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DAIRY-FREE ALFREDO SAUCE WITHOUT CAULIFLOWER
Food & Drink
1 pound white baby potatoes (apprx 3 potatoes), peeled and roughly chopped1 teaspoon olive oil3 cloves garlic, minced1 small onion, chopped1 cup vegetable broth5 Tablespoons dairy-free butter substitute (can use normal butter if desired)
Fill a medium saucepan with water enough to cover chopped potatoes. Bring to a boil, cook potatoes until they come clean off fork.In a large skillet on medium heat add olive oil, garlic, onion. Cook until onions are translucent in color.Once potatoes are cooked, drain water.Add potatoes, cooked onions, and vegetable broth to blender.Pulse on high for 1-2 minutes until mixture is smooth.Pour back into skillet on medium-low heat, add chopped butter and heat mixture back up until butter is melted and incorporated into.