Vegan Dairy Free Chicken Alfredo
Total time1 hr 10 min
Prep time15 min
Cook time25 min
4.7(12)
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Learn more →Ingredients
4 servings
For the cashew cream
- 1 cup raw cashews
- 2 cups boiling water (for soaking)
- 1 cup low-sodium chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - 3 tbsp nutritional yeast
- 2 cloves garlic, peeled
- 1 tbsp lemon juice
- ½ tsp salt
- ¼ tsp black pepper
For the pasta
- 12 oz fettuccine
- 1 tsp salt (for pasta water)
For the chicken
- 1.5 lbs boneless, skinless chicken breasts (about 2 large), pounded to even thickness
Chef's tipChoose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes. - 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- 2 tbsp olive oil
For finishing
- ½ cup reserved pasta water
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
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.
- 2
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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