Some things seem impossible, like Dairy Free and Gluten Free Alfredo, but believe it or not…you can make this Paleo Alfredo and not miss the real thing…almost!
When you are off gluten and dairy (not to mention soy and peanuts), one of the things you miss most is good old fashioned Alfredo…rich and creamy, sinfully delicious. In my quest to eat as normal as possible with these restrictions, I’ve been thrilled to find recipes that are *almost* as good as the real thing. Here’s one of our successes: Paleo Alfredo
One quick look at this picture and you’d never know that those noodles are actually made from white sweet potatoes, and that rich creamy sauce is actually made from a cauliflower leek puree. And the best part…it tastes delicious! But you already knew it would if bacon was included, right?! Here’s the line up of ingredients: the only things not pictures is the salt and pepper.
Here are all the ingredients post prep. I’ll be honest, this was not a 30 minute meal. This recipe has multiple steps, but I had to give it a go, and I’m so glad I did.
Sure there are gluten free pastas available, but I had to put my new favorite kitchen gadget to work (the Paderno Veggie Spiralizer). It’s so fun to make oodles of veggie noodles! One thing I will say is that the white sweet potato noodles didn’t hold their long noodle shape after cooking as well as the zucchini noodles (zoodles) did. Not sure if it’s because I peeled them first or if I over cooked them. Either way, I didn’t mind, just wanted to let you know if you make them too.
Gluten Free / Dairy Free Paleo Alfredo
- 1 leek chopped fine
- 4 white potatos peeled and "noodle-ized"
- 2 tablespoons coconut oil
- 1 cup chicken stock
- 1 lemon juiced
- 1 tsp minced garlic
- 1 head of cauliflower chopped
- 1 cup almond milk unsweetened
- crispy bacon crumbles to garnish
- green onions sliced super thin to garnish
- sea salt & pepper
To start, peel and spiralize all 4 of the white sweet potatoes. Add them to a big pot of water so they don't turn brown while you prep everything else. Wash and chop the cauliflower add to a different pot of water and bring it to a boil. Simmer the cauliflower until it's tender, about 10 minutes.
Drain the cauliflower and add it to a blender (love my blendtec for this), along with 1/2 cup chicken stock, almond milk, 1/2 teaspoon salt and 1 tsp. minced garlic. Puree all of this until smooth, set aside. Caramelize the leeks in a hot pan with coconut oil, add the other half of the chicken stock and the lemon juice. Cover the pan and cook the leeks for a few minutes. Now you can add the cauliflower puree to the big wide pan with the leeks. Stir it all together and season to taste.
In a big stock pot, boil the white sweet potato noodles until al dente'. Remember to salt the water they cook in. Drain the noodles. Now you're ready to put it all together. Serve big piles of noodles topped with the cauliflower-leek sauce and garnish with bacon and the thinly sliced green onion and enjoy!
Making This Recipe? Tag us on Instagram: @NoBiggie using the hashtag #NoBiggieRecipes, so we can see what you are making in the kitchen!
We sure loved it, I hope you love it too!