Creamy Chick’n Alfredo [vegan]

I used to love Alfredo pasta before I went plant-based, and admittedly, I still kind of miss it. There is something so comforting and satisfying about a plate of fettuccine, smothered in a rich, creamy Italian sauce.

Traditionally, Alfredo sauce is made with butter, milk, heavy cream, and parmesan cheese. But today, I’m here to show you today that dairy is NOT the be-all and end-all ingredient to delicious Alfredo. This vegan Chick’n Alfredo recipe is healthier and just as, if not more, flavorful and indulgent as the dairy-laden version. It doesn’t require much effort to whip up – just a handful of staple ingredients with a few specialty items sprinkled in, including my favorite plant-based Chick’n Strips.

This recipe is a winner in my book. Show it off to your dairy-loving family and friends, and perhaps they will be open to trying more plant-based dishes in the future.

Ingredients

This recipe makes 2 servings.

• 6 oz Fettuccine

• 1 cup Gardein Chick’n Strips

• 1 tbsp Olive oil

• 1/4 Yellow onion, chopped

• 3 cloves Garlic, minced

• 1/2 cup Cashews, soaked overnight and drained

• 3/4 cup Unsweetened almond milk

• 1/4 cup Low-sodium vegetable stock

• 2 tbsp Nutritional yeast

• 1 tbsp Lemon juice

• 1/4 tsp Paprika

• 1/2 tsp Salt

• 1/4 tsp Black pepper

• Fresh parsley, for serving

Instructions

1. Cook pasta according to package instructions. When fully cooked, drain and leave in the pot. Cover until the sauce is done.

2. Meanwhile, sauté chick’n with oil in a non-stick pan over medium/high heat for 5 minutes, or until browned and crisp. Set aside.

3. In the same pan, add onions and garlic. Sauté for 5 minutes until fragrant.

4. In a food processor, add cashews, sautéed onions and garlic, non-dairy milk, vegetable stock, nutritional yeast, lemon juice, paprika, salt, and black pepper. Blend until smooth.

5. Pour sauce over the pasta and stir over low heat. Add sautéed chick’n.

6. Serve warm. Enjoy!

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