This recipe comes from an original post (June of 2012) at my old blog home.

So, I cannot take all the credit for this scrumptious dish as it was my hubby (coincidentally, also a scrumptious dish!) who actually came up with the idea and made the first batch we ever ate.

But the following is my own rendition that I made for HIM!

Turn about is fair play, as far as I’m concerned.

If you’re not a seafood fan, I won’t pretend to understand you, but you can leave the seafood out.

Simply serve with any other meat you would like to be involved in this Alfredo relationship.

Or if you’re vegan (I…cannot comprehend, but, hey! We’re all food freaks here and respect each others weird, freaky food issues.), just serve it all by itself or with your favorite veggies.

But the recipe is my traditional one. So that means we must begin with the bacon.

Such as:

Fry up half the package in a skillet.

Remove and drain on a towel when the bacon is nice and crispy. When it is cool, crumble it all up.

Drain *most* of the grease and reserve just enough to saute’ mushrooms.

I guess I should warn you at this point that this recipe is in no way, shape or form low fat or pretending to be.

Next, add your mushrooms to all that bacony goodness.

I guess I should also make the disclaimer that while I own a really nice camera, I think I was in just too much of a hurry to fiddle with all the settings and used my crummy phone camera instead. Either that, or I just skipped editing. Either way, we got the pics and that’s all that matters.

Then, add about 1/2 cup of burgundy cooking wine to the skillet. This is optional for those who either cannot tolerate the ingredients or just don’t realize that whatever alcohol is in the cooking wine simply cooks off  anyway, leaving just its awesome flavor behind.

Chop up some green onions and throw them in there too. Do not cover the skillet at any time. Let those shrooms absorb as much of that liquid as possible. And stir up those bacony bits into it also.

The next part is your choice of meats.  Since I was making this for my hubby, he requested shrimp, crawfish, (which he affectionately refers to as ‘sea bugs’. Nice.) bacon and ham.

An important step is to always rinse, thaw and drain any frozen seafood first. Otherwise you will have a big mess of liquids you did not want in your Alfredo.

You may add any other protein you may want here at this point.

Saute’ all the meats (except for the draining bacon) until they are heated through and/or cooked. I also added ham (Hormel Naturals).

Drain off any liquid (toss it!) and transfer the meats/shrooms/onions and bacon into a bowl.

Cover the bowl with foil to keep the meat warm.

Next, you will need an Original Unsweetened milk (almond, hazelnut, etc).

Also, you will need Earth Balance spread and one package of Daiya cheese.

Melt 1/4 cup Earth Balance in the skillet with one to two cloves of minced garlic and a shake or two of pepper.

Next, add 1 1/2 cups of the almond milk. Heat for a few minutes on medium heat.

Then add the entire package of Daiya. See how liquidy it is? Never fear! It will thicken. I promise.

Now it is the waiting game. You will need to stir, stir, stir your milky, cheesy, Earth Balancy mess. I use a slotted spatula so I can squish all the cheese down as it melts and scrape the bottom of the skillet. Keep it on medium heat.

Keep stirring until the mixture thickens.

At this point, turn your heat down to medium low (or low if your range runs hot) just so that the cheesy mixture bubbles. Your cheese will be almost melted.

Once the cheese is melted, add your meats back to the sauce.

Sorry it’s not a Food Network worthy picture. I prefer reality here.

Keep it on low until ready to serve, stirring every few minutes.

Cook up some allergy free pasta….

….and serve your yummy sauce right on top of it.

And then leave a comment telling me of your undying love for me.

Here is the quick run down of ingredients:

Dairy Free Alfredo Sauce

  • 1/4 cup Earth Balance Spread
  • 1 1/2 cups Original Unsweetened almond milk
  • 1 Package Daiya Mozzarella Shreds
  • 1-2 cloves garlic
  • Pepper

Meats and Such for the Sauce

  • 1/2 package allergy free bacon (such as Hormel Naturals)
  • 2 cups sliced mushrooms
  • 1/2 cup cooking wine

Any amount of the following:

  • Green onions
  • Crawfish, thawed
  • Shrimp, thawed
  • Diced Ham (such as Hormel Naturals)

Happy Eating Cheesy Things Again!

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