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My cottage cheese Alfredo sauce is creamy and cheesy and packs in 15 grams of protein per serving. Ready in minutes, there’s NO heavy cream or butter!
★★★★★ REVIEW
“Just made this for my family and oh my gosh- this is the best cottage cheese alfredo sauce I’ve ever made!!! It’s so creamy and tastes like actual Alfredo sauce.” – Jordan
Table of Contents
I love my cottage cheese pasta sauce, but my family has been requesting a tomato-free version, which is where this cottage cheese alfredo was born!
You can have a velvety smooth and creamy sauce with a few Alfredo sauce staples, plus cottage cheese. It’ll change your pasta game forever! It uses simple, healthy ingredients and is naturally lower in fat and higher in protein. Don’t fret, though, because it tastes every bit as rich and creamy as you’d expect.
If you enjoy savory cottage cheese recipes, try my cottage cheese eggs, cottage cheese dip, cottage cheese pizza crust, and lasagna with cottage cheese next.
Ingredients needed
- Cottage cheese. I prefer the texture of full-fat cottage cheese, but the low-fat or fat-free varieties both work wonderfully. I also tested this with my whipped cottage cheese and dairy-free cottage cheese, and it worked just as well.
- Milk. I like to use non-fat milk or unsweetened almond milk, but any milk works fine.
- Cornstarch. To thicken the consistency of the sauce. I tested this with arrowroot powder and it also worked well.
- Kosher salt and black pepper. Just a pinch.
- Parmesan cheese. Try to use freshly grated parmesan cheese, as I find it melts the smoothest and has a better flavor.
- Italian seasoning. For flavor, of course!
How to make cottage cheese Alfredo sauce
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1- Blend the cottage cheese, milk, and half the parmesan cheese until smooth and creamy.
Step 2- Thicken the sauce. In a small saucepan over medium heat, whisk cornstarch with some cottage cheese to make a slurry, then gradually add the rest.
Step 3- Simmer. Place the pan over medium heat and cook for 4-5 minutes. Once thickened, add the salt, pepper, and Italian seasoning.
Step 4- Add parmesan and serve. Remove the pan from the heat and stir in the remaining Parmesan cheese. Toss through cooked pasta.
Arman’s recipe tips
- Adjust the serving size. This recipe makes enough sauce for one pound of pasta, enough to feed 4-6 people. To make 1-2 portions, cut the amount of sauce in half (or just make a really saucy pasta!).
- Use a food processor. If you don’t have a blender, a food processor will work, but you’ll want to blend it for a bit longer so it gets really smooth.
- Don’t overdo the cornstarch. It takes a few minutes for the cornstarch to take effect, so be patient and give it at least 5 minutes of simmering before adding more.
Storage instructions
To store: Leftover sauce can be stored in an airtight container in the refrigerator for up to five days.
To freeze: Transfer leftover sauce to a freezer-safe container and freeze for up to three months. Let it thaw in the fridge overnight.
Reheating: Reheat the sauce in a skillet over low heat, stirring often until warm.
More healthy sauces you’ll enjoy
- Pomodoro sauce
- Sugo sauce
- Cottage cheese queso
- Keto spaghetti sauce
- Sun dried tomato pesto
- Or any of my healthy sauces
If you tried this Cottage Cheese Alfredo or any other recipe on The Big Man’s World, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe.
Cottage Cheese Alfredo
Video
Ingredients
- 1 cup cottage cheese * See notes
- 1 cup milk I used non-fat milk
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup parmesan cheese freshly grated
- 1 teaspoon Italian seasoning
Instructions
- In a blender, combine the cottage cheese, half the parmesan cheese, and milk. Blend until smooth and creamy.
- In a small saucepan, whisk together the cornstarch and a small amount of the blended cottage cheese mixture to create a slurry. Gradually add the remaining cottage cheese mixture to the saucepan, whisking constantly.
- Place the saucepan over medium heat and cook for 4-5 minutes or until it thickens. Once thick, add the salt, pepper, and Italian seasoning.
- Remove the saucepan from the heat and stir through the remaining parmesan cheese. Toss through 8-10 ounces of any pasta of choice.
Notes
- Add garlic. Traditional Alfredo sauce is surprisingly mild in flavor, but a little sautéed garlic never hurts.
- Serve with protein. I’m a sucker for chicken Alfredo, but it works just as well with shrimp or salmon.
- Make it spicy. Add a dash of red pepper flakes.
- Garnish. Top the pasta with fresh parsley and a sprinkle of parmesan cheese.
I made this for dinner tonight and it was delicious! Your recipes are always winners. Thank you for this healthy option!
Thank you so much for this recipe, we’ve made it twice since you posted it!
Your cottage cheese alfredo recipe is my favorite. Thank you!!!
OMG! This is awesome! Thank you for your recipes. This one is a keeper and going into my favorites!
Thanks, Lisa!!!
This makes such a versatile and delicious sauce- it holds onto the noodles so well!!!
It sure does, Aliana!
I made this today. So Italian flavour haha. Really like this recipe.
For this recipe already know which cottage cheese I will buy. I Lidl they have the best one, very creamy.
Just made this for my family and oh my gosh- this is the best cottage cheese alfredo sauce I’ve ever made!!!
Thanks, Jordan!
Wow thanks Sheffield I’m going and trying it
Please do!
Just made this cottage cheese alfredo and it is SO creamy and delicious- I could eat it all day!!!
Great to hear that, Maria!
This sounds really good and much better for a healthy diet. I enjoy all the recipes and pictures of the food you post. In the description of the steps above, it says to add the cottage cheese and then add half the cottage cheese. In the recipe itself it says add half the parmesan cheese. Just pointing it out to avert confusion, not criticize.
Keep up the wonderful job of sharing with us.
Oh thank you, Pam- Fixed it up 🙂
Oh my word, this is so good!
Would you happen to know if I can sub the cornstarch for arrowroot? I like to keep things paleo.
Yes that will work 🙂
Friends, this is my go-to high protein cottage cheese alfredo sauce that I love to cook when I want a higher protein pasta. Hint: Use high protein and high fiber pasta for a well balanced meal.