Cashews, soaked and blitzed with garlic, lemon juice, and a savory hit of nutritional yeast, turn into a silky, pourable cream that clings to every strand without a drop of dairy in sight. Golden-seared chicken breast, sliced into thick strips after a proper rest, brings hearty protein to the bowl and pairs beautifully with that rich, garlicky sauce. A splash of reserved starchy water loosens everything at the end, so the sauce flows and coats rather than clumps, giving you that glossy, restaurant-style finish. Fresh parsley scattered over the top adds a clean, herby lift that balances all that creamy richness. This one comes together fast enough for a weeknight but feels indulgent enough for company, and it's a genuinely satisfying option to add to your Paleo rotation.
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Place the cashews in a heatproof bowl and pour the boiling water over them. Let soak for 30 minutes, then drain and discard the soaking water.
Transfer the drained cashews to a blender along with the chicken broth, nutritional yeast, garlic, lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper. Blend on high for 60–90 seconds until completely smooth and pourable, with no visible cashew pieces.
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