GAPS Alfredo Sauce
- 4 tbsp butter
- 2 cloves of fresh garlic put through a garlic press or minced finely
- 2 cups dripped whole fat yogurt * (how to make GAPS yogurt)
- 3 cups shredded parmasean plus more for topping**
- pepper to taste (optional) ***
- 1-2 cups cooked chicken, turkey, ham, shrimp or other meat (optional)
- 1-2 cups cooked veggies like broccoli (optional)***
Melt butter in a large sautee pan on medium heat. Once it is melted stir in garlic and cook just till fragrant. Add the yogurt and stir till combined and then add in the cheese. Use a whisk to keep stirring over medium heat till all the cheese is melted and combined. This takes several minutes so be patient and don’t walk away. Add pepper (optional), meat (optional) and vegetables (optional) at this point and heat through.
Serve over noodles and topped with more shredded cheese. We had it over spaghetti squash but I think it would be even better over Zucchini Noodles.
*I started with about 3 cups of yogurt and ended up with 2 cups of dripped yogurt. The more you drip it the thicker the resulting sauce will be. To drip yogurt line a collander with cheese cloth and suspend it over a bowl. Pour the yogurt into the cheese cloth and allow the whey to drip through till you reach the desired consistancy.
** I made my own shredded parmasean in my food processor right before I made this recipe. Freshly grated cheese melts very easily. The shreds were pretty big. I did not pack the cup really tightly. I think that if you measured a parmeasean that comes in tiny bits you will probably need less of it.
***If you are on the LOD use white pepper and choose low oxalate veggies.
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awesome! I have been craving sauces lately; I finally mastered hollandaise, but it’s a pain to make it. This sounds so easy and tasty!! Thanks for the recipe!
I really like sauces but my kids don’t. Wonder if they would like hollandaise….
Patty this recipe looks soooo delicious! When’s your cookbook coming out 😉
Let me get at least a year of blogging under my belt first.
This makes me think that I really need to buy a spiralizer! It sounds so yummy, and will be a great way to use up kefir when we make too much-which is most of the time. I love kefir in quiche, so I think I will love it in this sauce!
I think kefir would be great in here too. A bit stronger in flavor but that is ok. I used some yogurt that I had that was a bit over 2 weeks old so most of the probiotics were already gone and I didn’t feel so bad about cooking it.
Oh and absolutely buy a spiralier! I so regret not getting it when we first started GAPS.
Yay!!! I am not able to have tomatoes because I’m sensitive to nightshade plants. My daughter and I love pasta, and I just purchased a spiralizer, but couldn’t find a GAPS-friendly Alfredo Sauce. I tried several times to make my own, to no avail. Just two days ago I wondered if yogurt would work. Now I know and can use this recipe. Thanks so much!
I officially just joined the spiralizer club. I followed your link and bought the same one you have. I have been putting it off because of it only doing the one thing. I typically stay away from single function gadgets, but your alfredo sauce recipe pushed me to make an exception!
Nicole,
I don’t think you will regret it. I resisted too because of similar thoughts and I “could” make noodles with a peeler but it wasn’t at all the same. It really does fulfill that noodle craving like nothing else on GAPS.
I can just imagine how rich this tastes! Bookmarking it in case I can have dairy someday.