1 spaghetti squash
1 T olive oil
4 cloves garlic, minced
2 T dried parsley (or 1/2 C chopped fresh Italian parsley or basil)
1 T Italian seasoning
1 C coconut milk (I used "light" coconut milk)
1/4 C chicken broth (organic, low sodium)
1/2 tsp. arrowroot powder (as a thickener)
1 lb. shrimp
1 tsp. garlic powder
1 tsp. black pepper
pinch sea salt (optional)

Steps:

Preheat oven to 350 degrees. Puncture several holes throughout the spaghetti squash to allow the steam to escape. Place the spaghetti squash on a baking dish and put in the oven for 1 hour. When the squash is done, remove from the oven and allow to cool slightly before cutting it open. The inside will be very steamy and hot, but will cut very easily! While the spaghetti squash is finishing its cooking time and cooling a bit, make your sauce. SAUCE: Heat the oil in a skillet. Saute garlic and when garlic starts to brown, add the shrimp. Saute until shrimp is nicely pink and cooked through. Remove from skillet and set aside. Whisk arrowroot and chicken broth together, and add to skillet. Cook on medium heat until it starts to thicken. Slowly add coconut milk along with remaining herbs and spices. Add the shrimp back to the skillet. Finish with a pinch of sea salt if desired.

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