Dairy-Free Cream Sauce

df cream sauce on pasta

Go Ahead Honey, It’s Gluten Free is a monthly blog carnival that is run by Naomi of Straight Into Bed Cakefree and Dried.  However, each month the carnival is hosted by a different blogger.  June’s hostess is Zoe’s of Z’s Cup of Tea.  There is still time to join this month’s carnival since Zoe extended the deadline to Sunday, June 27th.  Click on the link for more details.

Zoe’s theme for this month is Dairy-Free Delights.  That’s perfect for me since I recently began eating dairy free.  Ironically, I’m doing my first dairy challenge today, and I’m sitting here eating ice cream since it is almost 100 degrees outside.  However, I have been very strict since beginning my dairy-free diet over a month ago. I accidentally ate dairy twice in the first week or so, but since then I’ve been as careful as I am with gluten. I’m surprised I haven’t noticed a difference in how I feel, but there are a lot of things that play into that and I might have other food intolerances as well.  I’m doing this challenge because I’m curious to see how I’ll react.  However, I’m planning on staying dairy-free for a while.

I can’t wait to see what other dairy-free delights are submitted.  Though I was excited about the theme, I realized earlier this week that the deadline was almost here, and I didn’t have anything to submit.  That’s when I decided to make a dairy-free creamy pasta sauce.  The thing I don’t like about this recipe is that it requires using an ingredient that may not be readily available to most people.  Maybe it is, I just don’t know.  I found Mimiccreme cream substitute at my local health food store.  It is gluten-free, dairy-free, and soy-free, but it does contain nuts.  I used the unsweetened variety.

We were very impressed with this cream sauce.  My middle son who is not a big cheese fan said that he liked it much better than regular Alfredo sauce.  I found the Mimiccreme to be thinner than regular cream, and therefore I added some cornstarch to thicken it up.  This is a very simple and versatile recipe, and I hope you feel free to play around with it.

Dairy-Free Cream Sauce
Author: 
 
Ingredients
  • 2 Tablespoons coconut oil
  • 2 Tablespoons olive oil
  • 1½ cups Mimiccreme (unsweetened)
  • ¼ teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 1 Tablespoon corn starch
  • 3 Tablespoons cold water
  • salt & pepper to taste
Instructions
  1. In a large skillet, heat the coconut oil until melted.
  2. Add the olive oil, Mimiccreme, garlic powder, and Italian seasoning.
  3. Heat and stir until hot.
  4. In a small bowl or cup, stir together the corn starch and cold water. Add to the skillet and stir to combine.
  5. Heat and stir until bubbly and slightly thickened.
  6. Stir in salt and pepper to taste.

df cream sauce in pan
I added ground beef that I had cooked and frozen.  I added a lot for two reasons.  One, I was cleaning out my freezer and it needed to be used.  Two, my oldest son has a summer job where he is physically active and works long, hot hours.  He comes home very hungry and consumes large quantities of food.  So after adding meat, mine looked like this:
df cream sauce with meat

Afterwards, I wished I had not put so much meat in and just saved the extra for my son to add to his, but once it was in there I couldn’t do much about it.  I would like to make this sauce again and just enjoy the sauce by itself on pasta.  It really was good.

This post is linked to Slightly Indulgent Tuesdays.  Stop by for more fabulous food mad a little bit healthier.




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Comments

  1. Brenna Kater, the Oceanskater says:

    What kind of pasta is that? I make a gravy-like sauce that you might enjoy – I think I may have gotten the original recipe from one ofd your carnivals.

    http://oceanskater.blogspot.com/2009/04/turkey-sausage-gravy-biscuits.html

    Also, some sources say casein stays in your system for up to 6 weeks. So you may not see the effects of being dairy-free until you've eliminated all traces of dairy for 6+ weeks.

  2. The Gluten-free 'Dish' says:

    Linda, I am happy you found substitutes for dairy. This looks really good! Just so you know, I saw the Mimiccreme on the shelf TODAY at Earth Fare, a NC healthfood store. (I didn't buy it only because of the nuts.) Coconut milk works well for me in case someone else is unable to locate it in their store.

  3. Heidi Kelly says:

    Hi Linda, Your sauce looks delish!

    I just discovered MimicCreme too, but I had to order mine, I can't find it in my local stores. I ordered the sweetened by accident but it makes a great ice cream! They also have a new product now that you can whip up as a topping, I'll let you know how it does once my order arrives!

  4. gfe--gluten free easily says:

    I've wondered about that product, but as you know I'm often reluctant to use specialty products. Just usually not sustainable for easy living IMO. I'm not sure where I could buy it around here and I'm not interested in ordering in online, but, that's a really great recommendation from your son! I would like to have an alternative to coconut milk … I love using it, but it's not the best for everything. Anyway, your cream and dish look delicious, Linda. And, it also looks like it would be a good entry for Diane's "Hamburger Helper" round up. :-)

    Shirley

  5. Tasty Eats At Home says:

    I've never heard of Mimicreme, but this does look delicious! I'll hope for you that you can indeed tolerate dairy. At least then, even if you decide to stay away from it, you won't have to worry about getting sick from small accidental amounts, like you would gluten. Although if you do find that it bothers you – I wanted to tell you that I was turned on to a gluten-free, dairy-free, raw, vegan cheesecake place yesterday! So we can still enjoy cheesecake – hooray!

  6. That looks like such a delicious and simple recipe! I haven't tried mimiccreme as of yet – still need to give it a go.

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  8. Stephanie says:

    Yum! I've got to try this one! Just got back from a family reunion where my aunt made gluten and dairy free biscuits and gravy, using almond milk. Tasted real enough for me! I'm going to have to do some experimenting with dairy free sauces. I sure do miss my Alfredo pasta!

  9. Now, THIS is the kind of dish my husband grew up on :) A thick and meaty meat sauce over rice or pasta. And good idea Stephanie … think I'd try it over biscuits, too.

  10. Re: mimic creme cream. What department at your helath food store did you find this substitute? I don’t htink I’ve ever seen it.
    Thanks, Kathi

  11. Carolyn says:

    It would appear that Mimiccreme can no longer be purchased. Do you have any suggestions on an alternative?

    Thanks

    • I just discovered that recently. I have successfully used full-fat canned coconut milk in another recipe, but I haven’t tried it int this one yet. I think it would work well or any other milk substitute. It just won’t be quite as thick so maybe use a little less, or add a little more corn starch.

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