Am I attempting the impossible?

I don't know. But if you pull it off, you should quit wasting your time cooking and come up with a cure for AIDS and cancer, and figure out how to get us out of Iraq.

Why not make a normal recipe and provide Lactaid tablets?

I order lactase drops in liquid form from the internet and use them to treat milk, heavy cream, melted (but room temp) butter, etc. They work quite well and the cost works out to be much better than buying the lactose-free milk.

Use 2% milk, a lot of butter, and a shitload of (real) grated parmigiano-reggiano.

FYI: this is what I use
Lacteeze.

Why not make a normal recipe and provide Lactaid tablets?

Because his is severe enough he would need two tablets, and when he takes that many the pills can then make him sick. Go figure.

What dersins said. I've made a pretty good alfredo-variant with 2% milk & parmigiana - it's how I usually make my primavera, actually. Just start with a roux, add the milk, whisk in the cheese until it's done.

2 cups lactaid lactose-free milk
4 tablespoons lactose-free unsalted margarine
2 tablespoons whole wheat flour or white flour (your choice)
1/2 cup parmesan cheese (i use lactose free)
1/2 cup mozzarella cheese (i use lactose free)
2 cloves garlic (minced) or garlic salt (add as much as you need for taste)



1. In a medium sauce pan, melt butter over medium-low heat.
2. Add Garlic and stir-fry for 2 to 3 minutes.
3. Stir in flour until well blended.
4. Add Milk.
5. Stir sauce over medium-low heat.
6. Don't let it come to a boil or stick to the bottom of the pot.
7. Reduce the heat if necessary.
8. Allow sauce to thicken (takes about 20 minutes) if it hasn't thickened add little bit of cornstarch and water (mixed together) as a thickner, stirring frequently.
9. When sauce is near desired thickness add the parmensan and mozza cheese.
10. Stir to melt.

I can't vouch for how tasty it is, but it does look like it could come very close.

http://www.recipezaar.com/143759

I had a vegan alfredo once that was pretty decent (I'll readily admit that I judge vegan knockoffs by somewhat different standards)--if memory serves, the main ingredients were silken tofu, soy milk, garlic and soy Parmesan.

I order lactase drops in liquid form from the internet and use them to treat milk, heavy cream, melted (but room temp) butter, etc. They work quite well and the cost works out to be much better than buying the lactose-free milk.

Any more info on this? Where do you get them? How much per serving? This sounds like a great idea!

oop... just saw the followup!

You might have an easier time just grinding up a guy named Alfredo.

From my dear friend R, who is, among other things, my go-to person for vegan cooking advice:

"I would go with a concoction of vegan creamy soup, some nutritional yeast, and maybe some tofutti cream cheese blended until smooth. Obv some spices would help that along."