How to make:
Vegan Chicken Alfredo with Broccoli
This easy Vegan Chicken Alfredo comes together in just 30 minutes. The vegan cashew alfredo sauce is simple to make and unbelievably creamy.
Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
Author:
Yield:
4 servings 1x
Ingredients
- 8 ounces penne pasta
- 4 cups broccoli florets, chopped into bite-size pieces
For the chicken:
- 4 ounces soy curls
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon ground thyme
- 1/4 teaspoon ground black pepper
For the sauce:
- 1 1/2 cups unsweetened non-dairy milk
- 1 cup raw cashews, soaked overnight or boiled for 10 minutes
- 1 1/2 teaspoons nutritional yeast
- 1 teaspoon miso paste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
Instructions
- Cook pasta according to package directions. Drain and set aside.
- Hydrate soy curls according to package directions.
- Steam the broccoli. In a medium saucepan over medium heat, add about 1/4-inch water. Add broccoli and cover. Steam until fork-tender, about 5 minutes. Remove from pan and set aside.
- Cook the soy curls. In the same pan over medium heat, add oil. When hot, add soy curls and all spices. Cook for 5 minutes, stirring. Remove from heat. Add broccoli and pasta to the pan (or add everything to a large bowl).
- Make the vegan alfredo sauce. In a blender, add all sauce ingredients. Blend until smooth, adding more milk if needed. Pour sauce over all ingredients. Stir to combine.
Find it online: https://www.emilieeats.com/vegan-chicken-broccoli-alfredo/