Chicken Fettucine Alfredo
  • 1 lb chicken breasts, cut into strips (feel free to omit or sub with vegan chicken substitute)
  • 2 lbs whole wheat fettucine (or gluten-free pasta)
  • 8 oz (1 cup) dairy-free margarine (such as Smart Balance or Earth Balance)
  • 2 cups cashews
  • 2 cups water
  • 4 gloves of garlic, minced
  • ½ teaspoon white pepper
  • 1 cup Go Veggie Parmesan alternative
  • 1-1/2 cup dairy-free mozzarella cheese style block, grated (such as Daiya)
  1. Step 1: Cook Chicken. Set aside to cool.
  2. Step 2: Place water for pasta onto boil, about 8 cups of water. When water begins to boil add pasta and and cook until al dente.
  3. Step 3: While waiting for the water to boil: Place cashews and 2 cups of water into blender and puree until smooth. Melt Smart 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.
  4. Step 4: Cut chicken into strips and combined drained cooked noodles, chicken and sauce to a large pot and mixed. Cook until heated through.
Recipe by Go Dairy Free at