Making a thick and creamy Alfredo sauce can be challenging if you don’t have heavy cream on hand. However, there are several methods you can use to achieve a rich, velvety texture without heavy cream.
Use Milk and Cornstarch
One of the easiest substitutions is to use milk combined with a little cornstarch. Milk has more moisture than heavy cream so it makes the sauce thinner. But adding just a teaspoon or two of cornstarch helps thicken it back up.
Start by melting 4 tablespoons of butter in a saucepan over medium heat. Then whisk in 4 tablespoons of all-purpose flour until a paste forms that begins to bubble slightly. Slowly pour in 2 cups of warm milk, whisking constantly to prevent any lumps from forming.
Allow the mixture to come up to a gentle simmer and cook for 2-3 minutes, until thickened. Remove from heat and stir in 1/4 cup grated Parmesan cheese and 1/2 teaspoon cornstarch. The cornstarch will continue to thicken the sauce as it cools. Taste and adjust seasoning as needed.
The milk and cornstarch method works well for a thinner, more pourable Alfredo. Increase the cornstarch to 1 tablespoon if you want a really thick sauce.
Use Evaporated Milk
Another handy substitute is evaporated milk. It has a texture and protein content similar to heavy cream, since about 60% of the water has been removed. It naturally thickens up the sauce without adding cornstarch.
Melt 4 tablespoons butter in a saucepan over medium heat. Whisk in 4 tablespoons flour and cook 2 minutes. Gradually whisk in 2 cups evaporated milk. Bring to a simmer and cook until thick, about 5 minutes. Remove from heat and stir in 1/2 cup grated Parmesan. Season with salt and pepper.
Evaporated milk makes the sauce rich, smooth and velvety. For an even thicker sauce, use just 1 3/4 cups evaporated milk and add 1/4 cup heavy cream or half and half.
Use Milk and Cream Cheese
Combining milk and cream cheese mimics the texture of heavy cream while adding a tangy cream cheese flavor. Cream cheese also acts as a natural thickener.
Melt 4 tablespoons butter in a saucepan over medium heat. Whisk in 4 tablespoons flour and cook 2 minutes. Gradually whisk in 1 3/4 cups milk and bring to a simmer. Remove from heat and whisk in 4 ounces cream cheese until smooth. Finally, stir in 1/2 cup grated Parmesan. Season with salt and pepper.
The cream cheese gives this sauce a lush, creamy consistency while keeping it thick. For a thinner sauce, use 2 ounces of cream cheese and increase the milk to 2 cups.
Use Greek Yogurt
Greek yogurt is naturally thick and tangy, making it an ideal heavy cream replacement. Using full-fat Greek yogurt gives the sauce more richness. The yogurt helps emulsify the sauce and keep it from separating.
Melt 4 tablespoons butter in a saucepan over medium heat. Whisk in 3 tablespoons flour and cook 2 minutes. Gradually whisk in 1 cup milk and 1 cup Greek yogurt and bring to a gentle simmer. Remove from heat and whisk in 1/2 cup grated Parmesan. Season with salt and pepper.
The Greek yogurt maintains the Alfredo’s luxurious, creamy texture flawlessly. For a thinner sauce, use 2% Greek yogurt and increase the milk to 1 1/2 cups.
Use Silken Tofu
For a dairy-free Alfredo sauce, silken tofu is the perfect alternative to heavy cream. It blends up into a smooth, creamy consistency. Nutritional yeast adds cheesy flavor.
Heat 1 tablespoon olive oil in a saucepan over medium heat. Sauté 3 minced garlic cloves until fragrant, 1 minute. Add 1 cup vegetable broth and whisk in 3 tablespoons cornstarch. Bring to a simmer and cook 2-3 minutes until thickened. Remove from heat.
Transfer sauce to a blender. Add 12 ounces silken tofu, 3 tablespoons lemon juice, 1/4 cup nutritional yeast, 1/2 teaspoon salt and 1/4 teaspoon pepper. Blend until completely smooth. Add water to thin if needed.
The tofu gives this Alfredo sauce a rich, velvety finish while keeping it dairy-free. For extra creaminess, use soft or firm tofu and blend it thoroughly.
Use Cashew Cream
For a plant-based and nutty twist, cashew cream can replicate the texture of heavy cream. Soak raw cashews to soften them, then blend into a luxurious nut cream.
In a bowl, soak 1 cup raw cashews in boiling water for 30 minutes to soften. Drain and transfer to a blender. Add 1 cup water, 2 tablespoons lemon juice, 1/4 cup nutritional yeast, 1 garlic clove, 1/2 teaspoon salt and 1/4 teaspoon pepper. Blend until very smooth.
In a saucepan over medium heat, melt 2 tablespoons butter. Whisk in 3 tablespoons flour and cook 2 minutes. While whisking, slowly pour in cashew cream. Bring to a simmer and cook until thickened, about 5 minutes. Remove from heat and stir in 1/4 cup Parmesan.
The cashew cream gives this sauce a rich, decadent taste and texture. For a thinner sauce, use 3/4 cup cashews and increase the water to 1 1/4 cups.
Use Coconut Milk
Coconut milk is naturally thick and creamy. Canned full-fat coconut milk works best to replicate the richness of heavy cream. Light coconut milk can also be used for a thinner sauce.
In a saucepan over medium heat, melt 4 tablespoons butter. Whisk in 4 tablespoons flour and cook 2 minutes. Slowly whisk in 1 can (14 ounces) full-fat coconut milk and bring to a simmer. Cook 5 minutes until thickened. Remove from heat and stir in 1/4 cup Parmesan.
The coconut milk gives this sauce a luxurious, velvety texture. Light coconut milk makes it smoother and thinner. For extra richness, add 2 tablespoons heavy cream.
Simmer and Reduce
One way to thicken any Alfredo sauce is to let it simmer and reduce down. The natural starches released from the flour or cornstarch will help thicken it up as the excess liquid evaporates.
Make your Alfredo sauce using any of the heavy cream substitutes above. After combining all ingredients, bring it to a gentle boil over medium-high heat. Reduce heat and let it simmer for 8-10 minutes, stirring frequently, until sauce reaches desired consistency.
Be careful not to over-reduce, which can make the sauce too thick or clumpy. Remove from heat as soon as it coats the back of a spoon well.
Add a Roux
Another way to thicken non-dairy Alfredo is by cooking a roux first. A roux is a mixture of equal parts butter and flour cooked before adding the liquid.
Over medium heat, melt 4 tablespoons butter. Whisk in 4 tablespoons flour and cook 2-3 minutes until bubbling and golden brown. Slowly whisk in 2 cups milk, broth or other liquid. Bring to a simmer and cook until thickened, about 5 minutes.
The roux helps bind the ingredients together and naturally thickens the sauce. You can then remove from heat and stir in cheeses or other flavorings.
Conclusion
With a few easy substitutions and techniques, you can create a luxuriously thick Alfredo sauce without heavy cream. Milk, Greek yogurt, silken tofu and other ingredients can mimic the texture and richness that heavy cream provides. Thickeners like cornstarch and cooking methods like simmering or making a roux also help achieve a creamy sauce. With so many options, you can find an Alfredo recipe that suits your needs and satisfies your craving for this rich, velvety pasta topper.
| Substitute | Method | Texture |
|---|---|---|
| Milk and cornstarch | Thickens as sauce simmers | Smooth and pourable |
| Evaporated milk | Naturally thick like cream | Rich and velvety |
| Milk and cream cheese | Cream cheese thickens | Thick and creamy |
| Greek yogurt | Naturally thick | Creamy and tangy |
| Silken tofu | Blends smooth | Velvety and dairy-free |
| Cashew cream | Soaked cashews blend creamy | Luxurious and nutty |
| Coconut milk | Naturally thick and creamy | Rich and smooth |
Tips for Making Alfredo Without Heavy Cream
- Use full-fat versions of milk, yogurt, coconut milk for best texture.
- Whisk in a little cornstarch, tapioca starch or flour to thicken.
- Blend up creamy ingredients like Greek yogurt or silken tofu.
- Simmer the sauce to let it reduce and thicken.
- Make a roux by cooking butter and flour before adding liquid.
- Stir frequently to prevent lumps and scorching on the bottom.
- Add cheeses like Parmesan, Asiago or Romano for rich flavor.
- Season with salt, pepper, garlic powder, Italian seasoning or red pepper flakes.
- Add lemon juice or white wine vinegar for some tang.
- Thin the sauce with extra milk or broth if it gets too thick.
Frequently Asked Questions
Can I use all-purpose cream instead of heavy cream?
Yes, all-purpose cream can be used in place of heavy cream in Alfredo sauce. It has a similar fat content, around 25-30%, so it will replicate the texture well. You can use the same amount as heavy cream in the recipe.
Is there a healthy way to make Alfredo sauce?
There are some healthier ingredient swaps to reduce calories, fat or carbs in Alfredo sauce. Options include using milk, Greek yogurt, or pureed cauliflower instead of heavy cream. Low-fat or fat-free dairy products can also be used. Limit butter and cheeses or use lower-fat versions. Adding veggies like spinach or broccoli is another way to make it healthier.
Can I freeze homemade Alfredo sauce?
Yes, homemade Alfredo freezes well for up to 3 months. Cool the sauce completely before freezing. Portion into airtight freezer containers or zip-top bags. Thaw in the refrigerator overnight before reheating on the stovetop or in the microwave.
What can I serve Alfredo sauce with?
Alfredo sauce pairs well with all kinds of pasta like fettuccine, linguine, penne or gnocchi. It’s also delicious served over chicken, shrimp, salmon or veggies. Stir into risotto or use as a dip for breadsticks and garlic knots. Get creative and use it as a pizza sauce or in lasagna and casseroles.
How can I make jarred Alfredo sauce taste homemade?
For better flavor from jarred Alfredo, try stirring in extra Parmesan, Romano or Asiago cheese. Fresh herbs like parsley, basil, oregano or garlic add aromatic notes. Pepper, nutmeg or red pepper flakes enhance seasoning. For a creamy texture, stir in a splash of heavy cream, half and half or whole milk.
Can you freeze Alfredo sauce with pasta?
It’s best not to freeze pasta and Alfredo sauce together, as the pasta will turn mushy. Cook the pasta separately before freezing. Store Alfredo sauce in an airtight container in the freezer. When ready to eat, thaw sauce and reheat it with the cooked pasta.
Is Alfredo sauce keto-friendly?
Traditional Alfredo sauce is not keto-friendly due to being high in carbs from flour or cornstarch used as thickeners. However, you can make a keto version using only keto ingredients like butter, cream, Parmesan and garlic. Avoid flour, milk or cornstarch. The end result will be just as creamy and delicious.