What is better than chicken alfredo? Maybe being able to enjoy your favorite meal without blowing all your points or calorie intake. Granted, I believe some foods are absolutely worth it, but Olive Garden's chicken alfredo is FIFTY-TWO POINTS and 1,480 calories. This almond milk alfredo sauce is only 2SP and 381 calories for the sauce per serving. It's creamy, cheesy, and absolutely decadent.
Since originally posting this recipe, I've experimented with other varieties of mix-ins and seasonings using the base recipe. I've also switched over to cooking with cashew milk more frequently. Try my sun-dried tomato alfredo and my basil alfredo sauce, which are both available in my eBook: Cornerstone Comfort Food.
Fake milk but read cheese
I grew up with the shaker cheese--the shelf stable classic has no business in this recipe. Years ago, Ina Garten was interviewed and was asked in what case is store-bought "not fine." She explained of all the substitutes out there, parmesan cheese was the one thing you should not substitute. I agree.
As a general philosophy, I have been reminding myself and others that YOU DESERVE REAL CHEESE. Yes, fat free is low in points and calories. Shredded cheese is super convenient. Shaker cheese lasts forever. Say it to yourself, "you deserve real cheese." You deserve cheese that melts, that has flavor, that makes you happy. Food is meant to be enjoyed, not something you consider quantity over quality.
Parmesan cheese can be expensive, but you can get it cheap. My two favorite ways to buy parmesan on the cheap are: buying it at Trader Joes OR buying cheese rinds from Wegmans or other supermarkets where available. Typically stores sell the rinds (which I always freeze for soups and stocks) with plenty of cheese to grate. I promise, ditch the shaker cheese and try this once--you'll never go back.
Almond milk alfredo sauce is versatile and tasty
I like making almond milk alfredo sauce mostly because it's delicious, but also because it is a crowd-pleaser. I can usually whip this up pretty quickly. It is a go-to recipe when it's getting late and I have nothing else to cook. This sauce is obviously amazing on pasta, but I love this almond milk alfredo with broccoli, over roasted potatoes, or just as something to dip breadsticks in.
We keep these ingredients stocked in our pantry. However, if I don't have cooked chicken on hand (which I almost always do), I brown up some Al Fresco chicken sausages and throw in some microwaved steamed veggies.
On occasion, I'll add some chopped bacon, chicken, and broccoli for a fast and delicious dinner.
I made the switch to almond milk months ago, but my wife hasn't noticed (I'm well aware of the fact she doesn't have a nut allergy. Don't go surprising people unless you know!).
Subbing in almond milk
Today when I told her it was almond milk, she said it did taste a little different now that I said that, but she's been eating almond milk alfredo for a while now.
If almond milk is not your thing, I've made this exact recipe with fat-free half and
Don't be thrown off by its unappealing color at first. The cream cheese helps mask that a little.
- 3 cups unsweetened almond milk
- 2 garlic cloves of minced garlic
- 1 oz Neufchatel Cheese (the 1/3 fat-free cream cheese)
- 1/4 cup flour
- 2 oz grated parmesan cheese
- kosher salt and pepper
- EVOO Spray
- Spray your pan with EVOO, and cook minced garlic for about 30 seconds on medium heat.
- Add in 2 cups of the almond milk with a pinch of salt and pepper.
- In a separate bowl or jar, mix flour and remaining cup of milk really well. Get it as smooth as possible, then add to the pan.
- Bring to boil, then reduce to simmer. Whisk the sauce, and it should thicken up really nicely. Turn down low as possible.
- Add the cheese when your pasta is almost ready.
- When your pasta is just slightly al dente, add pasta directly to the sauce. Reserve about 1 cup of the pasta water before draining. If your sauce is a little thick, add some of the water. It helps loosen the sauce and coat the pasta better.
I always go with real parmesan over shredded, bagged cheese. The flavor goes much further while using less cheese in the recipe, and the texture of the final dish is amazing.
Serving Size:3/8 cup (6 tbsp)
Amount Per Serving: Calories: 381Total Fat: 25gSaturated Fat: 13gCholesterol: 73mgSodium: 1751mgCarbohydrates: 16gFiber: 1gSugar: 0gProtein: 24g
This recipe is for seven servings because my favorite pasta makes seven servings. I prefer Barilla Plus Protein pasta when I am cooking with WW in mind. It is super filling and 5sp per serving of pasta.
If you like my almond milk alfredo, you'll love:
- Olive Garden Zuppa Toscana Copycat
- 3 Ingredient Dough Breadsticks
- One Pot Alfredo
- One Pot Sundried Tomato Alfredo
- Italian Sausage Pasta Bake
- Turkey Meatballs
As always, if you like this recipe and want to see more, follow me on Instagram @dwardcooks. If you happen to make this recipe and post it, tag me or use the #dwardcooks hashtag. I love seeing people enjoy my recipes!