I think that the trend of “Meatless Mondays” is a great idea and since I don’t eat animal products I have a bunch of recipes that I’ve created or adapted to give both me (and my gluten and dairy free boyfriend) decent alternatives to the ‘norm’. I definitely missed the rich, creamy taste of alfredo sauce when I first gave up dairy products, but with this alternative and lovely subtle peanut taste I no longer crave it.
You can make this with any kind of pasta, any assortment of veggies, and pretty much any meat alternative. I chose extra firm tofu which I scrambled with my zucchini, but heart of palm also works really well. Sprinkle it with a tablespoon each of chia seeds and hemp seeds and maybe a few peanuts to bring out the peanut butter in the sauce and your protein requirements are good to go!
Creamy Peanut Coconut Milk Alfredo Sauce
Makes 4 servings
14 floz Coconut Milk
1/3 cup peanut butter
1 teaspoon garlic powder
salt and pepper to taste
Warm coconut milk in a small saucepan until just before boiling. Add in peanut butter and stir occasionally until combined. Stir in garlic powder and let simmer until your pasta is finished cooking.
It’s that easy, and it is super rich and delicious! Definitely worth the indulgence!