Y’all know I luuurve veggie noodles. They add such a fun base to literally anything. Today I thought it would be fun play off traditional fettuccine Alfredo and make a veggie noodle version.
But, dun dun dun there’s yet another twist. Not only are we swapping out the fettuccine, we’re also swapping out the dairy. Say waaa!! We’re making this dairy free, making a creamy dreamy Alfredo sauce from cashews, and I”m telling you. You’re going to love it.
Once you make this cashew Alfredo sauce you’re going to be putting it on alllll the things. Drizzling it, dipping in it, saucing up every meal because it is so delish.
I’m using the neck of the butternut squash to make my veggie noodles, but feel free to use zoodles, sweet potato noodles, literally there are no rules, you can customize it however you want.
So, let’s get down to it and make a tasty tasty Creamy Cashew Chicken Alfredo + Butternut Squash Noodles.
Add the cashews and boiling water to a bowl. Let them soak for about 20 minutes until soft. Drain the cashews and add them to a food processor or high-powered blender with the nutritional yeast, chicken broth, and 1 teaspoon of the salt. Process until smooth.
Heat the olive oil in a large skillet. Season the chicken with the remaining salt and pepper and cook in the skillet until cooked through, about 5 minutes per side. Once the chicken is cooked, remove it from the skillet and add the butternut squash noodles.
Cook for 5-10 minutes until they’re just soft, tossing frequently. Add the chicken back into the skillet and pour the cashew Alfredo sauce over the dish. Toss and serve!
Recipe
Creamy Cashew Chicken Alfredo + Butternut Squash Noodles
You’ll love this fresh take on traditional Fettuccine Alfredo! Make this Creamy Cashew Chicken Alfredo + Butternut Squash Noodles for your next dinner!
Ingredients
- 2 heaping cups raw cashews
- 4 cups boiling water
- 1/4 cup nutritional yeast
- 3/4 cup chicken broth
- 1 tsp. salt
- 1 Tbsp. olive oil
- 1 lb. boneless skinless chicken tenders
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1/4 tsp. garlic powder
- About 4 cups butternut squash noodles
Instructions
- Add the cashews and boiling water to a bowl. Let them soak for about 20 minutes until soft.
- Drain the cashews and add them to a food processor or high-powered blender with the nutritional yeast, chicken broth, and 1 teaspoon of the salt. Process until smooth.
- Heat the olive oil in a large skillet.
- Season the chicken with the remaining salt and pepper and cook in the skillet until cooked through, about 5 minutes per side.
- Once the chicken is cooked, remove it from the skillet and add the butternut squash noodles.
- Cook for 5-10 minutes until they’re just soft, tossing frequently.
- Add the chicken back into the skillet and pour the cashew Alfredo sauce over the dish. Toss and serve!
Enjoy!! xo
BIG thank you to my friend Allie from Miss Allie’s Kitchen for creating this delicious recipe and taking these gorgeous images for us!! I love her work and couldn’t be more excited she’s creating some tasty dishes to share here too!
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