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Dairy-Free Chicken Veggie "Alfredo"

Equipment

  • baking sheet
  • High-speed Blender

Ingredients
  

For the Bowl

  • 2 boneless skinless chicken breasts
  • sea salt and black pepper to taste
  • 4 cups "spiralized" vegetable noodles (I used pre-packaged sweet potato noodles)
  • cup chopped basil (optional)

For the Sauce

  • 1 cup cashews
  • cups boiling water
  • cups cauliflower florets, steamed
  • 2 tablespoons nutritional yeast
  • 2 cloves garlic, minced
  • ½ teaspoon garlic powder
  • ½ teaspoon sea salt
  • black pepper to taste
  • 1 tablespoon ghee (tahini works too)
  • cups chicken or vegetable broth

Instructions
 

  • Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
  • Soak cashews in boiling water for 30 minutes.
  • Meanwhile, season chicken breasts with sea salt and black pepper. Bake 25-30 minutes in the oven (or grill) until internal temperature reaches 165 degrees.
  • Drain and rinse cashews. Transfer cashews to a high-speed blender. Add steamed cauliflower, nutritional yeast, garlic cloves, garlic powder, onion powder, sea salt, black pepper, ghee, and broth. Process until creamy, using the tamper as you need.
  • Add vegetable noodles to a large bowl. Slice chicken and add to bowl with vegetables noodles. Pour sauce on top and stir to combine. Eat as is, or heat everything up in a large pot or dutch oven until warmed through. Sprinkle with chopped basil.