Can you make cottage cheese Alfredo sauce vegan?

No , because cottage cheese is a dairy product. You would need to use a tofu or cashew-based recipe for a vegan high-protein sauce. However, this recipe is Vegetarian .

How can I add protein to Alfredo?

Aside from the cottage cheese base, you can stir in Nutritional Yeast (which adds cheesy flavor + protein) or serve it over protein-enriched pasta shapes. Adding peas is another classic way to boost the plant-based protein content.

What protein pairs well with Alfredo?

Grilled chicken is classic. Shrimp is excellent for keeping it low calorie because shrimp is almost pure protein. For vegetarians, peas, roasted broccoli, or even crispy chickpeas add texture and micronutrients.

How to add protein to pasta sauce without meat?

Blending dairy (like cottage cheese, ricotta, or even silken tofu) into the sauce is the easiest way to boost protein without adding ground beef or chicken. This technique allows you to keep the meal vegetarian while still hitting your macro goals.

Does it taste like cheese?

It tastes like Parmesan and garlic . The "sour" tangy taste of the cottage cheese is neutralized by the cooking process and the strong flavor of the garlic butter. Most people cannot tell it is made with cottage cheese—they just think it's a rich cream sauce.

High Protein Cottage Cheese Alfredo Sauce (15g Protein Hack)

Description

This High Protein Cottage Cheese Alfredo Sauce Recipe is the ultimate healthy hack for pasta lovers. By blending cottage cheese, we create a silky, rich sauce that packs protein without the heavy cream calories.

Ingredients

Scale

1 cup Cottage Cheese (4% Milkfat, Full Fat recommended)
1/4 cup Parmesan Cheese (Freshly grated is best)
1/4 cup Milk (Skim, 2%, or Reserved Pasta Water)
2 cloves Fresh Garlic (Minced)
1 tsp Butter (Unsalted)
1/2 tsp Salt
1/4 tsp Black Pepper
1 tsp Dried Parsley (Optional for garnish)
8 oz Fettuccine or Protein Pasta (Cooked according to package)

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Instructions

Garlic Prep: Melt the butter in a large skillet over medium heat. Add the minced garlic and sauté for about 60 seconds until fragrant and golden. Remove from heat immediately so it doesn’t burn.
Blend: Add the cottage cheese, milk (or pasta water), sautéed garlic (scrape in all that butter!), salt, and pepper to a blender. Blend on HIGH for 1 full minute. The mixture must be completely smooth with no curds remaining.
Warm: Pour the sauce back into the skillet. Turn the heat to LOW.
Melt: Stir in the grated Parmesan cheese. Whisk constantly for 2-3 minutes until the cheese is melted and the sauce is warmed through. Important: Do not let the sauce boil or the cottage cheese may separate.
Combine: Add your cooked, drained pasta directly to the skillet. Toss with tongs to coat every noodle. If the sauce feels too thick, splash in a little extra hot pasta water. Serve immediately.

Notes

Sauce Thickness: The sauce thickens as it cools. If reheating, add a splash of milk or water to loosen it up.
Cheese Quality: Use block Parmesan and grate it yourself. Pre-grated cheese creates a grainy sauce.
No Milk Option: Use starchy pasta water instead of milk for a “No Milk” version that clings well to noodles.

Prep Time: 5 mins
Cook Time: 10 mins
Category: Dinner
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1/4 Cup Sauce (Sauce Only)
Calories: 85 kcal
Sugar: 1 g
Sodium: 420 mg
Fat: 4 g
Saturated Fat: 2.5 g
Carbohydrates: 3 g
Fiber: 0 g
Protein: 9 g
Cholesterol: 15 mg