There are a few of these recipes going around Pinterest and when I saw them I thought "God is a God who answers prayers!" I mean COME ON!!!?? Supposedly this packs on 50 total calories and under 3 g fat, over the cream sauce of 500 with 30+ g of fat!
There are just some things in the world you know you will never really get to have too often if you want to be in any decent shape. I get a little sad around ice-cream, milkshakes, cake, fried chicken, biscuits n gravy, and Alfredo sauce. I just know its something I can only allow myself to have once in a great while. This recipe can be made purely vegan or fully dairy free- and is naturally gluten free (cream gravy GF?!?!) . I do however in an attempt to replace Alfredo or an Italian type dish, think the use of a bit of Parmesan tricks the tongue into thinking its a full blown cream sauce, calories and all. Without the sprinkle of Parmesan and the addition of a bit more bullion it then tastes like an amazing cream country gravy.
I used to live on such tempting things when I was under 23 and thin. But now I know my metabolism can't keep up. I can't make a habit of such debauchery. But I try my best to find WORTHY substitutions for the palate. My other issue centers around dairy. I'm not intolerant, but its not good for my skin allergies. So I have to pass on it more than I can enjoy it. The lactose is nearly gone in cheeses aged over 2 years so from time to time I will allow a nice aged cheddar or Parmesan.
Play around with these and see what suits your fancy! This made enough sauce for me and my kids- you could double for a bigger crowd. Give it a try all the way to the table because at first I wasn't sold when I just tasted it by itself, but then after the serving of with pasta and biscuits!? whoo hoo! Happy Girl!
1 lg Head of Cauliflower- steamed until fork tender, not too thick and not too soft
1-2 c. Broth (I love and can't live without 'Better than Bouillon' chicken base- use the veggie if veganizing- if country gravy I'd make it a bit saltier than the Alfredo version)
1/2 cup Coconut Creamer or Soy Creamer substitute (NOT canned coco milk but unsweetened type for your coffee found in the dairy isles- see below)
5-8 Garlic Cloves (I actually roasted my garlic first and the country gravy option would use 3-5 cloves- I personally like the smokey smooth flavor of roasted garlic but you can raw it if ya like mega garlic or just saute it in a pan before blending)
1T Olive oil
Salt & Pepper to taste
Chopped fresh parsley
FINELY PUREE ALL OF THESE IN A BLENDER OR FOOD PROCESSOR STARTING WITH HALF THE LIQUIDS, UNTIL SMOOTH CREAMY CONSISTENCY (Remember its easier to thin out this sauce than steam more cauliflower to thicken it- you can add a bit of tofu to this if you want added protein but go easy as tofu can have a sort of interesting after taste with this recipe).
Finish cooked pasta in this sauce in a pan on med low heat- don't over boil this sauce. Serve and sprinkle each dish with a few spoon fulls of shredded Parmesan. Delicious with grilled chicken, shrimp, garden tomatoes and basil! If you aren't shy of cheese you could add about a 1/2 cup of shredded cheese directly to the sauce versus controlling the cheese portion per plate like I have to.
Serve over biscuit with breakfast sausage crumbles or meat substitutes. Delicious on mashed potatoes, chicken and anything cream gravy goes with!
Chicken, Vegetarian, Beef, Shrimp, Mushroom MM! Unsweetened Coco Creamer