This gluten-free alfredo sauce recipe is made with simple and delicious everyday ingredients, and it’s actually made “lighter” without heavy cream!
- 1 cup chicken or vegetable stock (* see note below)
- 3 Tbsp. cornstarch
- 1 Tbsp. olive oil
- 4 cloves garlic, pressed or minced
- 1 cup low-fat milk (I used 1%)
- 3/4 cup freshly-grated Parmesan cheese
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- (optional topping: chopped fresh parsley)
- In a small bowl, whisk together stock and cornstarch until the cornstarch is dissolved. Set aside.
- Heat olive oil in a medium saute pan over medium-high heat. Add garlic and saute one minute, stirring occasionally, until fragrant. Pour in the stock-and-cornstarch slurry, and whisk until smooth. Whisk in milk, and bring the mixture to a simmer. Let cook for an additional minute or two until thickened. Then stir in Parmesan cheese, salt and pepper until the cheese is melted. Season with additional salt and pepper if necessary.
- Remove from heat and use immediately.
- (*If you’re planning to toss this gluten-free alfredo sauce with pasta, I recommend using 12 ounces of gluten-free pasta cooked until al dente.)
- *If you are using store-bought stock, please check the label or research in advance, to make sure it is gluten-free. Quite a few of the store-bought brands contain gluten in them.