**There is now an easier to follow recipe at my new website: CLICK HERE
::Before we begin, I will make a disclaimer. I am a computer dunderhead. Which explains some of the weird, funky highlights in the post below. I have no idea how they got there, I have no idea how to make them go away. So please ignore them. I cook better than I compute. Thanks!::
So, I cannot take all the credit for this baby as it was my hubby who actually came up with the idea and made the first batch we ever ate.
But the following is all mine, lest you think I am plagiarizing or something silly like that.
You will love me for how easy and simple it is.
Or you might just like me, but that's fine too.
Oh, and if you don't like seafood, I'm cool with that.
You're weird, but I'm cool.
Simply serve sans the seafood or with any other meat you would like to be involved in this Alfredo relationship.
So first, get yourself some allergy free bacon, such as:
Fry up half the package in a skillet.
Remove and drain on a towel when the bacon is nice and crispy. When it is cool, crumble it all up.
Drain *most* of the grease and reserve just enough to saute' mushrooms.
Next, add your mushrooms to all that bacony goodness.
Then, add about 1/2 cup of burgundy cooking wine to the skillet. This is optional for those who either cannot tolerate the ingredients or just don't realize that there is hardly any alcohol in cooking wine and whatever is there simply cooks off anyway *inhale!*.
Chop up some green onions and throw them in there too. Do not cover the skillet at any time. Let those shrooms absorb as much of that liquid as possible and stir up those bacony bits into it also.
The next part is of your choice of meats. Since I was making this for my hubby, he requested shrimp, crawfish, (which he affectionately refers to as 'sea bugs'. Nice.) bacon and ham. I always rinse, thaw and drain my seafood first. You may add whatever protein you want here at this point.
Saute' all the meats (except for the draining bacon) until they are heated through and/or cooked. I also added ham (Hormel Naturals). Drain off the liquid (toss it!) and transfer the meats/shrooms/onions and bacon into a bowl.
Cover the bowl with foil to keep the meat warm.
Next, you will need Original UNSWEETENED almond milk. (If you are allergic to almonds, use the best unsweetened original milk product you have.) You will also need Earth Balance spread and one package of Daiya cheese substitute.
Melt 1/4 cup Earth Balance in the skillet with one to two cloves of minced garlic and a shake or two of pepper.
Then add 1 1/2 cups of the almond milk. Heat the mixture for a few minutes on medium heat.
Then add the entire package of Daiya. See how liquidy it is? Never fear! It will thicken. I promise.
Now it is the waiting game. You will need to stir, stir, stir your milky, cheesy, Earth Balancy mess. I use a slotted spatula so I can squish all the cheese down as it melts and scrape the bottom of the skillet.. Keep it on medium heat.
Keep stirring until the mixture thickens.
At this point, turn your heat down to medium low (or low if your range runs hot) just so that the cheesy mixture bubbles. Your cheese will be almost melted.
Once the cheese is melted, add your meats back to the sauce.
Keep it on low until ready to serve, stirring every few minutes.
Cook up some allergy free pasta.
And serve your yummy sauce over the top of it.
And then be speechless because it is so amazingly yummy!
Dairy Free Alfredo Sauce
1/4 cup Earth Balance Spread
1 1/2 cups Original Unsweetened almond milk
1 Package Daiya Mozzarella Shreds
1-2 cloves garlic
Meats and Such for the Sauce
1/2 package allergy free bacon (such as Hormel Naturals)