Dairy Free Chicken Alfredo
A creamy and comforting dairy-free version of the classic chicken Alfredo, made with cashews and nutritional yeast for rich flavors without any dairy.
Ingredients
For the sauce
- 2 cups raw cashews, soaked in water for at least four hours Soaking is crucial for achieving a silky smooth sauce.
- 1 cup water, plus additional for cooking pasta
- 4 large garlic cloves, minced Opt for fresh garlic for best flavor.
- 1 tablespoon olive oil High-quality olive oil enhances the flavor.
- 2 cups sliced mushrooms, optional for added flavor
- 2 teaspoons nutritional yeast Can increase amount for deeper umami flavor.
- 1 teaspoon salt
- 1 teaspoon black pepper
Main ingredients
- 4 pieces chicken breasts, boneless and skinless
- 8 ounces gluten free pasta, or any pasta of choice
Instructions
Preparation
- Soak the cashews in water for four hours.
- In a medium saucepan, bring four cups of water to a boil. Add the pasta and cook according to package instructions. Strain and set aside.
Sauce Preparation
- In a blender, combine the soaked cashews, one cup of water, minced garlic, nutritional yeast, salt, and pepper. Blend until creamy and smooth, adding more water if necessary to reach the desired consistency.
Cooking Chicken
- In a large skillet, heat olive oil over medium heat. Add the chicken breasts, seasoning with salt and pepper. Cook for six to eight minutes per side or until cooked through and no longer pink in the center. Remove the chicken and let it rest before slicing.
Combine Ingredients
- In the same skillet, add optional sliced mushrooms and sauté for three to four minutes until tender.
- Pour the cashew sauce into the skillet with mushrooms and stir until heated through. Reduce heat to low, letting it simmer for about five minutes.
- Slice the cooked chicken and return it to the skillet, mixing it into the sauce.
- Add the cooked pasta to the skillet and toss until evenly coated.
- Let everything cook together for an additional two to three minutes.
- Serve warm, garnished with fresh herbs or nutritional yeast if desired.
Notes
If the sauce is too thick, thin it out with a bit more water or vegetable broth.