Cottage Cheese Alfredo Sauce (Printable)

A rich, creamy sauce featuring blended cottage cheese and Parmesan for tossing with pasta or vegetables.

# What You 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 (optional)

09 - Chopped fresh parsley
10 - Additional grated Parmesan cheese

# How To Make It:

01 - Combine the cottage cheese and whole milk in a blender, then blend on high speed for 1 to 2 minutes until completely smooth and creamy.
02 - In a medium saucepan over medium heat, melt the unsalted butter. Add the 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 gently, stirring constantly, for 2 to 3 minutes until the sauce is warmed through and slightly thickened. Do not allow to boil.
05 - Taste the sauce and adjust salt and pepper as needed.
06 - Toss immediately with hot cooked pasta or use as a sauce for vegetables or chicken.
07 - Sprinkle with chopped fresh parsley and additional Parmesan cheese if desired before serving.

# Helpful Tips:

01 -
  • It tastes like indulgent restaurant Alfredo but sneaks in serious protein without the heavy cream guilt.
  • You probably already have these ingredients, and the whole thing comes together in about 15 minutes.
  • It's genuinely foolproof once you blend the cottage cheese smooth—there's almost no way to mess it up.
02 -
  • Don't boil this sauce or let it simmer aggressively, because high heat can cause it to separate and become grainy or broken.
  • The blending step isn't optional—lumpy cottage cheese will never feel like restaurant-quality Alfredo no matter how much you stir.
  • If the sauce seems too thick, thin it with a splash of milk or pasta water rather than reaching for more butter.
03 -
  • Use full-fat cottage cheese if you find the low-fat version tastes slightly chalky or tangy when blended.
  • Grate your own Parmesan from a wedge right before using; the flavor difference is noticeable and worth those two minutes with a box grater.
  • Keep your pasta water nearby so you can thin the sauce if it sets up too thick before you finish tossing everything together.
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