Dairy-Free Spaghetti Squash Chicken Alfredo
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Dairy-free spaghetti squash Alfredo with a creamy cashew sauce infused with garlic, lemon, and basil. This plant-based take on the classic is rich and satisfying for a light main course.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 large spaghetti squash (about 2½ – 3 lbs.), halved lengthwise and seeds removed
- 1½ lbs. boneless, skinless chicken thighs or breast
- 1 cup raw cashews
- 3 cups boiling water
- 2 tablespoon nutritional yeast
- 1-2 garlic cloves, peeled
- 1 tablespoon lemon juice
- ½ teaspoon fine salt + more to taste
- ¾ cup unsweetened almond milk (or other non-dairy milk of choice)
- ½ cup fresh basil, thinly sliced; plus more for garnish
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 45m
- Sodium
- 293mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1042mg
- Calcium
- 105mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 293MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.