Healthy Alfredo sauce?

I'm going to try this

http://gimmedelicious.com/2017/04/04/skinny-chicken-broccoli-alfredo/

The cauliflower one is DELICIOUS, but it's not alfredo. In my opinion that's one sauce I would rather not mess with and just use a little bit less to coat instead of drowning.

idc what they say, the cauliflower alfredo sauce i found on pinterest was the BOMB! I'm diabetic so was looking for lower carbs. It was thick, creamy, and tasted wonderful. The texture was slightly different but that doesn't bother me. I used it with zuchinni noodles or whole wheat fettucini.

I love chicken alfredo. My go to is either "Classico" or "Bertolli" brand low-cal alfredo sauces as they make the best from what I've experienced. Usually I buy two jars and go home to cook up a bunch of chicken and heat up the alfredo sauce. Get 6 tupperwares and portion out my chicken and sauces. This comes out to approximately 250 calories or so. I freeze it and when I want some, I just put them in the microwave for a few minutes. What I save on calories is the "pasta". I chop up cabbage into thin shreds and boil it and add it to my alfredo sauce after draining. It comes out amazing and total cals is usually only around 350 cals for a big portion and it's VERY filling. You can try other variations, but I would definitely check out those brands for a good amount of sauce for lower calories.

http://chocolatecoveredkatie.com/?s=alfredo

She has some great, healthy alternatives to the real stuff.

base for cheese sauce is:

Melt 3-4 tablespoons butter (there's really no sub for this) in a pot with ~4oz fat free cream cheese

It's going to look weird b/c that ff cream cheese doesn't melt like full fat, but take it slow, keep stirring so it won't burn.

Once the butter and cream cheese have pretty much fused into a goop, add any seasonings (for alfredo perhaps some garlic, salt, pepper, maybe diced mushroom, then stir it around a bit until it's incorporated

Then pour in a cup to a cup or so of low fat milk (it's better if it's close to room temperature)

Then start dumping in any cheese once the milk is warm (don't go to fast, no more than medium heat) while stirring and it should incorporate while you stir. For alfredo you want parmesan, maybe some asiago or provolone. Soft cheeses typically work best.

You have to use full fat cheese, and you have to use full fat butter. Everything else can be subbed for low fat.

The other half of the story is using protein pasta. I use ISOPASTA but it's expensive. Supermarkets usually keep their protein pasta near the gluten free products because they are lentil based usually.

Anyway, there is tons of links and videos on google for this stuff. It just takes some playing to figure out what ingredients you can sub for low cal versions without breaking the food science.

I actually just made an all vegan alfredo dish the other night. I am lactose intolerant so finding substitutes for all those "dairy" foods are hard sometimes. There is a store where I live called "Luckys Market" which is the same as "Whole Foods" and/or "The Fresh Market". They have a vegan alfredo sauce. It tastes just like the real thing! I made some spaghetti squash noodles, mushrooms, Tofu, and vegan alfredo to make a complete vegan alfredo dinner! And it was all under 350 calories!!

Wow, I never thought of using cauliflour as a base for a sauce. That's sort of brilliant!

I think if you want to make alfredo sauce then you need to use gourmet heavy whipping cream with with at least 40% fat. Then make a reduction sauce. However, if you want to make one lower in calories you could use skim or 1% milk and then use corn starch to thicken.