Vegan Classic Chicken Alfredo
Indulge in creamy decadence with this Vegan Classic Chicken Alfredo, a plant-based twist on the beloved Italian comfort food. This recipe effortlessly combines tender fettuccine pasta with a luscious dairy-free Alfredo sauce made from soaked cashews, unsweetened almond milk, and nutritional yeast for a rich and velvety texture. The addition of a savory plant-based chicken substitute, garlic, and fresh parsley elevates the dish, offering unbeatable flavors without any animal products. Perfect for weeknight dinners or special occasions, this vegan Alfredo is packed with protein, zesty lemon undertones, and wholesome ingredients, ensuring a guilt-free meal that’s both satisfying and cruelty-free. With only 40 minutes from prep to plate, this dish is ideal for busy vegan foodies seeking a quick yet gourmet experience.
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Recipe Information
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
Instructions
Begin by soaking the cashews in hot water for at least 15 minutes, then drain and set aside.
Cook the fettuccine according to package instructions until al dente. Drain and return to the pot.
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.
In the same skillet, add the remaining 1 tablespoon of olive oil, and sauté the minced garlic for about 1 minute until fragrant.
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.
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.
Add the cooked plant-based chicken to the sauce, stirring to combine, and cook for an additional 2 minutes to heat through.
Mix the sauce and chicken with the cooked fettuccine, tossing to ensure the pasta is well coated.
Serve the vegan Alfredo hot, garnished with freshly chopped parsley.
Nutrition Facts
Calories |
2920 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.3 g | 170% | |
| Saturated Fat | 20.4 g | 102% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3600 mg | 157% | |
| Total Carbohydrate | 327.3 g | 119% | |
| Dietary Fiber | 28.4 g | 101% | |
| Total Sugars | 23.8 g | ||
| Protein | 115.9 g | 232% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 1056 mg | 81% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 2035 mg | 43% | |
*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.
