Cottage Cheese Alfredo High Protein

Looking for more cottage cheese recipes? Try my cottage cheese eggs, cottage cheese dip, protein mac and cheese, and lasagna with cottage cheese next. If you’re not cooking with cottage cheese, you’re missing out. Not only is it creamy and flavorful, but with the help of your blender, it’s the beginning of a perfect cheese sauce. With a few Alfredo sauce staples, plus cottage cheese, you can have a velvety smooth and creamy sauce. It’ll change your pasta game forever!

Why I love this recipe

Simple ingredients. There’s cottage cheese, milk, cornstarch, and a handful of seasonings. Tastes like the real deal. I know some Alfredo snobs, and let’s just say they were impressed with my cottage cheese version. Healthy. Cottage cheese is super high in protein, low in carbs, and low in calories, especially if you use low-fat cottage cheese. Versatile. Traditional Alfredo is served over noodles, but I often steamed veggies for a healthy, protein-packed side dish.

Ingredients needed

Cottage cheese. I prefer the texture of full-fat cottage cheese, but the low-fat or fat-free varieties both work wonderfully. I also tested this with my whipped cottage cheese and dairy-free cottage cheese, and it worked just as well. Milk. I used unsweetened almond milk, but use any milk you prefer. Cornstarch. To thicken the consistency of the sauce. Arrowroot powder also works. Kosher salt and black pepper. Just a pinch. Parmesan cheese. Try to use freshly grated parmesan cheese, as I find it melts the smoothest and has a better flavor. Italian seasoning. For flavor, of course!

How to make cottage cheese Alfredo sauce

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Arman’s recipe tips

Adjust the serving size. This recipe makes enough sauce for one pound of pasta, enough to feed 4-6 people. To make 1-2 portions, cut the amount of sauce in half (or just make a really saucy pasta!). Use a food processor. If you don’t have a blender, a food processor will work, but you’ll want to blend it for a bit longer so it gets really smooth. Don’t overdo the cornstarch. It takes a few minutes for the cornstarch to take effect, so be patient and give it at least 5 minutes of simmering before adding more.

Storage instructions

To store: Leftover sauce can be stored in an airtight container in the refrigerator for up to five days.

Add garlic. Traditional Alfredo sauce is surprisingly mild in flavor, but a little sautéed garlic never hurts. Serve with protein. I’m a sucker for chicken Alfredo, but it works just as well with shrimp or salmon. Make it spicy. Add a dash of red pepper flakes. Garnish. Top the pasta with fresh parsley and a sprinkle of parmesan cheese.

To freeze: Transfer leftover sauce to a freezer-safe container and freeze for up to three months. Let it thaw in the fridge overnight. Reheating: Reheat the sauce in a skillet over low heat, stirring often until warm.