There’s a new dairy free alfredo sauce in town, and it couldn’t be easier to make. This one tastes scarily like the real thing! Creamy, dreamy and so delicious.
Even though it’s vegan, it’s quite rich and nothing like the cauliflower versions you’ve probably tried. I’m sorry, but blended cauliflower and garlic just doesn’t equal creamy Alfredo! The sauce base is made with hummus one of my favorite dips to have on hand. I made the sauce by accident I didn’t have the standard Alfredo ingredients and I had hummus and thought why not and boy does it deliver.
All you need for this dish is
- olive oil
- onions
- bay leaf, kosher salt
- pasta – can use your favorite gluten free or regular
- nutritional yeast
- almond milk
- chicken – love grabbing a grocery roasted chicken
- lemon juice
You can make everything homemade or take some store shortcuts and have a delicious meal the whole family will love! Happy cooking XOXO
Dairy Free Chicken Pea Alfredo Pasta
Description
Creamy and rich, this Dairy Free Alfredo Sauce will blow you away. While most non-dairy alfredo recipes rely heavily on cashews, this recipe is nut free.
Ingredients
Instructions
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Heat olive oil in medium sized skillet over medium heat. Add onion and bay leaf. Season with salt and cook over medium heat 20-30 minutes or until onions are almost caramelized. ( if onions begin to stick and burn add 1-2 tbsp water and stir0 Add garlic slices and cook an additional 5-8 minutes. Remove from heat and set aside.
Bring a large pot of salted water to boil over high heat. Add pasta and cook until al dente. Reserve 1/2 cup cooking water then drain pasta and return to the pot. Add the hummus, almond milk, 1/4 cup pasta water, onions, lemon juice, nutritional yeast, and red pepper flakes. Toss until a creamy sauce forms. Add more pasta water if necessary. toss in peas, chicken and herbs season with more salt and pepper if needed.
