Want to make alfredo sauce but don’t have heavy cream? Don’t worry, you can make a simple Alfredo Sauce without Heavy Cream. You can use parmesan, butter and flour to form the sauce. Either way, you’ll still be able to enjoy that creamy sauce on your pasta plate with or without heavy cream.

Popular in the Western world, Alfredo sauce is not only one of the most common sauce recipes, but is also one that people have tried at least once!

When first created, alfredo sauce only required the use of eggs, butter, parmesan cheese, and fettuccine noodles.

However, it is due to changing palettes and dietary preferences, that the recipe began to change. This resulted in chefs adding in a variety of different cheeses and heavy cream.

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What is Traditional Alfredo Sauce?

A traditional alfredo sauce is typically made with a mixture of heavy whipping cream and Parmesan cheese. The heavy cream allows for a creamier consistency due to it being thicker and fattier than milk. The only issue you may run into is that you may not have heavy cream on hand!

Why Make Alfredo Sauce Without Heavy Cream?

If you’re one who doesn’t enjoy heavy cream, that’s ok! Many people don’t! That’s because it can be too heavy and too high in fat. A simple way to reduce the amount of fat is to substitute in white roux sauce.

Alfredo Sauce with Milk

When you use a roux as the base, you can simply add in some milk and parmesan to create a creamy sauce. By using this method, you’re almost guaranteed to have the ingredients on hand – plus it’s less heavy too! That means you don’t even have to leave the comfort of your own home.

Alfredo Sauce Ingredients

Butter – Butter is what gives the sauce it’s flavor, avoid substituting olive oil.
All-purpose flour – Gives the sauce the thicker consistency that it needs, be sure to blend this ingredient in well with the butter
Garlic – Add in as little or as much garlic as you want, depending on your tastes. It’s recommended to use fresh garlic rather than garlic powder here.
Milk – The best milk to use for Alfredo sauce is whole milk, then 2%, and 1%. Note, the higher the fat content, the better it is for the sauce.
Parmesan cheese – Fresh and grated parmesan cheese is the best tasting and easiest to work into the sauce.
Seasonings – Keep it simple and use some kosher salt and fresh ground black pepper

Pro Tips: It’s best to buy a whole block of Italian Parmesan cheese. You’ll find it in the refrigerated section, often labeled as Parmigiano Reggiano or Grano Padano.

How to Make Alfredo Sauce With Milk (No Heavy Cream)

It’s a simple recipe that begins with melting butter in a saucepan over medium-low heat. Toss in some minced garlic and flour and you’re on your way. While the roux cooks, the garlic will saute, but be sure to keep stirring so the flour doesn’t burn. You’ll want to cook it for at least three minutes to ensure the flour taste is cooked out of it.

From there, the milk is added to transform the roux into a sauce. Do this step slowly and carefully in order to properly mix the milk with the roux. Once the milk is blended, add in a bit more, do this until all of the milk has been added and you have a creamy, white sauce.

Repeat the last step but this time with freshly grated parmesan cheese. Stir one handful into the sauce, and repeat until all of the cheese has been added. After that, all that is missing is fresh ground black pepper. Now, it’s time to enjoy! Pour the sauce over your favorite cooked pasta noodles.

Tips for Making the Best Alfredo Sauce Without Cream

Use milk with the highest fat content – avoid using skim milk.
Use real, fresh and grated Parmesan cheese, not the kind that comes pre-grated in a shaker.
Ensure that the Parmesan is fully melted and simmer the sauce a little longer while stirring.

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Alfredo Sauce without Heavy Cream Recipe

An Alfredo sauce recipe that uses a roux base instead of heavy cream to achieve a creamy texture.

Keyword Alfredo Sauce without Heavy Cream

Ingredients

¼ cup unsalted butter
¼ cup all-purpose flour
1 large clove garlic minced
2 cups milk
2 cups grated Parmesan
Salt and pepper to taste

Instructions

Place a medium saucepan over medium-low heat. Add the butter and minced garlic. Cook about 1 minute or until fragrant.
Add the flour to the pan and whisk to combine. Continue whisking for about one minute to form a roux that has darkened slightly.
Stir in about ¼ cup of milk and whisk vigorously until fully incorporated. Continue adding milk in ¼ cup increments, whisking each time until combined.
Cook until the sauce is thick enough to coat the back of a spoon. If not, let it bubble for another minute or two until sufficiently thick.
Add the Parmesan cheese and stir with a wooden spoon until fully melted and smooth. Then mix in the salt and pepper.
Remove from heat and cover if needed to keep warm until the pasta is ready. Mix the Alfredo sauce with cooked pasta and toss to coat.

Notes

Sauce too thick? Add in a splash of milk. Too thin? Let it simmer a little longer while stirring regularly to prevent sticking.
Fresh and grated parmesan will give you the best flavor and melt the easiest.