How to Make Alfredo Sauce Without Cream

Co-authored by Amber Crain

Last Updated: March 30, 2020

Alfredo is a classic pasta sauce with a rich and creamy consistency. Traditional recipes call for heavy cream and lots of butter, making the dish unhealthy and fattening. For a lighter version, substitute low-fat milk for heavy cream and use cornstarch to thicken the sauce and make it creamy. If you're vegan or trying to avoid dairy, alfredo sauce can be adapted to your needs, as well. Vegan alfredo sauce uses cashews and nutritional yeast to create the signature creamy texture.

Ingredients

Alfredo Sauce with Milk^{[1]
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1 cup (120 ml) chicken or vegetable stock
3 tablespoons cornstarch
1 tablespoon olive oil
4 cloves garlic, pressed or minced
1 cup (120 ml) low-fat milk
3/4 cup (90 grams) freshly-grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
12 ounces (340 grams) gluten-free pasta noodles

Dairy-Free Alfredo Sauce^{[2]
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1 tablespoon extra-virgin olive oil
½ cup (60 grams) chopped shallots
⅛ teaspoon unrefined sea salt
1 cup (120 ml) water
½ cup (60 grams) raw cashews
2 teaspoons lemon juice
⅛ teaspoon white pepper
1 teaspoon non-fortified nutritional yeast
3 pinches nutmeg
2 whole garlic cloves
12 ounces (340 grams) of cooked pasta noodles

Method 1

Method 1 of 2:

Preparing Alfredo Sauce with Milk (Gluten-Free)

1
Combine stock and cornstarch in a small bowl. Measure out the cornstarch and add it to a small bowl. Pour the stock over it. Whisk the ingredients together until the cornstarch is fully incorporated. Set the bowl aside.
- Check the label if you're using store-bought chicken or vegetable stock to confirm it's gluten-free. Some brands contain gluten.
2
Sauté the garlic in olive oil for one minute. Measure out and heat up the olive oil in a medium-sized skillet over medium-high heat. Add the four cloves of minced garlic to the pan. Sauté for 60 seconds. Stir the garlic occasionally.

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3
Add the cornstarch mixture and milk to the pan. Carefully pour in the cornstarch mixture and whisk briskly until the sauce appears smooth. Add the low-fat milk to the pan and whisk again until the ingredients are fully incorporated.
4
Bring the sauce to a simmer. Once it reaches a simmer, turn the heat down to medium-low. Allow it to simmer for one to two minutes. You'll know it's ready when it has thickened to a rich and creamy consistency.
5
Stir in the Parmesan cheese, salt and pepper. Mix until all of the ingredients are fully incorporated and the cheese has melted. Taste the sauce and add additional salt and pepper, if desired.
6
Serve immediately over the pasta of your choice. Boil 12 ounces of pasta noodles (use the gluten-free variety to stay consistent with the no-gluten theme) until al dente. Drain them well and portion them out into bowls. Ladle the alfredo sauce over the cooked noodles and serve the pasta immediately.
- Set out extra Parmesan, salt and pepper for your family or guests.

Method 2

Method 2 of 2:

Making Dairy-Free Alfredo Sauce (Vegan)

1
Add the olive oil to a saucepan over medium-high heat. Measure out the extra virgin olive oil and pour it into a small saucepan. Place the saucepan on the stove and turn the burner up to medium-high heat. Allow the oil to heat up.
2
Add the shallots to the saucepan. Finely chop the shallots and put them into the warmed oil in the saucepan. Sauté them for four to five minutes, stirring occasionally. You'll know they're ready when they've softened. Add sea salt to taste, if desired.
3
Place the shallots and remaining ingredients into a blender. Remove the sautéed shallots from heat and carefully transfer them into a high speed blender. Measure out and add the water, cashews, lemon juice, white pepper, non-fortified nutritional yeast, nutmeg and garlic to the blender. Secure the lid.
4
Blend for one minute on high speed. Process the ingredients using a high speed setting for about 60 seconds until they are fully incorporated. The sauce should appear creamy in consistency, with a smooth texture.
5
Pour the sauce into a saucepan over low heat. Transfer the sauce from the blender to a saucepan. Turn the burner on low. Stir the mixture constantly and allow it to cook for two minutes. Once the sauce is warmed through completely, check the texture. If it's too thick, add small amount of water and stir well.
6
Ladle the sauce over the pasta of your choice and serve. Remove the sauce from heat and stir one last time. Spoon the sauce over portioned bowls of al dente noodles. Serve immediately. Pairs well with white wine and salad.