Charleigh and I put our heads together and with a few pointers from Joshua we came up with this delicious cream sauce.
We grilled up some chicken breast seasoned with an Italian blend then tossed it all together with DreamFields spaghetti. Yummy! We ran out after each of the kids had 3rds. There were no left overs.

Dairy Free- Roasted Garlic Cream Sauce
1 bulb roasted garlic (smooshed up) If you need tips on how to roast garlic first look towards the end of this post
2 TB Olive Oil (or non-dairy butter substitute)
4 TB flour
1 can chicken broth (14 oz)
4 oz Tofutti brand imitation cream cheese.
1 TB freshly grated nutmeg
salt and pepper to taste

In a sauce pan, heat oil or melt butter with flour over low heat. Stir rapidly and cook for 1-2 minutes.
Gradually stir in chicken broth while stirring. Bring to boil and cook for 2 minutes. Continue whisking.
Cook till mixture thickens enough to coat the back of a spoon.
Thoroughly mix in the “smooshed up” garlic.
Stir in imitation cream cheese one spoon at a time till melted and smooth.
Add Nutmeg, salt and pepper.

Enjoy.

This sauce is so basic you could use it a hundred different ways. It would be easy to double or triple.

With the advice of Joshua we included roasted garlic but you could customize and tweak it anyway you want.

A dash of red pepper flakes would liven in up. Some fresh basil and thyme would be great. Maybe even a combo of sage and mint could come in handy. For the tex-mex inclined I’d throw in some thyme, cumin, and green chilies for a great enchilada sauce maybe I’d even throw in some Tofutti Sour Supreme

If you want a thicker sauce just let it cook a while longer before you add the “cheese”. If you want it thinner, add more liquid.

Oh, and for the vegan out there, just replace the chicken broth with some veggie broth or maybe some soy or rice milk.

For you regular folks, go ahead and replace everything with the real stuff if you feel so inclined.
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How to roast garlic:

Remove papery outer skin from garlic bulb (do not peel or separate cloves).
Cut top off bulb; brush with 1/2 teaspoon oil.
Wrap in heavy-duty foil.
Bake at 425 for 20 minutes
When garlic cools remove from papery skin and enjoy.
You can spread this on toast, mix it into potatoes, stir into dips and sauces or just eat it straight like Joshua does.

Roast up a bunch and store it in a jar covered with olive oil. It’s alway good to have some sweet garlic in the fridge.

milk allergy, dairy free