Cashew Alfredo Sauce with Chicken and Zucchini Noodles

 

This Cashew Alfredo Sauce is incredibly delicious and so easy to make. It’s vegan, and dairy-free!

Rich, creamy, savoury with a cheese like flavour. If you have our Healthy Comforts Cookbook and haven’t made our Cashew Alfredo Sauce – what are you waiting for? And if you don’t have it then you’re in luck! We did this quick video to show you just how quick and easy it is to make. This is my daughters most requested recipe!! If you’ve been following us for a while then you know our love of cashews and their amazing ability to create rich, creamy dairy free recipes.
We start with the base – cashews of course. We soak the cashews first to soften them, this allows us to blend the cashews easier and create a very creamy sauce!

Either use immediately or transfer to a mason jar and refrigerate.
Add-on’s:

  • 3 spiralized zucchini’s
  • 1/3 cup of sun-dried tomatoes
  • 1 cup of shredded roasted chicken

 

If you’re vegan, replace the chicken for mushrooms and peas or any other vegetable.
This sauce thickens the longer it sits. If you need to thin it out, simply add a bit more water.
You can enjoy this sauce over roasted vegetables, anything spiralized or as we did – with chicken, zucchini noodles and sun-dried tomatoes. So good! Enjoy!

Cashew Alfredo Sauce with Chicken and Zucchini Noodles

Ingredients

  • 1 cup Raw, unsalted cashews, completely covered in hot water for 20-30 minutes. 
  • 1/2 cup Water to blend.
  • 1/4 cup Nutritional yeast - gives the cheese flavour. 
  • 1 Garlic Clove
  • 1-2 tbsp juice of a lemon (half a lemon)
  • 1 tsp unrefined salt

Instructions

  • Once the cashews have soaked in hot water, drain and rinse under cold water until the water runs clear.
  • Add the drained cashews, and the remaining ingredients into a high-speed blender. Blend until smooth and creamy. 
  • Either use immediately or transfer to a mason jar and refrigerate. 

Notes

Either use immediately or transfer to a mason jar and refrigerate. 
Add-on’s: 3 spiralized zucchini’s, 1/3 cup of sun-dried tomatoes, 1 cup of shredded roasted chicken. If you’re vegan, replace the chicken for mushrooms and peas or any other vegetable. 
This sauce thickens the longer it sits. If you need to thin it out, simply add a bit more water. 
You can enjoy this sauce over roasted vegetables, anything spiralized or as we did - with chicken, zucchini noodles and sun-dried tomatoes.

 

 

Healthy Comforts – A collection of over 150 recipes that are free from gluten, dairy, grains, soy and refined sugar. By Lena Ferrara, C.I. and Melinda Rapallo-Ferrara, MEd.

Subscribe Now