Gluten Free, Casein Free Alfredo Pasta & Sauce for Katie

This recipe is for Supermom, Kelly! She needed a gluten-free, Casein-free recipe for her daughter, Katie. This recipe should be thick and delicious! I hope it works out for you!







Servings: 4


Ingredients

1 pound fettuccine, linguine, or spaghetti
1 cup soy milk (Silk Brand)
1 8oz Pkg of Tofutti or other brand dairy free Cream Cheese
1/2 cup vegan butter (I use Earth Balance)
1 sweet onion, minced
1/4 cup water
1 cup vegan mozzarella cheese, shredded (DAIYA brand works & is available at Giant Eagle)

salt and pepper, to taste...garlic if you are feelin' frisky!


Place soy milk in a small saucepan over medium heat. Heat lightly and then add flour.

Use a whisk to stir over medium-high heat. Bring to a boil, reduce heat, and simmer for 5 minutes, or until the milk thickens and becomes cream-like. Set aside.

Melt the butter in a medium saucepan. Once the butter is melted, add the onion and saute. Once this is Sauteed, add the cream cheese and combine until creamy. Add the thickened milk and simmer until the mixture thickens a little bit more.

Drain the pasta. Return the pasta to the pot it was cooked in and add 1/4 cup water. Add the butter-milk mixture and 1/2 cup of the shredded Daiyo cheese.

Stir over medium-high heat until everything is well combined. Serve topped with the rest of the shredded Daiyo cheese, salt, and pepper. Enjoy!