So, I’ve been having a craving for chicken fettucine alfredo, but I can’t have it due to the butter, heavy cream and two types of cheese used…or so I thought. I have found substitutes for the butter, and the cheeses but I was having difficulty finding a suitable substitute for heavy cream. Enter godairyfree.org. The site offered several substitutes for heavy cream from soy milk mixed with olive oil to pureed silken tofu. After speaking with creator, owner, and author of Go Dairy Free, Alisa Fleming, about what method I should try, she offered her recipe she usually used for savory cream based sauces. I gave it a shot and came up with a delicious Chicken Fettucine Alfredo.
1 lb Chicken Breasts, cut into strips
2 lbs whole wheat fettucine
8 oz (1 cup) Earth Balance Whipped Buttery Spread
2 Cups Cashews
2 Cups water
4 cloves of garlic, minced
1/2 teaspoon white pepper
1 1/2 Cup Vegan Rella Mozzarella style block, grated
Step 1: Cook Chicken. Set aside to cool.
Step 2: Place water for pasta onto boil, about 8 cups of water. When water begins to boil add pasta and cook until al dente.
Step 3: While waiting for the water to boil: Place cashews and 2 cups of water into blender and puree until smooth. Melt Earth Balance buttery spread in sauce pan, add cashew mixture, minced garlic cloves and white pepper and stir often. Add Vegan Topping and simmer for 8-10 minutes or until smooth. Stir Often. Add Vegan Rella Mozzarella and simmer until smooth. Stir Often
Step 4: Cut chicken into strips and combined drained cooked noodles, chicken and sauce to a large pot and mixed. Cook until heated through.