Homemade Alfredo Sauce Without Heavy Cream
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.My Alfredo sauce without heavy cream is a lighter twist on the classic that is still every bit as rich and comforting! Ready in under 30 minutes, I’ll show you how to make this easy sauce, great for a quick dinner and a tasty alternative to restaurant versions!
If you’ve been looking for an Alfredo sauce that’s lighter but still delivers the texture and flavor of the classic version, my recipe is perfect for you. I’ve been making pasta sauce from scratch for years, and this sauce is one of my favorites!
Even though it’s made without cream, it’s still ultra creamy thanks to a combo of milk, cream cheese, and parmesan, and it gets that classic Alfredo flavor with a touch of garlic and black pepper.
I love how simple it is, and you will too: instead of using a roux like traditional Alfredo, I’ve created a simple version that comes together quickly using just a few basic ingredients.
👩🏽🍳 Why I Love This Recipe
I grew up loving fettuccine Alfredo, it was total comfort food for me. But traditional versions can be super heavy, and not something I want to eat all the time. That’s why I worked on creating a recipe that keeps all the flavor of the original, but uses lighter ingredients, and I promise, it will make any pasta dish shine!
This sauce has become a staple in our house, I love serving it with fettuccine, but it’s versatile enough for everything from veggie-packed pasta bakes to dipping garlic bread. Whether you’re trying to lighten things up or just want a quick homemade sauce, this one’s a keeper.
I also appreciate how easy it is to make. There’s no roux, no flour, and no complicated steps. I just whisk everything together gently on the stovetop, and it turns out perfectly every time. It’s a great confidence-builder for beginner cooks who want to try making pasta sauce from scratch!
Whether you’re trying to cut back on heavy cream, make a weeknight meal that doesn’t weigh you down, or just want something simple with pantry ingredients, my version hits all the marks. It’s fast, flexible, and gives you everything you’d want out of an Alfredo sauce!
🥘 Ingredients
You don’t need anything fancy to make this sauce, just a few basic ingredients I usually have on hand in my fridge and pantry. Here’s what I use and why each one matters:
Corn Starch: This is my go-to thickener instead of flour. I whisk it with cold water to make a slurry (a slurry is just corn starch + water), which helps give the sauce that rich, creamy consistency, no roux needed, and totally gluten-free. If you’re out of corn starch, you can use arrowroot powder or tapioca flour as a 1:1 substitution for the same creamy result.
Garlic Powder, Salt, and Pepper: Just a few simple seasonings go a long way here. I like using garlic powder instead of fresh garlic so the flavor is smooth and blends evenly into the sauce. A pinch of salt and freshly cracked black pepper gives it a classic Alfredo taste.
Low-Fat Milk: I usually reach for organic 1% or 2% milk (instead of heavy cream) to keep this sauce lighter than the traditional cream-based version. You can use whole milk for a richer flavor, or the same amount of a plant-based milk if you’re making it dairy-free.
Water: I use cold water to mix with the corn starch for the slurry. This is a key step to avoid clumps in the sauce.
Cheese: I use a combination of cream cheese and parmesan cheeses to make this sauce rich and thick. I prefer block-style cream cheese and freshly grated Parmesan for the best texture. You can also use vegan versions of both if you’re avoiding dairy as a 1:1 substitution for the regular cream cheese & Parmesan cheese.
Fresh Parsley (Optional): I like to stir in a little chopped parsley at the end, it adds a pop of color and a bright flavor to balance the richness of the sauce.
🔪 How To Make
This sauce comes together quickly on the stovetop with just a few easy steps. Here’s exactly how I make it, start to finish:
Heat Milk On The Stove Top: I pour the milk into a medium saucepan and set it over medium-low heat. I let it gently heat up until it’s just starting to simmer, but not boiling. This step helps everything blend smoothly later.
Combine Corn Starch And Water: While the milk is heating, I mix the corn starch and cold water in a small bowl until it forms a smooth liquid. This mixture will help thicken the sauce without needing butter or flour.
Thicken Sauce: Once the milk starts to simmer, I slowly pour in the corn starch slurry while whisking constantly. I keep whisking over low heat for a few minutes until the mixture thickens into a silky sauce.
Add Cheese And Seasoning: I add the cream cheese, Parmesan cheese, garlic powder, salt, and black pepper to the pot. Then I whisk everything together until the cheese has melted and the sauce is smooth and creamy.
Season And Serve: At this point, I taste the sauce and adjust the seasoning if needed. Then I stir in a bit of chopped parsley. The sauce should be thick enough to coat the back of a spoon, perfect for tossing with pasta! I recommend serving immediately!
💭 Expert Tips
My #1 Secret Tip for making this recipe is to make sure your milk doesn’t boil!
Keep the heat low and steady the entire time. If the milk gets too hot or boils, it can curdle or cause the cheese to separate. Additionally, if the sauce is too hot, when the corn starch mixture is added, it will form large lumps very quickly. Gentle simmering helps the sauce stay creamy and smooth.
Other Tips To Keep In Mind:
- Mix the slurry well: Always use cold water to mix your corn starch. Warm or hot water can make it clump, which leads to a lumpy sauce.
- Whisk, don’t stir: I always use a whisk, not a spoon, when combining the slurry with the milk. This also helps prevent lumps and creates a smooth sauce.
- Add cheese last: Don’t add the cream cheese or parmesan until after the sauce has thickened. If you add it too early, the cheese might not melt properly or can become grainy.
- Want a thinner sauce? Just whisk in a tablespoon of warm milk at a time until it reaches your desired consistency.
- Want it thicker? Mix another teaspoon of corn starch with a splash of cold water, then whisk it in slowly while the sauce is hot, until thickened.
- Start with less salt: Parmesan and cream cheese are naturally salty. I usually taste the sauce after everything is mixed, then add more salt only if needed.
- Use freshly grated cheese: Pre-shredded cheese often has anti-caking agents that prevent it from melting smoothly. I get the best results when I grate the Parmesan myself.
📖 Variations
This sauce is easy to adapt depending on what ingredients you have or what dietary needs you’re working with. Here are some of my favorite ways to switch it up:
- Different Spices: Feel free to get creative with spices and herbs. A pinch of nutmeg adds warmth, while Italian seasoning or crushed red pepper flakes give it more depth. For a garlicky kick, use roasted garlic instead of garlic powder.
- More Protein: For a heartier meal, stir in some crispy tofu or vegan sausage crumbles at the end.
- Extra Creamy Consistency: When I’m feeling super decadent, I’ll add some sour cream or mozzarella cheese in addition to the other ingredients!
🍽 Serving Suggestions
This sauce is best served with fettuccine of course! You can also serve it with spaghetti or linguine as noodle shaped pastas will hold the sauce the best. When I have a bit more time, I’ll serve it with my homemade vegan pasta and my vegan garlic bread for a completely from-scratch Italian meal!
Here are some of my other favorite ways to serve this sauce:
- As A Pizza Sauce: Use this in place of tomato sauce on your favorite pizza crust for a white pizza twist. It works well with toppings like mushrooms, caramelized onions, and arugula. I love it instead of pizza sauce on my rustic pizza or florentine pizza!
- With Noodle Alternatives: If you’re avoiding traditional pasta, this sauce is great over spiralized zucchini, hearts of palm noodles, shirataki noodles, or cooked spaghetti squash.
- As A Dip Or Drizzle: I also love using it as a warm dip for gluten-free focaccia or as a drizzle over roasted veggies like asparagus or cauliflower. It makes a great base for a creamy baked veggie casserole too.
🧊 Storage Directions
This Alfredo sauce keeps well, so I often make a double batch to have some ready for quick meals. Here’s how I store and reheat it:
Refrigerator: Once cooled, I’ll store this sauce in the fridge in an airtight container for up to 3 days.
Freezer: Transfer the sauce to a freezer-safe bag or container and freeze for up to six months.
Reheating: If I’m just reheating the sauce from the fridge, I’ll just heat it in the microwave until warmed through and toss it with pasta! If I’m reheating from frozen, I’ll thaw the sauce in the fridge overnight, and then warm it on the stovetop the next day, whisking until heated through.
Quick Tip: Avoid high heat when reheating, stick to low or medium-low to keep the sauce from separating or curdling.
❓Recipe FAQs
Can I use evaporated milk instead of heavy cream?
No, evaporated milk is thinner and has a slightly cooked taste that doesn’t deliver the same richness as cream or thickened milk. You’ll get better results by using regular milk and adjusting with cornstarch or cream cheese for texture.
Why is my sauce grainy?
This usually happens when the heat is too high or the sauce is boiled after the cheese is added. To avoid this, keep your heat low, add cheese gradually, and stir consistently. A gentle simmer is all you need.
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🎥 Watch How to Make It
Alfredo Sauce Without Heavy Cream
My Alfredo sauce without heavy cream is a lighter twist on the classic that is still every bit as rich and comforting! Ready in under 30 minutes, I'll show you how to make this easy sauce, great for a quick dinner and a tasty alternative to restaurant versions!
Servings: 4 people
Calories: 137kcal
Ingredients
- 2 cups low-fat milk 500 ml
- 2 tbsp corn starch (also called cornflour)
- 3 tbsp cold water
- ¼ tsp garlic powder
- ½ cup parmesan cheese grated
- 3 tbsp low-fat cream cheese
- salt and pepper to taste
- parsley chopped
Equipment
Instructions
- Heat milk in a pot over medium heat until it starts to simmer.
- While milk is heating, combine the cornstarch and cold water in a small mixing bowl. Stir until combined.
- When milk has just started to simmer, pour the corn starch mixture into the milk while whisking continuously to ensure no lumps form. Reduce heat and continue to stir until sauce has thickened and is smooth.
- Next, add the grated parmesan cheese, cream cheese, garlic powder, salt, and pepper and whisk until smooth. Adjust seasonings if needed.
- Stir the chopped parsley through the mixture and serve immediately tossed with your favorite pasta.
Notes
- If you want the sauce to be a little thicker, add more of the cornstarch mixture.
- Toss this tasty sauce through cooked fettuccine pasta to create the perfect dinner option.
- Ensure the milk doesn’t come to a boil otherwise the corn starch mixture, when added, will form large lumps very quickly.
- Always use cold water to mix with cornflour before adding to the heated milk.
- Serve with your favorite pasta.
- For a vegan version: Use soy milk or unsweetened almond milk instead of low fat milk and substitute the cheese in this recipe for ½ cup vegan parmesan cheese and 6 tbsp nutritional yeast. You may need to add some additional corn starch to ensure the sauce is at the desired thickness.
Nutrition
Calories: 137kcal | Carbohydrates: 11g | Protein: 9g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 20mg | Sodium: 306mg | Potassium: 219mg | Fiber: 1g | Sugar: 7g
Just made this tonight, absolutely delicious!! Definitely will make again!
Aw yay! I’m so happy to hear that Andrea!!
I used fontina cheese since I didn’t have parmesan cheese when making this recipe for the first time. It was so good. Definitely a keeper. The cold water to mix with the corn starch is important as mentioned in the notes. Adding spinach is a nice addition, too.
Awesome!! So happy to hear that you liked this recipe Mary!
This was so delicious!
Thank you so much! So glad you liked it!
Such a tasty version of Alfredo sauce! Easy too.
So glad you liked this recipe Katherine!
A great alternative that still keeps the integrity of the classic creaminess. Thanks!
Thank you so much Ann!
I loved how delicious this Alfredo sauce was! The best thing is it didn’t sit super heavy after the meal was over. Thank you!!
So happy to hear that, thanks Ned!
This was a surprise. It was so delicious. I added chicken and broccoli to it and my family ate it up (literally)! Rich and creamy without the extra calories. I will be making this again. Thank you!
Yay! I’m so happy to hear that – thanks for letting me know! 🙂
This was REALLY good. Alfredo is one of the few things I buy in a jar because it makes an easy meal and with shrimp and asparagus is my absolute favourite. Today I didn’t have a jar so I gave it a whirl. VERY good. I love that it uses regular milk and I did replace 1/3 C of the milk and all of the water with chicken broth because I had some and finish with a sprinkle of nutmeg. I’ll be pinning this recipe….Such a great back up plan or …..first plan hehe. Thank you for the recipe
Yay!! Thanks so much Leslie – so glad this turned out well for you!
This is a great recipe! I always feel that heavy cream leaves a slightly greasy sensation on my tongue, but cream cheese was just perfect! Thanks! Will definitely make it again!
Great to hear! Thanks for letting me know Ieva!