Y’all have been BEGGING me for this recipe! And not going to lie, it really is that good – so good that if I didn’t make it, I would want the recipe too. So I get it. No shame in my diary free game. I will have to say, there are lots of reasons this is good, but I think THE REASON it is perfect is the zoodle texture. I have a spirilizer that makes THE BEST zoodles, it’s easy to operate and makes the zoodles so thick and hearty and really does help with them not getting soft and soggy. I really encourage you to grab this spirilizer if you are going to add zoodles to the rotation very often. It’s by far the best and easiest one I have ever worked with.
DAIRY FREE ALFREDO ZOODLES
4 tablespoons of ghee or coconut oil
8 oz cream cheese or dairy free cream cheese
1 can full fat coconut milk
4 zucchini squash
Salt, pepper, garlic
optional: Chicken, shrimp, steak
In a large pan, begin to melt your ghee or oil over medium heat adding in your cream cheese. As that begins to melt, open your can of coconut milk and just use the top thicker part of the coconut milk into your melted cream cheese and butter (about half the can). Add 1 tablespoon of garlic. Salt and pepper to taste. I prefer alfredo sauce to be extra peppery so I go overboard with the pepper.
If you are using a protein, cook that separately and add to your dish later. I used shrimp for mine that I just pan seared and sat aside until I was ready to add to the mix.
Once my alfredo sauce is all melted together and flavors are combined, turn off your burner and add your zoodles and protein. Stir together and serve immediately.
This is SO good and even easier than that! Just writing out the recipe makes me want it right now!
P.S. This would be SO GOOD with sundried tomatoes too!