Reviewed: Jan. 25, 2012

This was thick to begin with in the processor. I warmed in on a Very low heat (2) and added imitation crab pieces to it. It did get thinner as others stated, but was right consistency for serving. Taste wise I thought the garlic was overpowering (& I love garlic!). There was no Parmesan in it and that flavor was definitely something that should be in Alfredo sauce, mock or not. Luckily I only made a half recipe for the two of us, so with what was left over I will add about 1/4 -1/2 c of parm to improve the flavor. I doubt if I will make this again.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

DECAR48

Reviewed: Jan. 20, 2012

excellent alternative. Tasted great. Creamy, but you just have to be very careful when heating it up cook it to hot too fast and it will get chunky.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

alyse2232

Reviewed: Sep. 25, 2010

This started as a very thick mixture in the food processor, but became very runny as it was heated. I thought I would give it chance on how it tasted, and the result was just bad. I just tasted like garlic-water.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Melisa

Reviewed: Sep. 24, 2009

Not sure if I did something wrong, but my sauce did not thicken at all and it seemed to get runnier when heated. The only thing I can think of is that I used fat-free cottage cheese and that may have altered the consistency? I added cornstarch to thicken it back up and that resolved the texture. However, I found that the flavor of it was also not very good. I thought the garlic and black pepper were overpowering. I was really disappointed. I would have enjoyed scooping warm cottage cheese over my pasta noodles with the tomatoes much more than this version.

Was this review helpful? [ YES ]
3 users found this review helpful