The Creamiest Gluten Free Alfredo Sauce Recipe | Fearless Dining (2024)

FAQs

What is the best substitute for heavy cream in Alfredo sauce? ›

THE BEST SUBSTITUTE FOR HEAVY CREAM IN ALFREDO SAUCE

Milk + Flour + Butter: Whisk together 1 cup of whole milk (make sure it's COLD), 2 tablespoons of flour, and 2-3 tablespoons of melted butter (cooled). Whisk until smooth. Once you heat this mixture it will begin to thicken like heavy cream.

Why is my Alfredo Sauce clumpy/gritty? If your sauce is not silky smooth it could be because your ingredients don't have as high of fat content to them. Make sure you're using quality ingredients and whisking until smooth. Can I make Alfredo Sauce in advance?

Add Cheese

The key ingredient in Alfredo sauce is cheese—generally Parmigiano Reggiano—and lots of it. To thicken Alfredo sauce, simply add more cheese than the amount called for in a recipe until you achieve the consistency you want.

Whole milk is an excellent substitute for heavy cream. It adds richness to your pasta sauce without the excess fat. Simply simmer your favourite pasta sauce with whole milk until it thickens to your desired consistency. The result is a velvety and indulgent sauce that pairs beautifully with pasta.

Slowly let the cheese disolve on low heat into the cream mixture. And remove it before it is completely melted but keep stirring this allows the finishing blending to happen without over heatting the cheese which causes that grainy texture. Try this and you'll never go out to a resturant for alfredo again.

Heartier herbs like thyme or oregano can be added in to simmer with the sauce. Add delicate herbs like parsley, basil, or chervil at the end to maintain their delicate, aromatic flavor. Quick tip: Swirl in a bit of leftover pesto to add another herbaceous twist to your Alfredo sauce.

The way you'll do it is by putting all your leftovers in a small saucepan, then heat it on medium-low heat. Then, add in a splash of milk or cream when it starts to heat up. Give it a good stir with a wooden spoon and increase to medium heat. It will start to simmer, but don't let it bubble any more than that.

Alfredo should never have anything but pasta water, butter, and cheese in it. Make sure the cooking water has salt in it but remember part is salty.

(In my quest to eat healthier, I now make it with light butter, light cream and reduced fat Parmesan cheese. It still tastes wonderful, but there isn't any guilt!)

Third, I use cornstarch which does not require cooking out the raw flavor like flour. You simply mix it with the base liquid and add it to the pan. It will thicken out perfectly in minutes. It also makes the sauce gluten-free.

What is authentic Alfredo made of? ›

Real alfredo sauce is made with 3 simple ingredients: butter, Parmesan cheese and fresh fettuccine pasta. There is absolutely no cream in this dish (cream is common in most American-style alfredo sauce recipes). Make this dish with my fresh homemade pasta, fresh sourdough pasta or store-bought fresh pasta.

Use Flour and Water

Combine 2 tablespoons flour with every 1/4 cup cold water and whisk until smooth. Add the mixture to your sauce over medium heat, and continue to stir and cook until you've reached your desired consistency. Test with a spoon.

Yes, as a matter of fact, using half and half instead of heavy cream results in a sauce that is equally as thick and creamy. How do you thicken half and half for Alfredo? We've added a couple tablespoons of flour to this sauce recipe to make sure the sauce turns out equivalently thick and creamy using half and half.

Yes, you can make Alfredo sauce with milk or half and half instead of heavy cream. However, keep in mind that the texture and richness may be slightly different compared to using heavy cream.

If you have butter and milk (whole milk or even half-and-half work best), you can make your own heavy cream substitute. To make 1 cup of heavy cream, melt 1/4 cup of butter and slowly whisk in 3/4 cup milk. This works for most baking or cooking recipes that require heavy cream, but it will not whisk into stiff peaks.

Sour cream is an easy replacement for heavy cream. It can be easily stirred into a dish and offers another flavor profile to soups, stews and sauces. Plus, using it as a heavy cream substitute is a great way to use up that lingering tub in the fridge.

Evaporated Milk – With a similar consistency, you can use a 1-to-1 swap of evaporated milk for heavy cream in most sweet and savory dishes. Its flavor is richer with unique caramelized tones and is not a lower-fat option, but evaporated milk makes do in a pinch.