Vegan Recipes

Vegan Chicken Alfredo Pasta

Savor the rich and creamy flavors of a classic comfort dish transformed into a compassionate delight with Vegan Chicken Alfredo Pasta. This recipe offers a plant-based twist on the traditional creamy Alfredo sauce, replacing dairy and meat with wholesome ingredients. Velvety cashew cream combined with tender vegan chicken and perfectly cooked pasta create a luxurious and satisfying meal that will leave you craving more. Whether you’re a seasoned vegan or simply looking to explore plant-based cuisine, this Vegan Chicken Alfredo Pasta is a flavorful and hearty option that’s sure to impress.

Vegan Chicken Alfredo Pasta:


For the Cashew Alfredo Sauce:
  • 1 cup raw cashews, soaked in water for at least 2 hours
  • 1 cup unsweetened almond milk or other plant-based milk
  • 2 tablespoons nutritional yeast
  • 2 tablespoons lemon juice
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
For the Pasta and “Chicken”:
  • 12 oz fettuccine pasta (or pasta of your choice)
  • 1 package (10 oz) plant-based chicken strips or chunks
  • 2 tablespoons olive oil
  • 1 tablespoon Italian seasoning
  • Salt and pepper to taste
For Garnish:
  • Chopped fresh parsley
  • Vegan Parmesan cheese (optional)


  1. In a blender, combine the soaked cashews, unsweetened almond milk, nutritional yeast, lemon juice, minced garlic, salt, and black pepper. Blend until smooth and creamy. Set aside.
  2. Cook the fettuccine pasta according to the package instructions. Drain and set aside.
  3. In a skillet, heat olive oil over medium heat. Add the plant-based chicken strips or chunks, Italian seasoning, salt, and pepper. Sauté until the “chicken” is heated through and slightly golden. Set aside.
  4. In the same skillet, add the cashew Alfredo sauce. Heat over medium-low heat, stirring frequently, until the sauce is heated and well combined.
  5. Add the cooked pasta and sautéed “chicken” to the skillet with the Alfredo sauce. Gently toss everything together until the pasta and “chicken” are coated with the creamy sauce.
  6. Cook for a few more minutes, allowing the flavors to meld together.
  7. Taste and adjust the seasoning if needed.
  8. Serve the Vegan Chicken Alfredo Pasta hot, garnished with chopped fresh parsley and vegan Parmesan cheese if desired.
Nutrition Facts (per serving, based on 4 servings):
  • Calories: ~450
  • Total Fat: 20g
  • Saturated Fat: 3g
  • Total Carbohydrates: 50g
  • Dietary Fiber: 6g
  • Sugars: 2g
  • Protein: 20g

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