Vegan Classic Chicken Alfredo
Indulge in the creamy comfort of Vegan Classic Chicken Alfredo, a plant-based twist on the beloved Italian favorite. This recipe combines tender fettuccine with a rich, homemade cashew cream sauce infused with nutritional yeast, garlic, and a hint of lemon for that authentic Alfredo flavor. Perfectly golden, seasoned plant-based chicken pieces elevate each bite, making it a hearty and satisfying dish. Ready in just 40 minutes, this dairy-free and meat-free recipe is ideal for weeknights or cozy dinners with family. Garnished with fresh parsley, this vegan Alfredo is as indulgent as it is wholesome—proof that you can enjoy classic flavors without compromise. Perfect for vegan pasta lovers and anyone seeking a healthier yet decadent alternative!
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Ingredients
- 12 ounces fettuccine pasta
- 3 tablespoons olive oil
- 8 ounces plant-based chicken substitute
- 3 units garlic cloves, minced
- 2 cups unsweetened almond milk
- 1 cup raw cashews, soaked
- 3 tablespoons nutritional yeast
- 2 tablespoons lemon juice
- 1 tablespoon cornstarch
- 1 teaspoon onion powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Directions
Step 1
Begin by soaking the cashews in hot water for at least 15 minutes, then drain and set aside.
Step 2
Cook the fettuccine according to package instructions until al dente. Drain and return to the pot.
Step 3
In a large skillet over medium heat, add 2 tablespoons of olive oil. Add the plant-based chicken substitute and cook for about 5-7 minutes, flipping occasionally until golden and heated through. Remove from the skillet and set aside.
Step 4
In the same skillet, add the remaining 1 tablespoon of olive oil, and sauté the minced garlic for about 1 minute until fragrant.
Step 5
In a blender, combine the soaked cashews, almond milk, nutritional yeast, lemon juice, cornstarch, onion powder, salt, and black pepper. Blend until the mixture is completely smooth and creamy.
Step 6
Pour the cashew cream sauce into the skillet with the sautéed garlic. Cook over medium heat, whisking frequently, until the sauce begins to thicken, about 5-6 minutes.
Step 7
Add the cooked plant-based chicken to the sauce, stirring to combine, and cook for an additional 2 minutes to heat through.
Step 8
Mix the sauce and chicken with the cooked fettuccine, tossing to ensure the pasta is well coated.
Step 9
Serve the vegan Alfredo hot, garnished with freshly chopped parsley.
Nutrition Facts
| Serving size | (1316.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2920.5 |
| Total Fat 132.3g | 0% |
| Saturated Fat 20.4g | 0% |
| Polyunsaturated Fat 8.4g | |
| Cholesterol 0mg | 0% |
| Sodium 3599.8mg | 0% |
| Total Carbohydrate 327.3g | 0% |
| Dietary Fiber 28.4g | 0% |
| Total Sugars 23.8g | |
| Protein 115.9g | 0% |
| Vitamin D 175.7IU | 0% |
| Calcium 1056.5mg | 0% |
| Iron 18.1mg | 0% |
| Potassium 2034.6mg | 0% |
Source of Calories