Gluten and Dairy Free Chicken Fettuccini Alfredo

gluten free - dairy free  - soy free - sugar free 

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Alfredo  is something I have been craving since going dairy-free in 2012. I haven't found a substitute or recipe that satisfied my in almost TEN years.

For a while, a local restaurant had a vegan alfredo that was AMAZING and I was in cream sauce heaven. That was until they decided to discontinue it from the menu, leaving me longing once more. 

I finally got into the kitchen with Grey and together we made this creamy, cheesey, nut-based sauce that was EASY and is now an Italian food staple on our menu. 

*I have had a lot of readers who can't do cashew or nuts and you CAN make this with JUST coconut cream and dairy-free milk. The taste is sweeter than I prefer but it's still creamy and delicious. Always feel free to comment with substitution ideas and I'll get back to you.

This one was the closest to a traditional alfredo when I tried multiple recipes in the kitchen, so I decided to share the cashew based cream sauce. 

​Bon appetite! 

Gluten and Dairy Free Chicken Fettuccini Alfredo

Ingredients
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• 12 ounces gluten-free fettuccini noodles
• 1 chicken breast, cooked and cut up into bite sized pieces
• 1 1/2 cups raw cashews, unsalted
• 1-2 tablespoons olive or avocado oil
• 1/2 medium sweet onion, chopped
• 6 cloves garlic, minced
• 2 cups unsweetened dairy-free milk
• 1/4 cup nutritional yeast (more for a cheesier/stronger flavor)
• 1 tablespoon lemon juice
• 1 teaspoon sea salt (add more for saltier sauce)

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Directions

• Cook and chop one chicken breast. Keep warm until sauce and pasta are ready.
• Bring a large pot of water to a boil, then add the pasta and cook according to package instructions. Drain, then add it back to the pot and cover until the sauce is done.
• Boil 4 cups of water and pour over cashews. Soak 5-10 minutes. (Do not skip this step! If they aren't soaked or soaked long enough your sauce won't be as creamy!) 
• Meanwhile, heat the oil in a small pan over medium heat. Once hot, add the chopped onion and garlic and sauté for 5 minutes, until fragrant and the onion is translucent.
• Drain the cashews and discard the soaking water. Add them to a blender (I use the Ninja) along with onions, garlic, unsweetened dairy-free milk, nutritional yeast, lemon juice and salt.
• Blend until very smooth.
• Pour the sauce over the pasta and stir. If the noodles are still hot, serve immediately. 
• If the dish needs a warm up, cook when combined over low heat until ready to serve. 

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