I have to admit, I’m not really a “pasta” person. This has nothing to do with the gluten, carbs, or wheat, just a personal preference. I remember being “picky” when it was something my mom served: noodles with red sauce please. Done and done. As I have gotten older, I have come to appreciate the various flavors that sauces tend to offer. And just because traditional recipes incorporate less nutritious ingredients, doesn’t mean we have to go without. Enjoy this dairy-free spin on chicken alfredo! Use the sauce on veggie noodles, your favorite gluten-free noodle option, use as a dressing or eat with a spoon.

Dairy-Free Chicken Veggie "Alfredo"

2 boneless skinless chicken breasts
Sea salt and black pepper to taste
1 cup cashews
1.5 cup boiling water
1.5 cups cauliflower florets, steamed
2 tablespoons nutritional yeast
2 cloves garlic minced + ½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon sea salt
Black pepper to taste
1 tablespoon ghee (tahini works too)
1.5 cups chicken or vegetable broth
4 cups “spiralized” vegetable noodles (I used pre-packaged sweet potato noodles)
⅓ cup chopped basil (optional)

Pre-heat 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. Enjoy!