This Keto & Paleo Paleo Fettuccine Alfredo recipe is not only rich, creamy, and delicious, but it's surprisingly easy to make! Plus, it can be made with either raw cashews or cauliflower and is also whole30, dairy-free, and vegan.
½cupWaterIf you have a high speed blender you can slightly reduce for a thicker sauce
3tablespoonNon-Dairy Butter or Gheecan also use avocado or olive oil, but I prefer the taste of butter or a butter substitute
2clovesGarlic+ more to taste
1teaspoonArrowroot or Starch of Choiceoptional, recommend for cashew version
¾teaspoonFresh Lemon Juice
Pinchof Onion Powder+ more to taste
2tablespoonNutritional Yeastoptional but adds a "cheesy" taste
Blackened Chicken (optional):
1 ½Lb.Boneless Skinless Chicken Breasts(about 3)
2tablespoonOlive Oilor preferred oil, liquified
Cashew Alfredo Sauce:
If not using a high-speed blender, place the cashews in a medium-sized bowl and cover with warm water for at least 30 minutes, set aside.
Drain and rinse the cashews.
Add the butter and garlic to a small saucepan and heat over low heat. Heat for several minutes, or until the garlic is soft and fragrant but not browned (browned or burnt garlic will taste bitter). Set aside.
Add the cashews, butter/garlic mixture, and all of the remaining sauce ingredients to a high-speed blender and blend until smooth. Taste and adjust ingredients as needed and toss with the hot noodles. Top with blackened chicken, if desired, and sprinkle on parsley just to be fancy :)*Note- This sauce thickens like crazy when heated! I recommend tossing the sauce with the hot noodles to warm up instead of heating on the stove.
Cauliflower Alfredo Sauce:
Add the butter and garlic to a large skillet or pan and heat over low heat. Heat for several minutes, or until the garlic is soft and fragrant but not browned (browned or burnt garlic will taste bitter). Set aside.
Bring 6 to 7 cups of water to a boil in a large pot. Add 1 head of chopped cauliflower and cook, covered, for 7 to 10 minutes, or until fork-tender. Do not drain.
Use a slotted spoon to remove the cauliflower pieces and place them in the jar of a blender. Then, add the butter/garlic mixture along with all the remaining sauce ingredients, using the reserved water. Blend until smooth.
If desired, transfer sauce back to the skillet you used for the butter and garlic and heat over medium-low heat until heated through.
Cover the chicken with plastic wrap so chicken juices don't fly everywhere, and use the smooth side of a meat tenderizer to pound the chicken to no more than 1 inch thick.
Mix all of the spices in a small bowl.
Coat the chicken with oil, then rub the spice mixture on both sides of the chicken.
Heat 2 tablespoon oil over medium-high heat in a large skillet. Once heated, add as much chicken as will comfortably fit and cook approximately 3 minutes per side, or until cooked through.
Allow chicken to rest for a minute or two, then cut diagonally.
Nutrition information is for ¼ heaping cup of the cashew alfredo sauce. If using cauliflower alfredo sauce, the nutrition information is as follows: Calories: 124 Fat: 9 Protein: 4 Carbs: 8 Fiber: 3 Net Carbs: 5
Leftovers can be stored in the fridge for 2 to 3 days. The sauce will thicken when reheated, thin with some chicken broth or water as needed.
Be sure to use raw, unsalted cashews. The roasted and salted variety will not produce the same results.
If you do not have a high-speed blender, soak the cashews in hot water for 30 minutes up to several hours. This will soften the cashews and allow for easier blending
Even though the cashew version is low-carb, it might be a little high carb for keto. So if you're keto, you may want to choose the cauliflower option. I, personally, prefer the cashew version because it has a bit of richer, creamier taste and texture - but the cauliflower option is good too! Especially if you're looking for a lower-carb option.