Prep and Cook Time: 30 minutes | Serves: 3
Prep and Cook Time: 30 minutes
Bring fun to your fettuccine alfredo with this dish using plant-based chicken tenders and cashews. After the kids try this fettuccine Alfredo with our legit tasting plant-based chicken tenders, they’ll be asking for Italian food every night.
1 tsp fresh parsley, minced
Plant-Based Alfredo Sauce:
1 cup raw unsalted cashews, soaked in hot water for at least 10 minutes
2 cloves garlic Juice from 1 lemon
1 cup almond milk
¼ cup nutritional yeast
1 tsp salt
1 tsp pepper
Preheat oven or air fryer to 400°F.
Drain cashews. Combine all alfredo sauce ingredients in a blender and blend until smooth.
Cook chicken tenders according to preferred package directions. While the tenders are cooking, cook pasta according to package directions. Add cooked pasta back into pot after straining. Add alfredo sauce to the pot and toss pasta with the sauce.
Slice tenders into bite sized pieces.
Place pasta into serving bowls and place cut tenders on top. Garnish with fresh parsley and serve immediately.
Note: Alfredo sauce will thicken as the pasta cools. If not serving immediately, put on low heat add additional almond milk to pot of pasta and stir to thin out as needed.
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