For the past month, I’ve been busy enjoying a very early Mother’s Day present: The Nester‘s Cozy Minimalist course. I have been having so much fun meeting new online friends and rethinking our living room without spending much money. The effect has spread to the rest of the house, too, and bags of unneeded items have been kicked to the curb. And to the Salvation Army and to our neighbors’ houses. It is such a fun class; I recommend it if you have the chance.
Needless to say, dinners have been super simple in the midst of all of this painting and rearranging. If you’re looking for an easy, springy pasta sauce for dinner, may I suggest this dairy-free Alfredo? It’s based on a dairy recipe of a friend of mine, I just substituted dairy-free ingredients, subtracted the Parmesan, and added some seasonings. It’s pictured here with chicken, but it is also great with spring vegetables. This is the one dairy-free Alfredo that even the dairy eaters in our family enjoy. I hope you do, too.
- 8 oz. dairy-free cream cheese
- 1/2 cup dairy-free margarine
- 3/4 cup plain dairy-free milk
- 1/2 teaspoon powdered garlic
- salt to taste
- nutritional yeast, optional
- Place the first four ingredients in a medium saucepan.
- Add a dash or two of salt; this helps replace the saltiness of the Parmesan.
- Sometimes I add a dash of nutritional yeast for an added cheesy flavor, but it isn't necessary.
- Cook over medium low heat, whisking occasionally, until the cream cheese and margarine are melted.
- Whisk to combine.
- Heat until just bubbly around the edges of the pan.
- Taste for salt.
- Add more if needed, especially if you did not use the nutritional yeast.
- Serve over pasta and/or vegetables.