The perk of no nightshades: ALL THE ALFREDO.
As a non-dairy person, I've been making this for years and haven't found a perfect match, but I have found a few recipes that at least satisfies the craving. If you're vegan, the eaisest thing to do is leave the chicken off and throw in some veggies!
I've tried different kinds of Alfredo: cauliflower, almond milk, and cashews. This recipe is from one of my favorite vegan bloggers, Vegan 8, and you can find the original recipe here.
- 4 chicken breasts
- 1 tsp oregano
- 1 white onion
- 1 - 2 cups veggie broth
- salt & pepper
- 4 garlic cloves, minced
- 1/2 cup raw cashews (if you don't have high powered blender, soak in hot water for 4 hrs)
- 1/2 lemon juiced
- 2-4 tbs nutritional yeast
Season chicken with salt, pepper, and oregano. Heat grill to medium to high heat and cook each side fo 4-6 minutes, until 165 degrees for internal temp. Remove from grill and set aside.
In a sauce pan over medium heat, add onions and ONLY ONE CUP of the broth. Cook for about 8 minutes, or until onion is tender (add more broth if the onions are cooking too fast). Add garlic and stir. Let onions and garlic simmer until broth has mostly evaporated.
Add onions and garlic to a blender. Add another 1/2 cup of broth and remaining ingredients (salt, pepper, cashews, lemon juice, and nutritional yeast.) Blend on high.
If needed add more lemon juice or nutritional yeast, depending on flavor consistency.
I served this over my favorite gluten free Jovial Brand pasta with chopped parsley and grilled chicken! For left overs, pour a splash of broth after heating to add some creaminess back if needed!