Vegan Chicken Fettuccine Alfredo
Indulge in the creamy decadence of Vegan Chicken Fettuccine Alfredo, a plant-based twist on a classic Italian favorite! This recipe features tender fettuccine coated in a luxuriously smooth Alfredo sauce made from blended cashews, almond milk, and a touch of nutritional yeast for that cheesy, umami flavor. Juicy vegan chicken strips sautéed to golden perfection bring a satisfying, protein-packed element to every bite. Infused with garlic, a hint of nutmeg, and brightened with fresh lemon juice, this dairy-free dish is both comforting and packed with flavor. Finished with a sprinkle of fresh parsley, it's perfect for a cozy dinner or a special occasion. Quick to prepare once the cashews are soaked, this vegan fettuccine Alfredo will become a go-to favorite for pasta lovers and plant-based eaters alike!
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Ingredients
- 12 ounces fettuccine pasta
- 2 tablespoons olive oil
- 10 ounces vegan chicken strips
- 3 cloves garlic, minced
- 2 cups unsweetened almond milk
- 1 cup raw cashews, soaked for 2-3 hours and drained
- 1 tablespoon nutritional yeast
- 1 tablespoon lemon juice
- 1 teaspoon dijon mustard
- 0.25 teaspoon nutmeg
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Directions
Step 1
Begin by soaking the raw cashews in water for at least 2-3 hours to soften them. Drain them well before use.
Step 2
Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Drain the pasta and set aside.
Step 3
While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the vegan chicken strips and cook until golden brown, about 5-7 minutes. Remove from the skillet and set aside.
Step 4
In the same skillet, add the minced garlic and sauté for about 1 minute, until fragrant.
Step 5
In a blender, combine the soaked cashews, almond milk, nutritional yeast, lemon juice, dijon mustard, nutmeg, salt, and black pepper. Blend until very smooth and creamy.
Step 6
Pour the cashew cream sauce into the skillet with the sautéed garlic. Cook over low heat, stirring frequently, until the sauce thickens and is heated through, about 5 minutes.
Step 7
Add the cooked pasta and vegan chicken strips to the skillet with the Alfredo sauce. Toss well to coat the pasta evenly with the sauce.
Step 8
Serve hot, garnished with freshly chopped parsley. Enjoy your flavorful Vegan Chicken Fettuccine Alfredo!
Nutrition Facts
| Serving size | (1329.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2951.9 |
| Total Fat 124.2g | 0% |
| Saturated Fat 18.0g | 0% |
| Polyunsaturated Fat 7.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3928.4mg | 0% |
| Total Carbohydrate 346.6g | 0% |
| Dietary Fiber 33.8g | 0% |
| Total Sugars 25.6g | |
| Protein 131.3g | 0% |
| Vitamin D 175.7IU | 0% |
| Calcium 1076.7mg | 0% |
| Iron 21.7mg | 0% |
| Potassium 2194.6mg | 0% |
Source of Calories