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Jan 19, 2018 By Jessica Beacom

Dairy-free Spaghetti Squash Chicken Alfredo

Dairy-Free
Egg-Free
Gluten-free
Grain-Free
Paleo
Whole30

Can you hear it? This Dairy-free Spaghetti Squash Chicken Alfredo is calling your name.

Dairy-Free Spaghetti Squash Chicken Alfredo in a black pan

Healthy comfort food lovers unite!

We’re so excited you’re here because this week we’ve partnered with our friends at Vitamix and The FeedFeed to bring you this Dairy-free Spaghetti Squash Chicken Alfredo recipe that’s perfect for meal prep! It reheats beautifully and makes enough for a meal plus leftovers. It’s also designed to make the most of your time because we know you don’t want to spend all day in the kitchen. Win-Win-Win.

This Dairy-free Spaghetti Squash Chicken Alfredo is about to become your everything. Seriously, your everything. Not only will you get a big dose of healthy veggies thanks to the spaghetti squash standing in for pasta, but you’ll also get the most luxuriously creamy alfredo sauce that’s 100% dairy-free with far less fuss than making a traditional cream sauce.

 

Dairy-Free Spaghetti Squash Chicken Alfredo on a white plate

Curious how that can be?

Here’s my secret: I owe that ultra-creamy consistency to raw cashews and my new favorite appliance, the Vitamix Venturist V1200 High Performance Blender. ((Swoon)) I’ve long been a Vitamix fan having purchased my first Vitamix ten years ago, so the fact that I am this excited about a new one should tell you something (<< I almost typed that in all caps, THAT’s how excited I am).

Is my old Vitamix still running? You bet it is, and I’ve put it through the wringer over the past decade – making everything from soups to smoothies to butter to sauces and even using it to grind my own flours back in my bread-making days. It’s been worth every single penny. So why the upgrade? Well, as my life as full-time mom and full-time food blogger continues to get busier I need a machine that can do just a little more for me – like chop an onion while I peel the garlic. Or blend just enough smoothie for one kid while the other stands with the freezer drawer wide open deciding what she wants in hers (because WHY would they want the same thing?!). I also want my Vitamix to fit under my cabinet to free up a little more room on the counter when I’m in full on meal prep mode and counter space becomes precious real estate (my old one does not fit under the cabinet because it’s too tall). And that countdown timer? Priceless when I’m juggling fifteen things at once. The tamper holder? Brilliant. No more rooting through drawers to find it when I need it because now it’s right there where I need it…saving space. And don’t get me started about the blade scraper. No more wasted nut butter or alfredo sauce because I can’t reach it with a spoon.

And that’s exactly what the new Venturist V1200 blender from Vitamix has given me – more tools, more functionality and more power at my fingertips (you know this thing can boil soup in just minutes, right? It can.)  Did I mention that for all my fellow Costco fans that this blender is exclusive to Costco? Now you can stock up on your favorite real food finds and pick up the only blender you’ll ever need all in one place. It might be the best investment you’ll ever make.

Dairy-Free Spaghetti Squash Chicken Alfredo sauce ingredients next to an empty blender

 

Why Vitamix?

If you’ve ever tried to use a lower power or budget-priced blender to make a smoothie or a smooth and creamy sauce or soup only to find chunks remaining, then you can probably guess why I’m such a huge fan of the Vitamix. Not only can you make the smoothest smoothies and sauces you can also make chunky sauces and salsas and even make your own nut butters. Yes, you can make nut butters as chunky or as creamy as you like without having to stop and scrape down the bowl or worry about using too many or too little nuts because now you have options (Bonus: you know EXACTLY what’s inside ingredient-wise).

The new Vitamix Venturist V1200 comes with a generous 64-ounce blending canister PLUS a 20-ounce and 8-ounce container with a detachable base and lids. This means you can now do more with your already ultra versatile high-powered blender. I really could go on forever about all the things I love about this machine but I know you came for the Dairy-free Spaghetti Squash Chicken Alfredo recipe so let’s get to that and I’ll show you just one way to put this machine to work in your own kitchen.

Basically, here’s how it went down in my kitchen the other day.

Dairy-Free Spaghetti Squash Chicken Alfredo preblended sauce ingredients in a blender

I started by giving a cup of raw cashews a 30-minute soak in hot water while I prepped the spaghetti squash and chicken. Once the squash and chicken were in the oven to bake I gathered the other ingredients I would need for the sauce (garlic, salt, nutritional yeast and almond milk). When the chicken was done after 25 minutes I removed it from the oven and covered it with foil to rest and stay warm. To make the sauce, I added the drained cashews, garlic (peeled but still whole << because you can do that in a Vitamix!), salt, nutritional yeast and almond milk to the blender canister. I used the 64-ounce canister for the photos but you can also use the smaller 20-ounce container)

 

Dairy-Free Spaghetti Squash Chicken Alfredo sauce blended in clear blender

I then secured the lid and blended everything on high for 1 minute then tasted the sauce and decided I wanted a little more garlic and salt so into the blender when another clove of garlic and a pinch of salt before blending again. I then left the sauce to hang out while I tended to the spaghetti squash.

 

Dairy-Free Spaghetti Squash Chicken Alfredo ingredients (halved squash)

Perfectly roasted spaghetti squash! I roasted this 3 lb. spaghetti squash by placing it cut side down on a rimmed baking sheet at 400℉ for about 55 minutes or until it was soft to the touch and the flesh was tender (but not mushy). For a step-by-step tutorial on how to cut, clean and roast the perfect spaghetti squash, click here. 

 

Dairy-Free Spaghetti Squash Chicken Alfredo ingredients (shredded squash on silver fork)

Using a fork, I gently scraped the flesh into a large skillet (you can also use a bowl). See how pasta-like those stands of squash are? My mom was my recipe tester the day I made this and you know what she said after her first few bites? She said, “I just love how thin these noodles are.”  I told you it was a great substitute for pasta – I even fooled my pasta-loving mama with this dish.

 

Dairy-Free Spaghetti Squash Chicken Alfredo sauce drizzled from spoon shredded squash

Now it’s time for the star of the show – the dairy-free alfredo sauce. I mentioned earlier that you can actually heat foods in your Vitamix by allowing them to process at high speed for a few minutes. I turned the bender on for another 2 minutes while I set about slicing the chicken breasts that were waiting patiently under cover.

Alternatively, if you’ve transferred your squash to a skillet you an skip the extra blending and just heat the squash, sauce and chicken over medium heat until heated through. Totally your call, I just wanted to share that nifty little trick of using the Vitamix to warm the sauce.

 

Dairy-Free Spaghetti Squash Chicken Alfredo blender scraped clean of sauce

Don’t waste any of that creamy goodness! Since the blades of the large blender canister are not removable you’ll have to scrape as much from them as you can. Thankfully the new Venturist V1200 comes with a long-handled blade scraper that makes easy work of this task (and you don’t have to worry about slicing up your favorite rubber or silicone spatula with those really sharp blades).

 

Dairy-Free Spaghetti Squash Chicken Alfredo sauce resting in clear blender

Clean up is a breeze with the Vitamix. All you have to do is fill the container ⅓-½ full with warm water and a drop of dish soap and set the countdown timer for 1 minute. Blend on high, use a dish cloth to clean the lid and outside, rinse, and viola! A clean blender that’s ready for your next kitchen adventure.

 

Dairy-Free Spaghetti Squash Chicken Alfredo twisted on silver fork

Now, here’s the best part – stir in the chicken and basil, adjust salt and pepper to taste and serve. I served this with roasted green beans and cherry tomatoes to sneak in some extra veggies but you could serve it with a salad on the side,  toss it with cooked broccoli or even stir a bag of fresh spinach into the mix when you’re adding the chicken and basil.

 

Dairy-Free Spaghetti Squash Chicken Alfredo sauce in white bowl

See how ultra creamy that sauce is!?  The secret to that lux creamy alfredo sauce is , you guessed it, the Vitamix. I’ve tried making cashew-based sauces in other blenders, and even my food processor, and none of them gave me that super smooth consistency that you want in a dairy-free alfredo sauce. Especially considering the fact that I don’t soak my cashews overnight – I just do a quick 30-minute soak in hot water while I prep the spaghetti squash and chicken. It’s really all you need when you’ve got this much horsepower on your side.

 

Pro Tip: The sauce can be prepped up to 3 days in advance and reheated when ready to use.

 

Now it’s your turn to reunite with an old comfort food love in this Dairy-free Spaghetti Squash Chicken Alfredo.

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Let's Get Cookin'

Dairy-free Spaghetti Squash Chicken Alfredo

  • Author: The Real Food Dietitians
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour
  • Yield: 6
  • Cuisine: Whole30, Paleo, Grain-free, Dairy-free
Print Recipe
★★★★★ 5 from 6 reviews

Ingredients

  • 1 large spaghetti squash (about 3 lbs.), halved lengthwise and seeds removed
  • 1 ½ lbs. boneless, skinless chicken thighs
  • 1 cup raw cashews
  • 3 cups boiling water
  • 2 Tbsp. nutritional yeast
  • 1-2 cloves garlic, peeled
  • 1 Tbsp. lemon juice
  • ½ tsp. 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

Instructions

  1. Preheat oven to 400℉.
  2. Place cashews in a small bowl and cover with boiling water. Place a plate over the bowl to cover and allow to rest for 30 minutes while you prepare the squash and chicken.
  3. Line two rimmed baking sheet with parchment paper. On one sheet, place halved squash cut side down. Place chicken thighs on the other sheet and sprinkle with salt and pepper.
  4. Place baking sheets in preheated oven. Remove chicken after 25-30 minutes or when cooked through and no longer pink inside. Remove chicken and cover with foil or a plate.
  5. Allow squash to bake for an additional 20-25 minutes or until tender. While the squash bakes it’s time to prepare the alfredo sauce.

To prepare the alfredo sauce:

  1. Drain cashews and place in the canister of the Vitamix.
  2. Add nutritional yeast, 1 garlic clove, lemon juice, ½ tsp. salt and almond milk.
  3. Blend on high for 2 minutes. Taste and adjust salt as needed, adding additional clove of garlic and blending again if you’d like a more garlicky sauce. Sauce should be warm from blending. If not, replace the lid and blend another minute until warm (this is where the built-in blend timer comes in handy!)
  4. When squash is ready, carefully scrape flesh into a large bowl (or cast iron skillet) using a fork to create strands of ‘pasta’.
  5. Add diced chicken and toss with alfredo sauce. At this point, if your squash has cooled and if you used a skillet you can either place the skillet on the stove top over medium heat for 5-6 minutes or until heated through or pop the entire skillet back into the still-warm oven for a few minutes to warm while you prepare a vegetable or salad side dish.
  6. Stir chopped basil into spaghetti squash mixture just before serving. Top with additional basil, as desired.

Notes

All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on The Real Food Dietitians. Thank you!

Nutrition

  • Serving Size: 1/6th recipe (about 1 ½ cups)
  • Calories: 319
  • Sugar: 8g
  • Sodium: 306mg
  • Fat: 14g
  • Carbohydrates: 22g
  • Fiber: 5g
  • Protein: 28g

Do you own a Vitamix blender? What’s your favorite way to use it? Share in the comments below!

Pin it Now, Make it Later!

pinterest image for Dairy-Free Spaghetti Squash Chicken Alfredo


This post was made possible by our friends at Vitamix and The Feed Feed. Though we received compensation for this post, the opinions expressed here are  – as always -100% our own. Thank you for supporting the great companies we work with thereby allowing us to continue creating great recipes and content for you.

This post contains affiliate links, which means we receive a percentage of the sale if you use the link to make your purchase. This does not change the price of the product. This income directly offsets the cost of web hosting and maintenance so we greatly appreciate your support.

 

 

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About Jessica Beacom

Jessica is a Registered Dietitian Nutritionist living in Boulder, CO with her hubby and two daughters. She's been described as a 'real food evangelist' and loves sharing her knowledge with others to help them break free of the diet mentality and find their own food freedom. In her spare time she enjoys CrossFit, telemark skiing, teaching herself how to play the banjo and camping out under the stars.

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  1. Victoria says

    January 20, 2018 at 12:16 pm

    This looks amazing! I found out while doing the Whole30 that cashews are not my friend. ???? Will any other nuts work with this? Thank you!

    Reply
    • Jessica Beacom says

      January 21, 2018 at 2:50 pm

      Hi Victoria,

      That’s a bummer about cashews but it’s good that you know they’re not you’re friend. Macadamia nuts would give you a similar texture though possibly a bit sweeter.

      Reply
  2. Melissa Bennett says

    January 20, 2018 at 3:06 pm

    If you have an Instant Pot and want to get this done even faster… cut spaghetti squash in half and take the seeds out. Place 1 cup of water in your Instant Pot and cook on High for 8 minutes. Release pressure and you can just squeeze the spaghetti squash out of the skin!!!!

    Reply
    • Jessica Beacom says

      January 21, 2018 at 2:40 pm

      Thanks for sharing, Melissa!

      Reply
  3. Real says

    January 22, 2018 at 8:30 am

    Omg this seriously looks so good – such perfect comfort food for the winter!!

    Reply
    • Jessica Beacom says

      January 23, 2018 at 1:53 pm

      Thanks, Dana!

      Reply
  4. Catie says

    January 22, 2018 at 10:06 am

    Hi! Is there anything you could use in place of the nutritional yeast? I’ve given it a try several times and am just not a fan. Thanks!

    Reply
    • Jessica Beacom says

      January 23, 2018 at 1:53 pm

      Hi Catie,

      I’m guessing you could use a little dijon mustard in place of the nutritional yeast to get that tangy flavor. Or you could just leave it out and it would be more of a white sauce than a cheese sauce – in which case I’d recommend adding some dried Italian seasoning to the sauce to give it some extra flavor.

      Reply
  5. Sara Beth says

    January 24, 2018 at 5:42 pm

    I made this tonight and it was delicious! I sautéed the chicken since I have a small oven. Thanks for so many delicious Whole30 and other recipes! I love your site- the egg roll stir fry was another hit.

    Reply
    • Jessica Beacom says

      January 24, 2018 at 9:38 pm

      Hi Sara Beth,

      Thank you for your kind words – we’re so thrilled you found us and found some new recipes you love.

      Reply
  6. Cally says

    January 25, 2018 at 8:45 am

    thank you for sharing.

    ★★★★★

    Reply
  7. Betty says

    January 27, 2018 at 10:13 am

    Can a regular blender be used?

    Reply
    • Stacie Hassing says

      January 28, 2018 at 1:19 pm

      Yes, you may use whatever blender you have. Enjoy!

      Reply
  8. John says

    January 27, 2018 at 4:48 pm

    Wow this is delicious! Thxs will definitely make again. Day 11 whole 30

    Reply
    • Stacie Hassing says

      January 28, 2018 at 1:13 pm

      Awesome! Happy Whole30! 🙂

      Reply
  9. Liz Mullins says

    January 27, 2018 at 5:40 pm

    Made this tonight, LOVED it!!

    Reply
    • Stacie Hassing says

      January 28, 2018 at 1:13 pm

      So great to hear that you loved this recipe!

      Reply
  10. Kelly says

    January 28, 2018 at 8:56 am

    Can you use regular whole milk in place of the almond milk, or will it ruin the flavor? Also, if you don’t have a vitamin, is it possible to make the sauce in my cuisinart food processor?

    Reply
    • Stacie Hassing says

      January 28, 2018 at 1:21 pm

      You may use whole milk in this recipe. And yes, you can use a food processor to make the sauce. Enjoy!

      Reply
      • Kelly says

        January 29, 2018 at 7:17 pm

        Thanks! I ended up getting almond milk to stay true to the recipe, and it was AMAZING!! My husband, 1 year old, and I have been eating exclusively your recipes for the past couple months and we have LOVED every single one! Thank you both for all you do to make eating delicious, well balanced, and nutritious! 🙂

        Reply
        • Jessica Beacom says

          January 30, 2018 at 11:17 am

          Hi Kelly,

          Wow! We are so humbled. Thank you! We love hearing when our recipes are well-loved by families like yours.

          Reply
  11. Stephanie R. Katz says

    January 28, 2018 at 4:57 pm

    I don’t even like Alfredo sauce but the photo sucked me in, and boy am I happy. It was deeeelish!! Next time I’ll add a little more salt. If in doubt, make it, you won’t regret it. I’m a girl about shortcuts and used rotisserie chicken, because why not?!?! So good, yum! Another great recipe from Jessica and Stacie!

    Reply
    • Jessica Beacom says

      January 30, 2018 at 9:08 pm

      Thank you, Stephanie!

      Rotisserie chicken is a fantastic shortcut for this recipe – no shame in shortcuts!

      Reply
  12. Melinda Rathkopf says

    February 2, 2018 at 5:31 pm

    This was delicious and heated up well for leftovers. I cooked my spaghetti squash in the instant pot and it was even easier.

    ★★★★★

    Reply
  13. Linh says

    February 3, 2018 at 7:21 am

    Hello! I am soooo excited to be making this recipe for my meal prep this weekend! I was just wondering about the nutritional yeast – and where I would find a compliant Whole 30 one? I have tried to google and nothing definite really pops up. Please help, thank you!

    Reply
    • Jessica Beacom says

      February 3, 2018 at 8:29 am

      Hi Linh,

      All nutritional yeast should be compliant unless there is something added to it like dextrose or another anti-caking agent.

      Reply
  14. Ilane says

    February 7, 2018 at 5:12 pm

    Hi! Can I make this sauce in advance and store in the fridge for a few days? Thank you!

    Reply
    • Jessica Beacom says

      February 8, 2018 at 12:31 pm

      Hi Ilane,

      Yes, you can make the sauce and store it in the fridge for up to 3 days.

      Reply
      • Katie says

        February 11, 2018 at 5:03 pm

        What brand of nutrional yeast do you buy?

        Reply
        • Jessica Beacom says

          February 19, 2018 at 9:59 pm

          Hi Katie,

          I often buy mine from the bulk section of Whole Foods or my local natural foods market. Bragg’s also makes a good one that’s organic.

          Reply
  15. Melissa says

    February 11, 2018 at 8:48 am

    Can I sub dried basil? A half cup on fresh basil in Michigan in the winter is really expensive!

    Reply
    • Jessica Beacom says

      February 12, 2018 at 12:41 pm

      Yes, you can use dried basil. Just use ⅓ of the amount of fresh herb called for in the recipe then adjust to taste (this is a good rule of thumb whenever you want to convert fresh to dried, i.e. 1 Tbsp. fresh = 1 tsp. dried)

      Reply
  16. Kelsey Forcier says

    February 13, 2018 at 7:36 am

    I LOVE THIS RECIPE!!! I made it last night, and my husband was shocked to find out it actually tastes better than normal chicken Alfredo! We loved it! So easy to make too. Great job ladies!

    Reply
    • Jessica Beacom says

      February 19, 2018 at 9:53 pm

      Whoa!! Now THAT’S a serious complement! So glad you guys loved it.

      Reply
  17. Andrea says

    February 13, 2018 at 11:36 pm

    Going to try this sauce for our family Valentine’s feast tomorrow! Costco just started carrying organic uncooked Fettuccini so my plan is to double the sauce recipe & use half for my squash noodles & the other half for the noodles that my kids will actually eat!
    Very excited to try this, so far I have had lots of success with cashew based sauces. Yum!

    Reply
  18. Brenda says

    February 17, 2018 at 1:36 pm

    Made this the other day and it ROCKED!!! Thank you for a yummy recipe!

    Reply
  19. Helena says

    February 18, 2018 at 7:55 pm

    I just finished up the Whole30 elimination diet, but enjoyed it so much I decided to keep going! I’ve cooked 2-3 new recipes every week and I gotta say this is by far my favorite Whole30 recipe! I even added some mushrooms, broccoli, and red pepper! Upon tasting it there were definitely tears, I called my roommate to come home and eat it with me, and definitely texted several family members to drop everything and start cooking. Needless to say, thank you sweet sweet Whole30 wizard.

    Reply
    • Jessica Beacom says

      February 19, 2018 at 9:43 pm

      Helena!

      This is music to my ears eyes! I’m so happy you loved this recipe – I have to admit that I felt the same way. It had been years since I had a big plate of fettuccine alfredo and this was like a sweet homecoming for the tastebuds for me as well.

      Reply
  20. Elizabeth says

    February 20, 2018 at 9:35 pm

    This was amazing! I made it tonight for dinner and I loved it!! I made the spaghetti squash and chicken in my instant pot, so it was even quicker. I will definitely be saving this recipe to make again.

    ★★★★★

    Reply
    • Jessica Beacom says

      February 21, 2018 at 9:51 pm

      Yayyyyyyy!!! So glad you loved this recipe.

      Reply
  21. Katie says

    February 21, 2018 at 6:58 pm

    This was amazing!!! Thank you so much for sharing. It’s hard to find dairy free versions of classic meals.

    Reply
  22. April Harmon says

    March 3, 2018 at 2:49 pm

    This Alfredo Sauce is amazing!

    If I wanted to batch make the alfredo sauce and refrigerate or freeze. How long would it last in either place??

    Thank you
    April

    ★★★★★

    Reply
    • Jessica Beacom says

      March 3, 2018 at 3:05 pm

      Thanks, April!

      I haven’t tried freezing it yet so I can’t speak to it’s texture once thawed. However, it will keep in the fridge for up to 4 days.

      Reply
  23. Alexa Berman says

    March 7, 2018 at 6:47 pm

    This is one of the most delicious/easy recipes I have made! The taste and creaminess is just like Alfredo sauce! So good

    Reply
    • Jessica Beacom says

      March 7, 2018 at 7:07 pm

      Hi Alexa,

      Thank you! We love hearing this.

      Reply
  24. Kerby says

    March 10, 2018 at 11:26 pm

    Not sure what I did wrong but it is way too sweet. Maybe the milk.

    Reply
    • Jessica Beacom says

      March 12, 2018 at 12:17 pm

      Hi Kerby,

      It could be your milk. You definitely want to use one that does not have any added sugar. Even then, I have found variations in the perceived sweetness (and I say ‘perceived’ since we all detect flavors differently and have different thresholds for sweetness) between different types of non-dairy milk – with coconut milk being the sweetest followed by macadamia nut and cashew milks. If it’s not too late, you can add a pinch of garlic powder and possibly some crushed red pepper to the sauce to help balance that sweetness. A little more lemon juice may also help.

      Reply
  25. Brenda says

    March 11, 2018 at 9:36 am

    This was fantastic! Who knew cashews could make an alfredo sauce substitute? Thank you very much for a yummy recipe. My husband and I gobbled it up!

    Reply
    • Jessica Beacom says

      March 12, 2018 at 12:13 pm

      Hey Brenda,

      We’re so glad you loved this! You might also like this Dairy-free Mac & Cheese or Vegan Nacho Cheese, too.

      Reply
  26. Kirstie J Skul says

    March 16, 2018 at 10:31 am

    Added red pepper flakes for a little heat. SO GOOD!

    ★★★★★

    Reply
  27. Lynn Del Toro says

    March 18, 2018 at 9:26 pm

    OUTSTANDING!!! I’ve attempted many healthy Alfedo recipes but this one is outstanding and healthy!! Made it exactly as these amazing women posted except I used blender, super easy> First time using nutritional yeast and its now a staple. Don’t hesitate make it!!!

    Reply
    • Jessica Beacom says

      March 20, 2018 at 9:04 am

      Hi Lynn,

      WOW! Thank you for your kind words – we’re so happy that you loved this recipe and that you found nutritional yeast – it’s such a great ingredient and so versatile when you want that cheesy-savory-umami flavor in a dish.

      Reply
  28. Candis Smith says

    March 25, 2018 at 12:18 pm

    Why is sodium count that high. I would probably use very little. Have high blood pressure and a problem with dairy.

    Reply
    • Jessica Beacom says

      April 1, 2018 at 8:41 pm

      Hi Candis,

      At 306mg per serving the sodium content is actually quite low (unless you are following a 1500mg or less plan). However, you can leave the salt out of the sauce to reduce it further if that meets your needs better. Hope that helps!

      Reply
  29. Claire says

    March 27, 2018 at 3:46 pm

    Just put this on the dinner schedule for next week! I think I will add spinach to the sauce and put it over zoodles. I can’t wait!!

    Reply
  30. Andy Watkins says

    April 15, 2018 at 5:56 pm

    This is the best Whole30 recipe I’ve made in my 6+ months experimenting with Whole30 recipes. Well done!! So rich flavorful (in a not overly heavy way).

    ★★★★★

    Reply
    • Stacie Hassing says

      April 17, 2018 at 7:26 pm

      WOW! This is amazing and totally makes our day! Thank you for sharing!

      Reply
  31. Brian says

    April 20, 2018 at 8:18 am

    This was easier to make than it looks. I was skeptical about the chicken in the oven (I prefer grilled) but it turned out great. One question though. Traditional alfredo sauce seems to be more ruuny than this. Would adding more milk help (I used full fat coconut milk)? Also couldn’t agree with you more about the Vitamix. We love ours

    Reply
    • Stacie Hassing says

      April 20, 2018 at 10:24 am

      great to hear you enjoyed this recipe! You could certainly add more milk or broth to thin it out a bit. And yes, we love our Vitamix!!

      Reply

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