Cottage Cheese Alfredo Sauce (Printable View)

Smooth, high-protein Alfredo using blended cottage cheese and Parmesan. Perfect for pasta or vegetable dishes.

# 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 freshly grated nutmeg (optional)

→ Garnish (optional)

09 - Chopped fresh parsley
10 - Additional grated Parmesan cheese

# How To Make It:

01 - Combine cottage cheese and whole milk in a blender and 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, avoiding 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 while stirring constantly for 2 to 3 minutes until the sauce is warmed through and slightly thickened. Avoid boiling.
05 - Taste the sauce and adjust seasoning as needed.
06 - Immediately toss the sauce with hot cooked pasta or use as a topping for vegetables or chicken.
07 - Sprinkle with fresh parsley and additional grated Parmesan if desired.

# Expert Tips:

01 -
  • It tastes indulgently creamy while actually being high in protein, so you feel satisfied without the post-meal sluggishness.
  • Ready in 15 minutes flat, which means you can have a restaurant-quality sauce on the table faster than delivery arrives.
02 -
  • Do not boil this sauce—the moment it bubbles hard, the proteins break down and you'll end up with something grainy and separated instead of creamy and smooth.
  • Blend your cottage cheese longer than feels necessary; those first few pulses won't get it smooth enough, and your final sauce texture depends entirely on how thoroughly you blend.
03 -
  • Room-temperature cottage cheese blends smoother than cold cottage cheese, so pull it from the fridge and let it sit for 5 minutes before blending if you have the time.
  • If you only have full-fat cottage cheese, use slightly less milk because it's already richer and you'll end up with a thicker sauce that needs less liquid to reach the right consistency.
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