Meaningful Eats
Gluten-Free Alfredo Sauce (BEST EVER!)
6 people
This gluten-free Alfredo sauce is rich, creamy, and packed with garlic parmesan flavor! It’s easy to make in just 15 minutes and delicious over your favorite gluten-free pasta.
Ingredients
- 3 tablespoons butter
- 1 clove garlic finely minced
- 4 ounces cream cheese cut into 1-inch cubes
- 1 cup milk of choice preferably whole milk but any cow's milk will work
- 1 1/2 cups 3-6 ounces freshly grated Parmesan cheese
- 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper
Instructions
- In a medium pot or skillet over medium heat, melt the butter. Add the garlic and cook for about 1 minute, stirring constantly so the garlic doesn’t burn.
- Add the cream cheese to the butter mixture and let it sit for a few minutes until it begins to melt. Whisk the butter and cream cheese together until smooth and creamy. This may take a few minutes of whisking to get totally smooth.
- While whisking, slowly add the milk a little at a time until smooth and incorporated. Stir in the Parmesan cheese, salt and pepper. Mix until everything is smooth and combine.
- Cook for 2-3 minutes for a thicker sauce or remove right after the cheese is melted for a thinner sauce. Season to taste with more salt and pepper if needed. Serve immediately over gluten-free pasta. Enjoy!
Notes
To Make-Ahead: Due to this sauce's high dairy content, it's best served right away.
To Store: Leftover sauce can be refrigerated in an airtight container for up to 3 days. Gently rewarm it in a skillet, whisking until reincorporated. The sauce will have separated during storage. Try to avoid microwaving it.
To Freeze: Its high dairy content means it doesn’t freeze as well as other sauces. It may become grainy/watery from being frozen. With this in mind, you can freeze the sauce up to 1 month, defrost it in fridge overnight, and then rewarm it gently on the stove to try to reincorporate the contents.
Cream cheese: Helps thicken the sauce without the addition of flour. Don't worry - the sauce doesn't taste like cream cheese!
Parmesan cheese: Freshly grated works best! Pre-grated parmesan may make the sauce grainy.
Milk: You can use any cow's milk, but whole milk works best.
Dairy-free: Unfortunately, this sauce doesn't do well with dairy-free substitutions.
Nutrition
Calories: 141kcal | Carbohydrates: 3g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 322mg | Potassium: 85mg | Fiber: 1g | Sugar: 3g | Vitamin A: 495IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 1mg