Creamy Cottage Cheese Alfredo Sauce (Gluten-Free)
Ingredients
- 2 tablespoons butter
- 4 cloves garlic
- 1/2 teaspoon Italian seasoning
- 1 tablespoon corn starch
- 3/4 cup chicken stock
- 1/4 cup milk (almond milk)
- 1/2 cup cottage cheese
- 1/2 cup parmesan cheese (shredded)
- 1/4 teaspoon salt
- dash pepper
Instructions
- In a blender, food processor, or chopper cup with an immersion blender, add the cottage cheese and 1/4 cup milk and blend until smooth. Then, set aside.
- Melt 2 tablespoons of butter in a saucepan over medium/low heat.Add 4 cloves of minced garlic, 1/2 teaspoon of Italian seasoning, 1/4 teaspoon salt, and a few dashes of pepper to the melted butter. Cook for about 1-2 minutes, stirring frequently, until the garlic is fragrant.
- Stir and dissolve 1 tablespoon of cornstarch into the chicken stock and pour it into the saucepan. Cook the mixture, stirring constantly, until it begins to thicken, about 3-5 minutes. Add the 1/2 cup of shredded parmesan cheese and stir until melted.
- Turn off the heat and pour in the blended cottage cheese and milk mixture and stir until blended. Use it immediately as a creamy Alfredo sauce for your favorite pasta, vegetables, with a big green salad, or any other dish of your choice.
Notes
Blend until completely smooth: Take an extra few seconds to fully blend the cottage cheese before cooking. Any remaining curds will show up in the finished sauce.
Keep the heat gentle: Once the sauce thickens, turn off the heat. High heat can cause the sauce to lose its smooth texture.
Add the cottage cheese last: Pouring it in after the sauce has thickened helps prevent graininess and keeps the texture creamy.
Thin as needed: The sauce thickens as it cools. Add a splash of milk or broth to loosen it right before serving.
Taste at the end: Parmesan and broth both add salt, so it’s best to adjust seasoning once everything is combined.
Did you make this recipe?Please let me know in the comments below how it turned out :)