Dairy Free Alfredo Recipe
Creamy dairyfree chicken Alfredo recipe Delicious easy Alfredo
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Cuisine: Italian-American
Ingredients
Scale
- Boneless, skinless chicken breasts (approximately 1.5 lbs)
- 1 pound fettuccine pasta
- 1 cup raw cashews
- 1/4 cup nutritional yeast
- 4 cloves garlic
- 1 tablespoon lemon juice
- 2 tablespoons olive oil
- 1 cup vegetable broth
- Salt & pepper to taste
- Fresh parsley for garnish (optional)
- Steamed broccoli or sautéed mushrooms for added veggies (optional)
Instructions
- Cook chicken breasts through to an internal temperature of 165°F (74°C). Cut into bite-sized pieces.
- Cook pasta al dente according to package directions. Drain, reserving about 1/2 cup of pasta water.
- Soak cashews in hot water for at least 30 minutes (or longer for a smoother sauce).
- Drain and rinse soaked cashews. In a high-speed blender, combine cashews, nutritional yeast, minced garlic, lemon juice, olive oil, and vegetable broth. Blend until completely smooth and creamy. Add more broth if needed to reach your desired consistency.
- Season the cashew cream sauce with salt and pepper to taste.
- In a large pan or pot, combine the cooked pasta, chicken, and cashew cream sauce. Toss to coat. Add a splash of reserved pasta water if needed to thin the sauce.
- Heat through gently, stirring occasionally. Do not boil.
- Garnish with fresh parsley and serve immediately. Add steamed broccoli or sautéed mushrooms for added veggies, if desired.
Notes
Craving creamy, comforting Chicken Alfredo but avoiding dairy? This Dairy-Free Chicken Alfredo recipe delivers the richness and flavor you crave, without any of the dairy discomfort. A clever blend of plant-based ingredients makes this dish a revelation!
Find it online: https://homecookstudio.com/dairy-free-alfredo-chicken-recipe/