A few years ago, my dairy-loving husband developed a lactose intolerance (poor guy), and we’ve since tried to limit the amount of dairy in our diet. Not long ago, he mentioned to me how much he missed being able to eat alfredo, which prompted me to hunt for a good dairy-free alfredo recipe. Using this recipe for inspiration, I set out on an adventure to make some “fauxfredo”!
- 1 package of fettuccini
- 1 lb. of diced chicken breast
- 1 can of Coconut Milk
- 1/2 cup Nutritional Yeast (we had a hard time finding this in a store, so we ordered it online)
- 1 tbsp. minced Garlic
- 1 tsp. dried Basil
- 2 tbsp. torn fresh Basil
- Salt (I used course, kosher salt) and fresh ground Black Pepper
- Olive Oil
- 1 tbsp. cornstarch
Step One: Prepare pasta according to package directions. While your pasta is cooking, begin to prepare your chicken. Pour some olive oil in a large pan or skillet and heat until shimmering. Add your chicken and your fresh basil, season with some salt and pepper, and cook on medium high heat.
Step Two: Put the coconut milk, nutritional yeast, dried basil, and some salt and pepper in a bowl. Blend (I used an immersion blender) until well mixed. My sauce stayed pretty liquid-y at this point, so I poured it over the chicken (which was done at this point), added a tbsp. or cornstarch dissolved in a tbsp. of warm water, and stirred over low heat until heated through and creamy.
Step Three: Strain your pasta and pour into a serving bowl. Pour your chicken and sauce over the pasta, toss to coat, and enjoy!
While this didn’t taste *exactly* like alfredo, it was pretty stinking close! Best of all? It not only got the “husband seal of approval” for satisfying his alfredo craving, but it’s much healthier than regular alfredo! Win/Win! Do you have any favorite dairy-free recipes?