For my single-serving “Alfredo sauce”, I do about 1 tbsp butter, 1 tsp garlic, 2-3 tbsp HWC, 2-3 tbsp shredded Parmesan, and 2-3 tbsp cream cheese w/ onions & chives. The amounts always change based on my macros for the day. I actually weigh and use grams instead of tablespoons/teaspoons. Sometimes I leave out the cream cheese completely.
And it’s always the butter that I’ve used to cook my other foods in for the meal….i.e. mushrooms & spinach.
Recipe by: Brenda Richards