Vegan Dairy Free Chicken Alfredo

Total time1 hr 10 min

Prep time15 min

Cook time25 min

This creamy fettuccine gets its silky texture from a blended cashew sauce, brightened with lemon juice and garlic and given a savory, cheesy depth from nutritional yeast. The sauce is simmered right in the skillet until it turns glossy and clings beautifully to every strand of pasta, with a splash of starchy pasta water pulling it all together into that classic, restaurant-style cling. Fresh parsley scattered over the top adds a pop of color and a little herbal lift before serving. It's rich, comforting, and satisfying in all the ways a great Alfredo should be, with nothing lost in the way of flavor or that luxurious, spoon-coating texture. This one's a genuinely solid pick for a vegan dinner rotation, and it comes together fast enough for a weeknight while still feeling special enough for company.

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Ingredients

4 servings

For the cashew cream

1 cup raw cashews
2 cups boiling water (for soaking)
1 cup low-sodium chicken broth
Pacific Foods Organic Low Sodium Vegetable Broth Pacific Foods Plant-Based Organic Vegetable Broth Kettle And Fire Broth Vegetable Cooking - 32 OZ Kitchen Basics Organic Vegetable Stock Carton - 32 Oz Imagine Natural Creations Organic Broth Vegetable Low Sodium - 32 Fl. Oz.
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Chef's tip
Use 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 tip
Choose 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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