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!
Andrea
Nov 10, 2012 @ 12:35:56
Thank you so much for this! I discovered I’m lactose intolerant over the summer, and I’m slowly learning a new way to cook. I look forward to your recipes, and I will definitely try this one!
Jaime: thefreakfoodgourmet
Nov 12, 2012 @ 08:43:08
Thank YOU for stopping by! I’m sorry you have lactose intolerance. But thankfully we live in a day and age where alternative, delicious foods are available to take the place of animal dairy products! 🙂
Jenny
Dec 04, 2012 @ 08:19:20
I just had to write and let you know how ABSOLUTELY FABULOUS this recipe is! I have made this twice for my family( my husband and 3 kids have no allergies what-so-ever) And all of us LOVED it! It is such a blessing to be able to enjoy Ooey gooey cheesy goodness again. Thank You
Jaime: thefreakfoodgourmet
Dec 04, 2012 @ 13:33:44
THANK YOU for your kind words! What a blessing. So glad you can enjoy Alfredo again! 🙂
Christy
Mar 05, 2013 @ 16:56:09
Wow! Amazing recipe. Made this for my DF son and the non DF son was so impressed, he requested it for dinner. Does it freeze well?
Jaime: thefreakfoodgourmet
Mar 21, 2013 @ 10:05:33
Thank you!
Jaime: thefreakfoodgourmet
Mar 21, 2013 @ 10:16:27
I have never tried to freeze the leftover sauce, but I don’t see why you couldn’t! I keep my Daiya shreds in the freezer since they do not last long in the fridge. I would suppose you could do the same with the sauce. 🙂
Nicole
May 03, 2013 @ 01:44:57
I have only tried this without anything but the sauce and it is great on it’s own! Thank you for this recipe! I did try an alternative with this recipe (homemade hamburger helper). We don’t eat beef so it’s actually made with ground turkey. So very simple! Brown the ground meat of choice, put the can of coconut milk in with the browned meat, let it heat for a few seconds, toss in a bag of daiya cheddar cheese, stir and let it mingle and melt and it is the bomb! I’m not sure if using ground beef would require draining but I never drain my meat. I just wanted to make that note anyway. I mix the cooked pasta (usually shells or elbow) right into the skillet with it and stir it all up together. I can put almost a whole bag of the tinkyada noodles in. My hubby and daughter can have dairy so they put ranch dressing in theirs and say it tastes even better. Soooo unhealthy but it sure does in a pinch!!
Jaime: thefreakfoodgourmet
May 03, 2013 @ 08:44:45
Isn’t creativity wonderful? Thanks for the great feedback! 🙂
Nicole
May 03, 2013 @ 11:45:19
Ha-ha! Not creativity, just desperation when there was no dinner plan! Your version, now that’s creativity! I must try the full version one of these days. It looks insanely good! I’m sure many others have done the hamburger helper thing. It’s just so easy for those days when you have this stuff on hand and need a last minute fix. Thanks so much for responding with all of your “aughhhhhhhhh!” moments going on.
Bree
Jun 09, 2013 @ 00:24:11
This looks so yummy! I’m temporarily dairy & soy free while nursing my milk protein allergy baby, and really missing pasta (not a tomato sauce fan!). I have all these ingredients in the fridge so I think dinner tomorrow is decided!
Jaime: thefreakfoodgourmet
Sep 23, 2013 @ 08:59:43
I hope you enjoyed the alfredo sauce! I am endeavoring to post more in the coming weeks and months. Thank you for your kind words!
Whitney
Jun 14, 2013 @ 11:54:13
Thank you so much for this recipe! I made this last night and it was delicious! I’m still eating the leftovers, which might even be better! I was skeptical at first because the cheese seemed very stringy while melting. But no worries! It turned out to be a great consistency! Just make sure to wash your dishes after you eat otherwise it may congeal and be tough to get out!
Jaime: thefreakfoodgourmet
Sep 23, 2013 @ 08:56:52
Thank you so much for your feedback and sweet words. I truly appreciate it!
Emily
Oct 08, 2013 @ 11:20:06
We are trying this tonight on a gf pizza crust! 🙂
Jaime: thefreakfoodgourmet
Oct 24, 2013 @ 19:52:22
YAY!! 😀
J'Marinde Shephard
Oct 14, 2013 @ 06:24:57
Just curious, are you saying that this brand of bacon (rather than Applegate Farms) is allergen free?
(free of dairy, soy and gluten?)
Jaime: thefreakfoodgourmet
Oct 24, 2013 @ 19:52:08
Yes, it sure is!! And it can be found at Wal-Mart too!
J'Marinde Shephard
Oct 14, 2013 @ 06:25:33
PS:
Thank you SO much for this recipe!!!
Jaime: thefreakfoodgourmet
Oct 24, 2013 @ 19:51:45
My pleasure!