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Creamy Pasta Sauce (DF)

Aug 06, 2020
Are you dairy-free, but missing that creamy dairy texture? Try this super yummy dairy-free creamy pasta sauce! I pour this over gluten-free & soy-free legume-based pasta. You would hardly know the difference!
This recipe is compliant with our Adrenal Healing Nutrition Plan. 
  • 1 tbsp olive oil
  • 2 medium shallots, diced
  • 8 large cloves garlic, minced
  • 1 pinch each sea salt and black pepper
  • 3-4 Tbsp arrowroot powder
  • 2 1/2 cups unsweetened plain almond milk
  • 1-3 tbsp nutritional yeast
  • 2 tbsp basil, diced
  • In a large frypan over medium-low heat, add olive oil, garlic and shallots. Add a pinch of salt and black pepper and stir frequently, cooking for 3-4 minutes until softened and fragrant.
  • Stir in the arrowroot and mix with a whisk. Once combined, slowly whisk in the almond milk a little at a time so clumps don’t form. Add another healthy pinch of salt and black pepper, bring to a simmer and continue cooking for another 4-5 minutes to thicken. Taste and adjust seasonings as needed, adding more salt to taste, minced garlic for zing, or a little nutritional yeast for a cheesy flavour. Add the basil here too.
  • If you want an ultra creamy sauce, transfer sauce to a blender and blend the sauce until creamy and smooth. Place back in pan and reduce heat to a low simmer until desired thickness is reached.
You can use this sauce with cooked gluten-free pasta, veggies and meat. You could even use it as the 'white sauce' to make gluten-free enchiladas or lasagne. Yum! 

This recipe is approved for our following Healing Diets:

- Adrenal Healing Nutrition Plan

- Gluten-Free / Celiac & Non-Celiac Gluten-Sensitivity

- Dairy-free

To comply with our other Healing Diets, sub these ingredients:

- Low-Histamine Diet - sub almond milk for coconut milk or macadamia milk

- Low Oxalate Diet - sub almond milk for coconut milk; most pastas are high in oxalates, you could go pasta-free, or use rice or rice noodles.

- Low Salicylate Diet - sub almond milk for cashew milk or rice milk; sub olive oil for butter or ghee (if tolerated); remove basil  


Author: Filipa Bellette, Clinical Nutritionist & Functional Medicine Practitioner

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