Vegan Chicken Alfredo and Blackened Chicken

Vegan Chicken Alfredo

Ingredients:

Alfredo:

-6 cups of Fettuccine Pasta (3/4 of a standard box of pasta)

-1 cup raw cashews

-1 cup shredded vegan parmesan (I used THIS one)

-1 1/2 cup plant milk (I used oat milk) plus an additional 1/2 cup to use while blending

-1/2 cup Nutritional Yeast

-2 cloves fresh garlic

-Salt and pepper to taste

Vegan Blackened Chicken

-1 vegan chicken cutlet (equivalent to about 90 grams)

-1 teaspoon (split in half for each side) of the following:

-Black Pepper

-Garlic Powder

-Paprika

-Chili Powder

-Dried Thyme Leaves

-Dried Basil Leaves

Directions:

For the Alfredo

6-8 hours before: soak cashews in boiling water.

Prepare fettuccine pasta according to package directions and set aside. While the texture of the pasta is up to personal preference, “al dente” is recommended.
Place cashews, 1 1/2 plant milk, nutritional yeast, garlic cloves, salt, and pepper into a blender. Blend until completely smooth. Add additional milk as needed. Consistency should be that of melted ice cream. Adjust seasonings to taste. Set aside.
Turn on stove to medium-high heat. To a medium pot add pasta and cashew cream. Stir to incorporate and to heat the cashew cream.
Once cashew cream is well-incorporated and hot, add half of the shredded vegan parmesan to pasta. Stir until melted. Add the remaining cheese and repeat.

For the Vegan Blackened Chicken

Lay chicken cutlet on a plate and add half of all seasonings to the chicken. Wet hands with water and press the seasonings into the cutlet to help the seasonings stick.
Flip chicken over and add seasonings to the other side.
Heat a skillet on medium-high heat. Add non-stick spray to keep the seasonings from falling off the chicken.
Cook chicken until hot throughout, turning often so the seasonings do not burn.

Note: The seasonings will “blacken” but you want to be careful not to burn them