Vegan Chicken Fettuccine Alfredo
Indulge in the creamy decadence of this Vegan Chicken Fettuccine Alfredo, a plant-based spin on the classic comfort food favorite. Made with tender fettuccine pasta and hearty vegan chicken strips, this recipe features a rich, velvety Alfredo sauce crafted from soaked cashews, unsweetened almond milk, and the umami-packed magic of nutritional yeast. A hint of garlic, zesty lemon juice, and warming nutmeg bring depth and balance to every bite, while fresh parsley adds a burst of vibrant flavor to the dish. Perfect for a weeknight dinner or a special occasion, this dairy-free and meat-free Fettuccine Alfredo is as satisfying as it is easy to prepare. Serve up a bowl of this creamy goodness and watch even the most skeptical eaters fall in love with its luscious, guilt-free charm! Keywords: vegan fettuccine alfredo, vegan chicken alfredo, dairy-free alfredo sauce, plant-based pasta recipes.
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Recipe Information
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
Instructions
Begin by soaking the raw cashews in water for at least 2-3 hours to soften them. Drain them well before use.
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.
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.
In the same skillet, add the minced garlic and sauté for about 1 minute, until fragrant.
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.
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.
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.
Serve hot, garnished with freshly chopped parsley. Enjoy your flavorful Vegan Chicken Fettuccine Alfredo!
Nutrition Facts
Calories |
2952 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.2 g | 159% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3928 mg | 171% | |
| Total Carbohydrate | 346.6 g | 126% | |
| Dietary Fiber | 33.8 g | 121% | |
| Total Sugars | 25.6 g | ||
| Protein | 131.3 g | 263% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 1077 mg | 83% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 2195 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
