Dairy-Free Chicken Alfredo with Broccoli

Dairy-Free Chicken Alfredo With Broccoli

Dairy-free Chicken Alfredo with a sauce that is so creamy and delicious you won’t even miss dairy. Since cow’s milk dairy is a common inflammatory food and allergen, I am always looking for dairy-free options without compromise to flavour. And this sauce delivers!

It’s made with cashews, unsweetened almond milk, spices, lemon juice and nutritional yeast. Pretty easy to whip up in the blender. When I reheat the pasta the next day I like to add a little extra almond milk to get it all creamy again.

Dairy-Free Chicken Alfredo with Broccoli

You can easily make this a vegetarian meal by removing the chicken and subbing your favourite vegetarian ingredients. Anything will taste good with this sauce.


Dairy-Free Chicken Alfredo With Broccoli

Dairy-Free Chicken Alfredo With Broccoli


  • Package of brown rice noodles or noodles of choice
  • 2 cups of broccoli
  • 2 cooked chicken breasts, sliced
  • 4 cloves of garlic cloves, finely diced
  • ½ cup of chopped white or yellow onion
  • 1 cup of cashews, soaked overnight in water
  • 1 tbsp of olive oil
  • 2 tbsp of nutritional yeast
  • 2 tbsp of lemon juice
  • 1 cup of unsweetened almond milk
  • ¾ tsp of sea salt
  • ¼ tsp of smoked paprika
  • Black pepper to taste
  • ¼ cup of reserved pasta water
  • Parsley for garnish


  1. Bring a large pot of water to a boil and cook the noodles according to the package. Make sure not to overcook, keep it al dente. Reserve ¼ cup of the pasta water and strain and rinse with cold water. Drizzle a little sea salt and olive oil over the noodles and set aside.
  2. While the pasta is cooking, heat 1 tbsp of olive oil in a pan and add onions. Cook until translucent for a few minutes. Add the garlic and cook on low heat for a minute or two. Make sure to stir and do not let it burn or else it will get a bitter taste. Remove from the heat and add this mixture into a blender.
  3. Add the broccoli to the same pan, season with sea salt, add ¼ cup of water, cover with a lid and steam until the broccoli is a vibrant green, about 5 minutes.
  4. To make the sauce, add the strained cashews to the blender that has the onions and garlic. Add the almond milk, lemon juice, ¾ tsp of sea salt, nutritional yeast, smoked paprika, black pepper to taste and ¼ cup of pasta water. Blend on high until smooth. Taste test and add any additional seasoning as needed. If it is too thick you can add more almond milk.
  5. In the skillet, strain the broccoli that is cooked. Add the cooked chicken to warm up. This is a great recipe to use leftover chicken. If not just cook your chicken breast in a skillet with some salt and pepper. Add back the broccoli and the noodles and pour the sauce over everything and stir. Taste and add any extra seasoning if necessary.
  6. Serve and garnish with chopped parsley.


If you forget to soak your cashews overnight, boil water, pour over the cashews and let them soak for 30- 60 minutes. Another tip, when reheating the pasta, the pasta sauce will get thicker the next day, I like to add it to a pan and add a splash of unsweetened almond milk to make it creamy again.


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