Name: Paleo Fettuccine Alfredo Sauce
Ingredients: 1 can full fat coconut milk; 2 tbsp arrowroot starch; 1 tbsp coconut flour; 2 tbsp beef tallow OR ghee; 2 tbsp nutritional yeast; ½ tsp salt, or more to taste; 1-2 tsp lemon juice OR apple cider vinegar; 1 clove minced garlic; ¼ tsp black pepper

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Ingredients

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1 can full fat coconut milk

2 tbsp arrowroot starch

1 tbsp coconut flour

2 tbsp beef tallow OR ghee

2 tbsp nutritional yeast

1/2 tsp salt, or more to taste

1–2 tsp lemon juice OR apple cider vinegar

1 clove minced garlic

1/4 tsp black pepper

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Instructions

In a small bowl combine ¼ cup coconut milk and the arrowroot starch and coconut flour. Mix to form a paste and set aside.
Combine the remaining ingredients in a small saucepan on the stove. Heat over medium-low as you add in the paste. Whisk to combine.
Cook, stirring constantly, until the sauce begins to thicken – 3-5 minutes.
Serve warm over paleo-friendly noodles – I love this sauce with spiralized sauteed butternut squash noodles!

Notes

Enjoy this sauce when it’s warm, or store it in the fridge in an airtight container for 3-4 days.