Goat Cheese Alfredo Sauce #glutenfree

Why make a Goat Cheese Alfredo Sauce?

Besides the fact that it is just really, really good… For people with casein digestion issues, it may add a whole new option to your dinner menu if you can tolerate goat’s milk!

The protein casein in goat’s milk is processed, and likely digested differently, than casein from cow’s milk.  You can read a little more about that in this post.  So I was really excited to make this simple Alfredo sauce with ghee, certified GF oat flour (you could probably use any GF flour that doesn’t contain xanthan gum), coconut milk, goat cheese, honey, salt and a pinch of paprika.  And not react to it.

Imagine all the ways you could use it.

Here we made an old school sun-dried tomato and spinach pasta dish for Meatless Monday.  I haven’t baked with it yet but I think it would work in casseroles.  I’m thinking about making a rice, chicken and broccoli dish with the goat cheese Alfredo sauce.  Or maybe a risotto?  Spinach & veggie lasagna with white sauce… Add in some red marinara sauce and that opens up even more potential dishes.  What are your ideas and suggestions?

Dietary Issues & Food Choices

One of the challenging things about digestion problems and inflammation is figuring out what you can and can not eat.  Keeping track of how my body reacts to certain foods helps narrow down bad actors.  I often find myself asking whether it is the food itself or is it because it isn’t organic?  Are trace pesticides disrupting my gut microbiome?  It has been quite a journey and I have found that I can actually eat certain foods that used to give me problems, like tomatoes, if they are organic.  We’ve even converted to all organic spices.

Also, we try to avoid trace glyphosate in our food, so we look for non-GMO foods as well.  It’s a shame because the GMO technology is pretty incredible, but the use of glyphosate (the active ingredient in Round-Up) kills most bacteria and could be disrupting our gut microbiome as well.  Outside of Celiac disease, I wouldn’t be surprised if most people having a reaction to gluten/wheat is somehow connected to the glyphosate sprayed on wheat before harvesting.

We’ve also removed xanthan gum from our diet because it seemed to disrupt that delicate balance in gut bacteria.  Anyway, the list goes on… and the cleaner, the less processed, the fewer ingredients, the better for me.

The Recipe

Once we get passed all the dietary restrictions, we can have a little fun in the kitchen.  I’m constantly trying to recreate comfort foods that are “clean” or “free from”.  Like I said, we started with the goat cheese Alfredo sauce and made a delicious pasta dish with organic sundries tomatoes, spinach, asparagus, and gluten-free organic non-GMO corn/quinoa pasta.   And it was delicious!

We cooked everything first and then added the prepared sauce at the end and tossed everything together before serving.  Hope you enjoy!

Goat Cheese Alfredo Sauce #glutenfree
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  • 2 tbsp ghee
  • 1/2 tbsp certified GF oat flour
  • 1 1/2 cups coconut milk
  • 3-4 oz goat cheese
  • 1 tsp local honey
  • Pinch paprika
  • Salt to taste


  1. Melt the ghee in a small sauce pan. Add the oat flour and stir with a wooden spoon for about 2 minutes over medium heat to create a roux.
  2. Slowly stir in the coconut milk and bring to a low boil as the mixture thickens, about 5 minutes. It should be thick enough that it sticks to the wooden spoon.
  3. Then add the goat cheese, honey, paprika, and salt. Stir well over lowered heat until the goat cheese melts and everything is well incorporated. Taste test to adjust to your preferences.

Deana Larkin Evans

Hi! I'm Deana. This food blog is all about cooking wholesome real food and developing gluten free recipes for some of our favorite comfort foods. I also create weekly menus to save time and money while reducing stress and food waste. I had to start eating gluten-free in 2010 and dairy/casein-free (except for the occasional Parmesan or goat cheese) in 2014. I'm kind of a science nerd, too. In the '90s, I earned an undergrad degree in biochemistry from The University of Texas at Austin. Hook 'em! Then followed up with a PhD in biochemistry and a law degree from the University of Houston. I recently earned a certificate in genomics/sequence analysis from Johns Hopkins University, where I also took a very cool food microbiology course.

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