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Healthy Homemade Alfredo Sauce

A guilt-free version of the classic Alfredo sauce that retains all the rich flavor without the extra calories, perfect for weeknight dinners.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course, Sauce
Cuisine: Italian
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 tbsp olive oil or avocado oil Use high-quality extra virgin olive oil for robust flavor.
  • 4 cloves garlic, minced Fresh garlic gives the sauce its aromatic base.
  • 3 tbsp flour of choice or 1 tbsp cornstarch Whole wheat flour is preferred; cornstarch is a gluten-free alternative.
  • 1 cup vegetable stock Use low-sodium stock for better control over salt levels.
  • 2 cups milk 2% or unsweetened almond milk work best for creaminess.
  • 4 oz light cream cheese Adds richness without heaviness of heavy cream.
  • 1/2 cup grated Parmesan cheese Freshly grated cheese melts better than store-bought.
  • 1 tsp Italian seasoning A blend of dried basil, oregano, and thyme.
  • 1/4 tsp black pepper Adds a little kick.
  • 1 tsp salt Adjust to taste, depending on your stock's saltiness.

Method
 

Preparation
  1. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant and golden, being careful not to burn.
  2. Stir in the flour or cornstarch, cooking for about 1 minute to form a roux.
  3. Gradually whisk in the vegetable stock until smooth and thickened, around 2-3 minutes.
  4. Slowly pour in the milk, whisking constantly to avoid lumps. Continue cooking for about 5-7 minutes, or until thickened.
  5. Add the cream cheese, stirring until melted and incorporated.
  6. Stir in the grated Parmesan cheese, Italian seasoning, black pepper, and salt until the sauce is smooth and creamy.
  7. Serve it over your favorite pasta, toss it with steamed veggies, or use it as a base for casseroles.

Notes

Leftover sauce can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of milk. For a vegan version, substitute cream cheese with a vegan cream option and use nutritional yeast instead of Parmesan.