What can I use instead of alfredo sauce?

In this short article, we will provide an answer to the question “what can I use instead of alfredo sauce?” and a recipe.

What can I use instead of alfredo sauce?

Based on the writings of Lidia Bastianich, author of “Linda’s Italy in America,” the creamy Alfredo sauce that we know and love today evolved from a simple pasta meal topped with cheese and a triple dose of butter to please Alfredo’s pregnant wife, according to Bastianich. The majority of Alfredo dinners served in the United States include a large quantity of silky cream, although variations such as sour cream or sour cream substitutes are allowed. Alternatively, and as intended by restaurateur Alfredo di Leliorest, you may make the dish without the use of any cream.

Alfredo sauce made without the use of cream

The original recipe for Alfredo sauce called for an unusual ingredient: cooking water. During the cooking of the pasta, a suitable quantity of starch leaches into the boiling water, where it combines with the butter to create a smooth and creamy sauce. For each pound of pasta, bring 3/4 cup boiling water and two sticks of butter to a boil in a separate pot. In a small saucepan over low heat, toss the cooked and drained spaghetti with the finely grated Parmesan cheese until the sauce is creamy and the spaghetti is well covered.

Dairy Products in Liquid Form

There are a variety of substitutes to cream that may be used in Alfredo sauce recipes. The cream includes variable quantities of butterfat and may be replaced with a low-fat dairy beverage such as regular or fat-free half-and-half or milk to reduce the amount of fat in the dish. If you want to use them, replace them with equal quantities of the following. However, although using whole milk will result in a creamier sauce, 2 percent or skim milk would serve in this situation. Additionally, canned evaporated milk or powdered milk that has been reconstituted may be utilized. To keep the cream’s richness, use 3/4 cup milk and 1/3 cup butter for the 1 cup cream called for in the recipe, instead of the 1 cup cream called for.

Dairy products in a variety of combinations

Using a combination of dairy ingredients, you may make a sauce that tastes similar to Alfredo but is less fattening. Blend the cottage cheese and plain yogurt in a blender until completely smooth. Taste and season with spices such as garlic, lemon zest, and black pepper to your liking. The use of Greek yogurt resulted in a creamier sauce. Avoid curdling the yogurt while cooking by whisking it into the sauce after it has been taken from the heat or by mixing it with 1 tablespoon flour before you start to cook. As an Alfredo alternative, it takes just a few minutes to whisk together sour cream and boiling broth in a blender. However, be careful while whirling hot liquids in your blender since they may splatter. Stir add 1 tablespoon cornstarch and simmer, stirring constantly, over low heat until the sauce has thickened, without bringing it to a boil.

Making the creamiest non-dairy Alfredo sauce you’ve ever tasted is easy with these instructions.

If you do not already have cashew cream on hand, you will need to make some. 1 cup raw cashews, soaked for 5–10 minutes in water, drained Remove the pan from the heat source and place it in a bowl of ice water to cool. Drain.

In a food processor or high-speed blender, combine 1 cup nut milk and 1 cup water and process until smooth, scraping down the sides as necessary. I didn’t include the prep time in the recipe calculations since this can be prepared up to 10 days ahead of time and we almost always have some on hand in our house.

If you haven’t yet experimented with making your cashew cream, you are certainly missing out.

Make a roux with olive oil and set it aside. I cook in a nonstick skillet, but you could also use a saucepan or a stainless steel skillet; just be sure to use a silicone whisk on the nonstick skillet to prevent sticking. The olive oil should be heated in a saucepan over medium heat.

Immediately after the mixture is hot, add the minced garlic and sauté for about 30 seconds – the mixture should be smelling fantastic at this point. Using a whisk, slowly incorporate the flour until all of the olive oil in the pan has been absorbed.

In a large nonstick skillet, prepare an Alfredo sauce without the use of dairy and serve over fettuccini.

As you add your liquids one at a time, continue to whisk continuously. The lightest liquid is used first, then the weight of the liquids is progressively increased until the heaviest is used. You do not need to do so, but I have found that doing so enables me to whisk more effectively.

When you’re ready to serve the cashew cream, you may sprinkle on the nutritional yeast, salt, and pepper. Using a whisk, continue to whisk the mixture until it is beautiful and smooth. An additional sprinkling of ground nutmeg may be used in the sauce if you like the flavor nutmeg lends to Alfredo sauce. It is completely up to you, although it is seldom included.

Allow it to boil for a couple of minutes before serving. While you may use it right away, I like to let it simmer for a few minutes longer, especially when using almond or cashew milk instead of cashew cream.

If you’re using nut milk instead of cashew cream, let it come to a boil for a few minutes longer.


In this short article, we provided an answer to the question “what can I use instead of alfredo sauce?” and a recipe.



Hello, I am Medhavi Singh. I am a PhD Scholar in the field of Food Science and Nutrition. I'm a skilled professional in Nutrition and Food technology. I love baking and writing food blogs, and in future, I want to become a Food Scientist.