I typically use a standard mix of rue, chicken stock, cream and Parm.
My boyfriend can't eat chicken stock or cream. Oh, or whole milk. Medically-induced dietary issues, there are a lot of things he can't eat. :-/
I'm trying to figure out how to get the creamy Alfredo texture without the above. I'm making Alfredo lasagna, so I want the sauce to be a little thicker. I'm thinking of mixing in some fat-free plain yogurt to make up for the watery skim milk, but not sure how to balance out the taste.
Any advice or ideas? I'm trying to get it in the general vicinity of right the first time.