“Chicken” Fettuccini Alfredo
A cozy classic, reinvented! This vegan chicken Alfredo pairs tender tofu ‘chicken’ with a silky cashew-based sauce that’s unbelievably rich and creamy—no dairy needed.
Servings
2-4 servings
Cooking Time
20 min
“Chicken” Fettuccine Alfredo
By: Naysha Rivera
A cozy classic, reinvented! This vegan chicken Alfredo pairs tender tofu ‘chicken’ with a silky cashew-based sauce that’s unbelievably rich and creamy—no dairy needed.
Ingredients
Chicken Cutlet
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1 block extra-firm tofu (I use soy free but your choice)
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1 cup all-purpose flour
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½ cup breadcrumbs
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1 tsp onion powder
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1 tsp garlic powder
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1 tsp poultry seasoning
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1 tsp Italian seasoning
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½ tsp smoked paprika
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½ tsp dried oregano
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½ tsp salt (or to taste)
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¼ tsp black pepper
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Oil for frying (enough to lightly coat the pan)
Cashew Alfredo Sauce
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1 cup raw cashews (soaked in hot water 20–30 minutes, then drained)
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3 tbsp vegan butter
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3–4 cloves garlic, minced
- 1/2 cup diced onion (small)
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1½ cups unsweetened plant-based milk (oat or soy works best)
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½ cup vegetable broth
- 4-5 sprigs of fresh thyme
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1–2 tsp Italian seasoning
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½–1 tsp garlic powder
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½–1 tsp onion powder
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Pinch of nutmeg
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Salt & pepper to taste
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2–3 tbsp nutritional yeast (optional, for cheesiness)
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2 tbsp lemon juice
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¼–½ cup vegan Parmesan (adjust to preference)
Pasta
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12 oz fettuccine
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Salt for the pasta water
Notes:
Soaking the cashews: Makes a big difference—soft cashews blend way smoother and give you that ultra-creamy Alfredo texture.
Nutritional yeast is optional: But it does add a nice cheesy, savory boost if you like that flavor.
Feel free to swap the tofu:For whatever you prefer: mushrooms, seitan, soy curls, or any plant-based chicken substitute all work great in this dish.
Pressing the tofu is key—removing excess water helps the tofu firm up, absorb seasoning better, and crisp nicely when cooked. It makes a big difference in the texture of your “cutlets.”
Step by Step Instructions
Prep the tofu cutlet: After pressing the tofu, slice into 4–6 cutlet-style pieces and pat dry. Mix the flour with a pinch of salt, pepper, garlic powder, and onion powder. Mix the breadcrumbs with Italian seasoning, poultry seasoning, paprika, oregano, garlic powder, onion powder, salt, and pepper.
Dip each piece into the milk first. Then coat it fully in the seasoned flour. Dip it back into the milk lightly (just enough to help the crumbs stick). Finally, press it firmly into the seasoned breadcrumbs until fully coated. Pan-fry in a thin layer of oil over medium heat for 3–4 minutes per side, until golden and crisp. Set aside.
Cook the pasta: Boil salted water and cook fettuccine until al dente. Reserve ½ cup pasta water, then drain.
Cashew Sauce:
Sauté the aromatics: In a large pan, melt the vegan butter with a splash of olive oil over medium heat. Add the diced onion and cook 4–5 minutes, stirring, until softened and lightly sweating out. Add the garlic and fresh thyme (whole sprigs are fine here) and cook another 1–2 minutes until fragrant – Season: Sprinkle in the Italian seasoning, garlic powder, onion powder, salt, pepper, and a tiny pinch of nutmeg. Stir and let the spices warm through for about 30 seconds.
Deglaze & combine: Pour in the vegetable stock and lemon juice, stirring to loosen any browned bits from the pan. Let it simmer for 1–2 minutes to meld together.
Blend the sauce: REMOVE the thyme stems from the pan. Carefully transfer the onion-garlic mixture to a blender. Add the soaked cashews, plant-based milk, nutritional yeast (optional), and vegan Parmesan. Blend until completely smooth and creamy.
Final simmer: Pour the blended sauce back into the pan and warm it over low heat for 2–3 minutes. Adjust thickness with a splash of pasta water if needed, or let it cook a little longer to thicken
Toss the cooked fettuccine into the Alfredo sauce until coated. Slice tofu cutlets or leave whole and serve on top. Add extra sauce, thyme, pepper, or vegan Parmesan to finish.
Serve:
Top with extra herbs or red chili flakes for garnish.
