Cottage Cheese Alfredo Sauce (Printable version)

Smooth, high-protein Alfredo sauce blending cottage cheese and Parmesan for an easy creamy finish.

# What You’ll Need:

→ Dairy

01 - 1 cup low-fat cottage cheese
02 - 1/2 cup whole milk
03 - 1/4 cup grated Parmesan cheese

→ Flavorings & Seasonings

04 - 2 tablespoons unsalted butter
05 - 2 cloves garlic, minced
06 - 1/4 teaspoon freshly ground black pepper
07 - 1/4 teaspoon salt, or to taste
08 - Pinch of freshly grated nutmeg (optional)

→ Garnish

09 - Chopped fresh parsley
10 - Additional grated Parmesan

# Directions:

01 - Combine cottage cheese and milk in a blender. Blend on high speed until completely smooth and creamy, about 1 to 2 minutes.
02 - Melt unsalted butter in a medium saucepan over medium heat. Add minced garlic and sauté for 30 to 60 seconds until fragrant without browning.
03 - Pour the blended cottage cheese mixture into the saucepan. Stir in grated Parmesan, black pepper, salt, and nutmeg if using.
04 - Cook the sauce gently, stirring constantly, until warmed through and slightly thickened, about 2 to 3 minutes. Avoid boiling.
05 - Taste and adjust seasoning with salt and pepper as needed.
06 - Toss immediately with hot cooked pasta or use as a sauce for vegetables or chicken.
07 - Garnish with chopped parsley and additional grated Parmesan if desired.

# Expert Advice:

01 -
  • It tastes indulgently creamy without the heaviness that makes you want to nap afterward.
  • One blender does the work, and you'll have dinner ready faster than you can boil water for pasta.
  • Cottage cheese sneaks in serious protein, so this actually keeps you full.
02 -
  • Don't let this sauce boil or sit on high heat—it will break and separate. Medium heat and constant stirring are non-negotiable.
  • A blender is absolutely essential here; a food processor will leave graininess that ruins the silky effect.
03 -
  • Use full-fat cottage cheese if you can find it—it's tangier and richer, though low-fat works just fine.
  • That tiny pinch of nutmeg is the difference between homemade sauce and something that tastes like it came from a jar, so don't skip it.
Go back