Oil Free Vegan Chicken Alfredo

1 box of fettuccine pasta or lasagna (doesn’t matter the brand)

Alfredo Sauce
1 [8 oz] canister of Planters halves and pieces cashews (no salt)
1 can of coconut milk
A few sprinkles of black pepper
1⁄2 tsp. of salt
1 tsp. of minced garlic for alfredo;
1 small onion (diced)
1⁄2 tsp of paprika
1⁄2 tsp of onion powder
1⁄2 tsp of garlic powder

Vegan “chicken”

2 blocks of firm or super firm tofu (sliced an inch wide; about 20-24 sticks total)
1 Just Egg (Sub. 1⁄4 cup of plant milk with 6 tbs. Of cornstarch mixed together for coating)
Panko Breadcrumbs (season with a 1⁄2 tsp of paprika, salt, and pepper to season breadcrumbs).


Set your oven to 400 degree F.

Take out two small plates and pour Just Egg in one and the panko crumbs in the other one.
Season your Panko Bread crumbs. Then take each tofu stick and coat it first with the Just Egg
and then in the panko bread crumbs. Place Tofu sticks on a baking sheet protected with aluminum foil.

One tofu sticks are all coated, place them into the oven and let them cook for about 60-75 min minutes or until golden brown and crispy like chicken on the inside.

Prepare your pasta

Cook fettuccine as instructed on your pasta box.

The Alfredo sauce

Place cashews in a small-medium size bowl with boiling hot water and set aside.

In a non-stick pan over medium low heat, add your onions and garlic. Also add 1 tablespoon of water to avoid the onion and garlic from burning and sticking to the pan. Season the onions and the garlic with a light dash of adobo and black pepper.

Once the onions and garlic become translucent, set aside.

Now check your cashews. Once the cashews become very soft (crushable between your fingers), you’re ready to make alfredo sauce!

Drain about half of the water from your bowl of cashew. Then pour the cashews and the remaining water into the blender. Add the onions and the garlic. Then pour the can of coconut milk into the blender.

Pour into the blender a teaspoon of salt and a teaspoon of black pepper and then blend the cashews until it becomes puree.

Taste the sauce. If the sauce is still fresh (“lacking salt”) add in more until you achieve the taste you want.

If the cashews are still chunky, add in a little plant milk and blend again until the sauce becomes soft and smooth.

Then pour you alfredo sauce into a pot big enough to hold your fettucine. Over medium low-medium heat, immediately begin stirring the sauce and keep stirring until the sauce thickens up.

Feel free to add more garlic, salt, or paprika as you see fit. Once you get the desired consistency, add the fettuccine pasta to the sauce and mix until pasta is thoroughly coated in the sauce.

Make Your Plate

Once the chicken is done, grab a plate, and pour your pasta out first. Then top your pasta off with some of your tofu chicken and enjoy!