Paleo Dinner, Paleo Recipes

Paleo Alfredo Sauce

Paleo Alfredo sauce is one of those recipes that has its die-hard fanatics. Why? Because it tastes heavenly when served over anything. To accommodate various dietary decisions and restrictions, there are two different versions of alfredo sauce featured here. One is the classic Italian alfredo sauce, made with heavy cream, parmesan cheese and butter. The other is a non-dairy alfredo sauce that has no cream or cheese and that is made from cauliflower. Both taste great with some garlic and fresh parsley added in.   

Paleo Alfredo Sauce

Total Time to Make: 15 minutes

Prep Time: 5 minutes

Cook Time: 10 minutes

Servings: 2

Classic Italian Alfredo Sauce


  • 5 tablespoons butter
  • ½ cup heavy cream
  • ½ cup parmesan cheese, shredded
  • Sea salt, to taste
  • Black pepper, to taste


  • 2-3 garlic cloves, minced
  • Bunch of parsley, minced


  1. Place the butter in a pot and melt it over medium heat.
  2. Once the butter has melted, add the remaining ingredients.
  3. Stir the sauce until it is smooth and thick and the parmesan cheese has melted completely. Don’t let it come to a boil. It is important to stand over it as it cooks so that it doesn’t burn on the bottom and so that the sauce doesn’t start boiling.
  4. Remove from heat and let stand so that it thickens. Serve.

Dairy-Free Cauliflower Alfredo Sauce


  • 1 head of cauliflower, cored and chopped into chunks
  • 1 shallot, minced
  • 1-2 tablespoons coconut oil
  • 1 cup chicken broth
  • Sea Salt, to taste
  • Black pepper, to taste


  • 2-3 garlic cloves, minced
  • Bunch of parsley, minced
  • Coconut milk


  1. Core and chop the cauliflower into relatively large chunks. Steam until tender.
  2. In a separate pot, heat coconut oil and sauté shallots (and garlic, if using).
  3. Add chicken broth to the shallots. Once mixture has heated up, remove from heat.
  4. In a blender, blend together the shallot-broth mixture and the steamed tender cauliflower. Add the remaining ingredients into the mixture and blend until you have a smooth and creamy sauce. If you do want to use parsley, you can either blend it in or serve it on top once the sauce is done.
  5. If you find that the sauce is too thick, you can add some coconut milk.

You can make your alfredo sauce in large batches for quicker use in the future. The sauce can be stored in lidded mason jars in the fridge, or in Ziploc bags in the freezer. When you want to use it, just take a bag out, let it thaw, reheat the sauce and serve! Try alfredo over vegetables like broccoli, squash, peppers or zucchini. It also tastes great over breaded chicken breasts or roasted chicken. However you chose to enjoy it, just remember that it’s always a good idea to share with others – even our most prized possessions!

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