Vegan chicken fettuccini alfredo
Creamy dairy free Alfredo sauce. This vegan fettuccini Alfredo has crispy, crunchy vegan chicken. Decadent and delicious. Ultimate vegan comfort food.
Anything you can do, I can do vegan! This recipe for creamy vegan fettuccini alfredo definitely proves that point.
This vegan alfredo is a perfect dish to impress your friends at a dinner party. Just double the recipe if you have more than 3-4 people.
It’s also great for a romantic night in. Make a big side salad and you’ve got a delicious meal.
To make this pasta even better, we top this dish off with my favorite vegan chicken tenders.
This recipe is
- Dairy free
- Comforting
- Easy
- Vegan & vegetarian
- Great for date nights
Ingredients
- Raw cashews – This is the creamy base of our dairy free alfredo sauce. Raw cashews, when soaked and blended create an amazing vegan cream.
- Nutritional yeast – These golden yellow flakes provide a cheesy, nutty and umami flavor to this dish. It’s also high in B12.
- Garlic & onion powder
- Silken tofu
- Lemon juice
- Salt & pepper
- Vegan chicken – I love the Gardein breaded chick’n strips in this.
- Fettuccini – Most dry and boxed pastas at the grocery store are accidentally vegan. Just read the ingredients.
Recipe tips
If you’d like to make this a little healthier and add some more nutrients, throw in some peas or chopped kale. I love adding greens to creamy pasta dishes.
The longer you heat the Alfredo sauce, the more it thickens up.
To reheat and store
This pasta will last you about 5 days in an airtight container in the fridge.
To reheat: If you’re wanting to heat this up the next day for leftovers, just add a splash or two of water and add a little salt. Heat on the stove on medium heat, or in a microwave.
To make this nut free
If you’re allergic to cashews, just sub them out for raw sunflower seeds. Easy peasy!
To make this gluten free
To make this gluten free, just make it without the chicken tenders and use gluten free pasta.
More vegan recipes to try:
- Smoked gouda mac & cheese
- Best vegan stovetop mac and cheese
- Vegan Stroganoff
- Vegan chicken noodle soup
- Homemade vegan pasta noodles
Dairy free alfredo sauce (Vegan chicken fettuccini Alfredo)
Ingredients
- 6 Gardein crispy tenders or your favorite vegan chicken alternative
- 8 oz fettuccini pasta (half of a 1lb package)
- ½ cup raw cashews (oaked in boiling water for 10 minutes)
- ½ block of medium firm or silken tofu
- ¼ cup nutritional yeast
- 2 tsp salt
- 2 tsp garlic powder
- 1 tsp onion powder
- ¼ tsp black pepper
- 1 tbsp lemon juice or apple cider vinegar
- 1.5 cups water
- 3 cloves of garlic (minced)
- 2 tbsp vegan butter (or olive oil)
Instructions
- Bake your Gardein 7 grain tenders according to package and set aside. You can bake these while you’re getting everything else ready.
- Soak your cashews for 10 minutes in boiled water then drain
- Boil your pasta water and cook pasta until al dente. Drain the pasta and add some olive oil on it so it doesn't stick.
- While your pasta is cooking, add cashews, tofu, nutritional yeast, salt, pepper, garlic powder (not the clove), onion powder, lemon juice and water to a blender. Blend on high until smooth – at least 2 minutes
- In a large enough pan to hold the pasta, heat vegan butter on medium heat. Add the minced garlic and sauté for 1 minute.
- Turn heat to low. Add the cheese sauce from the blender to the pan with the garlic and butter. Heat on low for one minute, gently stirring the sauce until it thickens. Add the fettuccini to the cheese sauce pan.
- If sauce gets too thick, add a little pasta cooking water.
- If sauce is too thin, keep it on low heat until it thickens – but be warned, the cashews will make this thicken quite a bit on heat.
- Top with the Gardein chicken tenders, or chop them up and fold them in with the pasta if you’d like them a little coated.
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
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