So it’s not really chicken Alfredo at all. The Alfredo part of the sauce isn’t even a white sauce – but it is creamy and cheesy and so so good. You can leave out the ‘chicken’ or use real chicken and the recipe becomes dairy free instead of vegan. If you’re doing this gluten free, I cannot possibly recommend the Chickapea brand pasta enough!
You can really play around with these amounts, but this is what I did.
1 1/2 cups cashew milk
2 tablespoons Bob’s Red Mill nutritional yeast
1/4 cup Bob’s Red Mill gluten free flour
1 tablespoon soy sauce
1 tablespoon tahini
2 teaspoons dill
1 teaspoon parsley
1/2 cup vegetable stock
+pasta and chicken or chick’n (or just pasta)
Literally, just mix all the ingredients except for the vegetable stock in a bowl (I use the measuring cup I measure the cashew milk in) and then pour into a hot pan. It’ll thicken up as it starts to boil, turn it down and whisk in some vegetable stock to thin it out (if you want to / it needs it).
Make your chicken / chick’n and pasta at the same time and that’s it!