Alfredo Sauce Entirely from Food Storage

A few months ago when I started into researching about other ways to use Magic Mix, I came across a recipe for Alfredo sauce.  I absolutely love a really good Alfredo sauce.   

Here's my recipe for a perfect Alfredo sauce.  You'll notice it's not very conducive to a societal collapse situation, unless you happen to have a dairy cow at your disposal.

Perfect Alfredo Sauce

• 1/2 cup butter
• 2 tablespoons cream cheese
• 1 pint heavy cream
• 1-2 teaspoons garlic powder
• 2/3 cup freshly grated Parmesan or Romano cheese
• dash nutmeg
• salt and pepper to taste

In a medium saucepan over medium-low heat, melt the butter and then whisk in the cream cheese.  Whisk in the heavy cream and garlic powder.  Simmer and stir frequently until the sauce thickens, about 10 minutes.  Stir in the cheese and nutmeg and add salt and pepper to taste, stirring until cheese is completely melted.  Serve over noodles.  

Every other Alfredo sauce recipe gets compared to this one.  

Here's the Magic Mix version of Alfredo sauce:

• 2/3 cup Magic Mix 
• 1 cup water 
• 1 cup Parmesan cheese 
• dash of salt, pepper, and nutmeg

Combine Magic Mix and water in a small saucepan over medium heat. Stir rapidly until it starts to bubble.  Reduce heat and stir in cheese and seasonings.  Serve over noodles.

For me, this was kind of a fail.  The taste was acceptable, but the texture wasn't so great.  No one's running to the sink to vomit, but no one wants to finish it, either.  It's just too starchy, and not really smooth and creamy like our grid-up and happy days sauce above.

So here's the next attempt at a long-term food storage Alfredo sauce.  It's pretty good, especially for being low-fat.

Long Term Food Storage Alfredo Sauce Using Yogurt

• 2 tablespoons butter (or coconut oil)
• 1 1/2 teaspoons garlic powder
• 1 1/4 cups homemade yogurt (using this recipe)
• 1/2-2/3 cup Parmesan cheese
• dash nutmeg
• salt and pepper to taste

Melt butter in a medium saucepan over low heat.  Stir in garlic powder and yogurt, and then add in cheese and seasonings.  Serve over noodles.

Note:  It is very important to keep the heat low.  If the heat is too high (or your noodles are too hot when serving), the sauce will curdle.

This sauce comes together super quickly.  Much more importantly, it actually tastes pretty good.  I could serve this to friends and family without any embarrassment at all.  It's not at all starchy like the Magic Mix sauce above.  Yeah, you know you're missing out on the fat of a perfect Alfredo sauce, but  knowing that it's lower in fat makes up for it (a little bit).  What is super amazing to me is that this is all from what I consider long-term food storage ingredients.  The yogurt is all food storage, Parmesan cheese can be stored at room temperature for at least a year, and coconut oil keeps for at least five years.

Give it a try, and adjust it to your tastes for your own perfect Alfredo sauce.

Links to related posts:
Making Thick, Creamy Yogurt
Magic Mix