Prep time: 10 minutes

Cook time: 10 minutes


3 tablespoons butter

2 cloves garlic, minced

3 tablespoons flour, divided

1 cup Mariani Original Unsweetened Walnutmilk

1/2 cup vegetable or chicken broth

1 cup shredded Parmesan cheese

1/2 teaspoon sea salt

Freshly ground pepper to taste


Melt butter in a medium saucepan over medium heat. Add garlic and cook for 1 minute stirring constantly. Add 2 tablespoons flour; cook and stir for 1 minute more. Slowly whisk in Walnutmilk and broth. Cook, whisking constantly, until mixture is thickened and bubbly. Reduce heat to low and toss the cheese with the remaining tablespoon of flour. Add a small handful at a time to the sauce, whisking until smooth and melted before adding more. Season with salt and pepper. Makes 1 2/3 cups.



Pesto Alfredo

Stir 1/3 cup prepared basil pesto into alfredo sauce.


Sun-Dried Tomato

Stir 2 to 3 tablespoons minced sun-dried tomatoes into alfredo sauce.


Wild Mushroom

Cook 1 slightly heaping cup chopped baby bella or other wild mushrooms in 1/2 tablespoon butter for 5 minutes or until browned and soft. Stir into alfredo sauce. 

trevor ferruggia