Chicken Alfredo, or Fettuccine Alfredo, has long been an Italian classic and household favourite. You can’t deny the delectable appeal of the butter-infused, parmesan-saturated dish, and the cosy food slumber a lot of us have fallen into after enjoying it in the past. For many though, the after-affects may not be so pleasant, or the dish may not even be an option for some due to the high-dairy content of the classic or not being able to eat meat. When cooking myself, I try my best to avoid dairy as it doesn’t settle well with me a lot of the time, and with this I threw together a version with a vegetable combination that I enjoy, as well as a dairy-free cream that actually tastes like the authentic dish. It was definitely a hit around my house, tasted even better the day after as the flavours infused even more into the sauce, and a big batch can be prepared at once so it stretches a long way.
This recipe serves 6, keeps for 3 days in the fridge and is vegan.
- Broccoli florets, 150 g
- Mushrooms, 200 g
- White onion, 1, large
- Wholewheat fettuccine/spaghetti, 500 g
- Garlic clove, 2
- Salt and pepper to taste
- Olive oil, 2 tbsp for frying
For the sauce:
- Soaked cashew nuts, 150 g
- Unsweetened almond milk, 300 mL
- Nutritional yeast, 3 tbsps
- Black pepper, 2 tbsps
- Sea salt, 1 tsp
- Lemon juice, 1/2 of a lemon
- Garlic clove, 1
- Nutmeg, 1/2 tsp
- Olive oil, 1 tbsp
- Pre-soak the cashew nuts in some water for at least 1 hr before making this meal.
- Place the florets of broccoli into a saucepan of boiling water over medium heat and place the spaghetti/fettuccine into another saucepan of boiling water over medium heat and allow them to boil for at least 10 mins each, stirring occasionally.
- Chop the mushrooms, onion and garlic well. Place a large pan over medium heat and add the oil. After a minute of it heating up, add the onion and allow it to become transparent (this takes 2 mins approx.) then add the garlic and mushrooms. Stir occasionally over 10 mins until the mushrooms reduce. Place aside once ready.
- Simply place all ingredients for the sauce, after draining the cashews from the water, into a blender and blitz until it is of a smooth consistency.
- Strain the liquid from the saucepan of broccoli florets and cashew nuts.
- Into a large saucepan over low heat, add all ingredients, spaghetti/fettuccine and sauce together and mix very well, for about 2 mins. Taste and add extra nutritional yeast, salt or pepper if desired.