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Feb 24, 2020 By Stacie Hassing

Dairy-Free Spaghetti Squash Chicken Alfredo

Dairy-Free
Egg-Free
Gluten-free
Grain-Free
Paleo
Whole30
Jump to Recipe

Creamy, full of flavor and made with only real food ingredients, this Dairy-Free Spaghetti Squash Chicken Alfredo is calling your name.

Dairy-free and you’ll never know.

For real. This dairy-free creamy Alfredo sauce tastes just like the traditional, real deal, Alfredo sauce that we’re all familiar with. And while one would think this dairy-free version would be complicated to make, it’s actually quite easy. You’ll see. All you need is a high-powered blender and a few ingredients including cashews, nutritional yeast, garlic cloves, unsweetened almond milk and lemon juice. Whip it up until it’s creamy and smooth, and you have yourself an Alfredo sauce with endless possibilities.

Healthy comfort food lovers unite!

Comfort foods turned healthier are hands down our most popular recipes on the blog. I mean, who doesn’t love comfort food?! I know you’ll love this Dairy-Free Spaghetti Squash Chicken Alfredo. 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.

In addition, this Dairy-Free Spaghetti Squash Chicken Alfredo recipe is Whole30-friendly, grain-free and perfect for meal prep! It reheats beautifully and makes enough for a meal plus leftovers.

A high-powered blender works best.

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 a big fan of Vitamix. It took several years to add a Vitamix to my kitchen. In fact, Jess had to give me a little nudge to do so. Now every time I use the powerful machine of mine I’m reminded of how amazing it is. I’ve heard they last FOREVER, too so it’s worth the $$ spent in my humble opinion. Here is the one I own.

Now let’s talk about this delicious dairy-free Alfredo sauce and how it’s made. 

You start by giving the raw cashews (must be raw) a 30-minute soak in hot, hot water to get them nice and soft. The cashews are the secret to the creaminess! While the cashews are soaking you can prepare the spaghetti squash, the chicken and whatever veggies you choose to add to the meal. To make the sauce, add the drained cashews, peeled but still whole garlic clove, salt, nutritional yeast and almond milk to the blender canister. Secure the lid and blend everything on high for 1 minute, then taste the sauce and decide if you want a little more garlic or salt. If so, add another clove and another pinch or two of salt and blend some more. And that’s it, you just made THE most dreamy, creamy dairy-free Alfredo sauce. The best of the internet 🙂

Toss the sauce with the squash.

To make the perfectly roasted spaghetti squash, take a 2½ – 3 lb. spaghetti squash and place it cut-side down on a rimmed baking sheet. Place in an oven set 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. 

Using a fork, gently scrape the flesh into a large skillet (see pictures above). See how pasta-like those stands of squash are? Just like angel hair pasta!

OK, it’s time for the star of the show – the dairy-free Alfredo sauce. Pour the sauce over the spaghetti squash and add the perfectly cooked and sliced chicken. Place over medium heat until heated through. Now it’s time to add the fresh basil and gently toss it all together adjusting salt and pepper to taste. Is your mouth watering yet?

More veg for the win.

I like to keep things traditional and serve Dairy-Free Spaghetti Squash Chicken Alfredo with steamed or roasted broccoli. However, the options are truly endless. You could serve it with tender cooked green beans, asparagus, add some spinach right to the skillet when the basil is added or serve it with a side salad. And if you love bacon, you’ll surely want to try our Creamy Chicken Spaghetti Squash with Bacon and Asparagus – a recipe the features this scrumptious sauce.

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

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

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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 1x
  • Category: Main Entree
  • Cuisine: Whole30, Paleo, Grain-free, Dairy-free
Print Recipe
★★★★★ 5 from 19 reviews

Ingredients

  • 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 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℉ (see Notes below for Instant Pot directions for cooking the squash)
  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 sheets with parchment paper. On one sheet, place halved squash cut side down. Place chicken thighs (or breast) 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 blender.
  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 the additional clove of garlic and blending again if you’d like a more garlicky sauce.
  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 or sliced chicken and toss with Alfredo sauce. 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

To cook spaghetti squash in the Instant Pot:

  1. Wash and pat the spaghetti squash dry. Lay the squash on its side and using a sharp knife, insert the tip of the knife into the center of the squash then cut the squash in half cross-wise (not lengthwise or end-to-end). Slicing it this way produces longer, more spaghetti-like strands and reduces the chances of cutting yourself.
  2. Scrape seeds from squash using a spoon.
  3. Pour 1 cup of water into the bottom of the Instant Pot. Add the trivet/rack and place both halves of the squash into the Instant Pot and secure the lid.
  4. Flip vent valve to ‘sealing’ position and cook for 8 minutes at high-pressure for a large squash (6-7 minutes for a smaller one). Allow for 5 minutes of natural pressure release before manually releasing any residual pressure.
  5. Remove squash to a cutting board or baking dish and allow it to cool for a few minutes before using a fork to pull the strands from the skin.

Nutrition

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

Pin It Now, Make it Later!


Photo Credit: The photos in this blog post were taken by Jess of Plays Well with Butter. 

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!

This post may contain affiliate links which won’t change your price but will share some commission.

 

 

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About Stacie Hassing

Stacie is a Licensed and Registered Dietitian from rural southern Minnesota where she, her husband and daughter reside with their two pups. She’s a co-founder of The Real Food RDs and content creator of simple and wholesome recipes. She loves all kinds of fitness and has a passion to inspire as many as she can live a healthier and happier life both in and out of the kitchen - the driving force behind the co-development of the The Real Food RDs brand.

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Reader Interactions

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    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  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
      • Becca says

        July 25, 2018 at 5:58 pm

        Would you need to soak the macadamia nuts as well?

        Reply
        • Jessica Beacom says

          July 30, 2018 at 9:04 pm

          Hi Becca,

          I would. You get a much a creamier sauce that way.

          Reply
    • Kelly says

      July 9, 2018 at 1:26 pm

      I know your comment posted a while ago but I have trouble with raw cashews too. One Pinterest tip I learned is the longer you soak them, the easier they are to digest. So, I will soak cashews for a recipe all day before I use them. It has helped tremendously.

      Reply
      • Jessica Beacom says

        July 18, 2018 at 4:03 pm

        Hi Kelly,

        You are absolutely correct. You can soak the cashews overnight in room temperature water then drain and use as called for in the recipe. I opted to use the quick-soak method for those times when you might not plan ahead — or just want some really good dairy-free alfredo STAT!

        Reply
    • Margaret Deichelbohrer says

      August 10, 2018 at 7:14 am

      I was hesitant to try this since nutritional yeast does not agree with me but went ahead and I am glad I did. I did add bacon and used coconut milk. Creamy and delicious.

      Reply
      • Stacie Hassing says

        August 10, 2018 at 7:56 am

        So great the hear Margaret!

        Reply
    • Jessica Howard says

      January 17, 2019 at 5:19 pm

      This was a great dish! I used Cashew milk and found it to be a great alternative to Alfredo. Thanks for sharing! Try the dish and also try it with shrimp and zucchini noodles – you won’t be disappointed!

      Reply
      • Stacie Hassing says

        January 20, 2019 at 8:02 pm

        Awesome! So great to hear you enjoyed this recipe!

        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
      • Steph Johnson says

        October 20, 2020 at 3:29 pm

        Can I use roasted salted cashews? Will it be too salty? Or do they not soak well or something?

        Reply
        • Jessica Beacom says

          October 21, 2020 at 7:02 pm

          You can use roasted salted cashews if you have a high-powered blender and give them a few extra minutes of soaking. Most of the salt will be removed during soaking but taste the sauce after blending to be sure before adding any additional salt.

          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
  32. Marcela says

    April 23, 2018 at 9:16 pm

    I just made this tonight and it is AMAZING! the kids also loved!
    I cooked the squash in the microwave (face it down in an inch of water.
    I didn’t have the yeast so I skipped
    I used full fat coconut milk.
    Thank you!

    ★★★★★

    Reply
    • Jessica Beacom says

      April 24, 2018 at 12:08 pm

      Hi Marcela,

      So glad you loved this recipe! Thanks for sharing how you prepared the squash and what you used in the sauce.

      Reply
  33. Sue says

    May 15, 2018 at 7:17 am

    What can I use in place of yeast since I’m sensitive to it?

    Reply
    • Jessica Beacom says

      May 17, 2018 at 3:03 pm

      Hi Sue,

      You can leave the yeast out and add 1/2 tsp. dijon mustard instead to get that savory/umami flavor.

      Reply
  34. Alaina says

    May 15, 2018 at 12:39 pm

    Can I substitute store bought cashew butter instead of making it from scratch? If so, what is the measurement that I would need? Unfortunately I have an ancient blender. Maybe I’ll have to put a Vitamix on my wish list. 🙂

    Reply
    • Jessica Beacom says

      May 17, 2018 at 3:00 pm

      Hi Alaina,

      You can definitely substitute cashew butter for the soaked cashews. As for how much, I can’t say for sure since I haven’t tried it but my guess would be to start with 3/4 cup then increase as needed until you get the consistency you desire.

      Reply
  35. Alexis R says

    May 15, 2018 at 3:00 pm

    The recipe is awesome! We no longer eat dairy and I have missed my Alfredo sauce! No any more! This recipe was a huge hit in my family!

    Reply
    • Jessica Beacom says

      May 17, 2018 at 2:54 pm

      Yay, yay, yayyyyy!!!

      Reply
  36. Afton Cohen says

    July 3, 2018 at 8:31 am

    If you don’t have a Vitamix should you even attempt this recipe! I am drooling, but don’t have the star tool 😩

    ★★★★★

    Reply
    • Stacie Hassing says

      July 12, 2018 at 2:14 pm

      Yes, you can use a blender of your choosing (or a food processor). You may just need to blend it a little longer and scrap the sides as needed. Hope you give this recipe a try! It’s so so good!

      Reply
  37. Becca says

    July 25, 2018 at 5:35 pm

    So this looks unbelievably amazing but I’m allergic to cashews. 🙁 Are there any other nuts that could possibly have a similiar result?

    Reply
    • Jessica Beacom says

      July 30, 2018 at 9:04 pm

      Hi Becca,

      Macadamia nuts are a great stand-in for cashews here.

      Reply
  38. Kayla says

    July 26, 2018 at 4:22 pm

    It is delicious!! I will definitely make it again.

    ★★★★★

    Reply
  39. K&C says

    July 30, 2018 at 4:23 pm

    Hands down one of the best alfredo alternatives my husband and I have tasted.
    For the first time in a long time, there is no need for us to alter the recipe in any way!
    Thanks for sharing!

    ★★★★★

    Reply
    • Jessica Beacom says

      July 31, 2018 at 12:46 pm

      I love this! Thank you for sharing and so thrilled to hear you found a keeper with this recipe.

      Reply
  40. Lee says

    August 5, 2018 at 9:31 am

    Do you have a recommendation on substitutions for the cashews if there is a nut allergy?

    Reply
    • Stacie Hassing says

      August 10, 2018 at 8:11 am

      Since cashews are the main ingredient in this recipe, we do not have a substitution. You could try a blend of sunflower seeds and pumpkin seed but the flavor will be a little different. Keep us posted if you find a substitution that works!

      Reply
  41. Carli says

    August 5, 2018 at 12:24 pm

    Have you tried this without nutritional yeast? I’ve used it in a couple recipes and the entire meal goes to waste because none of us can stand the taste. But I like that this is made without coconut milk. Thank you!!!

    Reply
    • Jessica Beacom says

      August 6, 2018 at 7:25 pm

      Hi Carli,

      You can leave out nutritional yeast if it’s not your jam. However, to give it that savory tang you can add a little dijon mustard to the sauce instead.

      Reply
  42. Kayla says

    September 15, 2018 at 3:04 pm

    I just made this and it was delicious! Thanks for making easy recipes that are filling, taste great and are good for you! You guys rock!

    ★★★★★

    Reply
    • Stacie Hassing says

      September 15, 2018 at 3:11 pm

      Awesome! So great to hear you enjoyed this recipe!

      Reply
  43. Kelli says

    September 30, 2018 at 12:00 pm

    Hi,
    I bought roasted cashews not even realizing it. Will these work instead of raw?

    Reply
    • Jessica Beacom says

      October 1, 2018 at 1:46 pm

      Hi Kelli,

      They should work. You may need to soak them and blend them a few minutes longer to get a really creamy consistency but I don’t think it’s a deal breaker at all. If they’re salted, leave the salt out of the sauce when you blend it then taste and adjust the salt as needed.

      Reply
  44. Fayth Evjen says

    November 11, 2018 at 11:22 am

    Can the nuts be left out? I am allergic to nuts

    Reply
    • Stacie Hassing says

      November 14, 2018 at 10:07 am

      I’d recommend using the sauce in this recipe instead: https://therealfoodrds.com/dairy-free-mac-and-cheese/. It is nut free!

      Reply
  45. Stacey Stankiewitch says

    December 5, 2018 at 5:11 am

    Best Alfredo sauce ever! I am going to whip up a batch to keep on hand to use on other dishes

    ★★★★★

    Reply
    • Stacie Hassing says

      December 7, 2018 at 1:19 pm

      Amazing!!!!

      Reply
  46. Kathryn says

    January 13, 2019 at 7:23 pm

    This was really good! Never tried a dairy-free sauce like this before and I’m a fan. Vitamix made it super easy. I think if I’d told my husband it was a dairy-free vegan cashew sauce he would have been weird about eating it, but I just said it was a garlic sauce and he ate it all up and loved it!

    ★★★★★

    Reply
    • Stacie Hassing says

      January 16, 2019 at 11:36 am

      So great to hear!!

      Reply
  47. Yolanda says

    January 14, 2019 at 4:31 pm

    The sauce tasts great, cooked my chicken on stove top for more flavor and with some ghee only suggestion is cooking the spaghetti squash day before, it takes too long baking, don’t know if that’s possible, it’s first time making it

    ★★★★★

    Reply
  48. Lia says

    January 17, 2019 at 5:54 pm

    I made a Cajun, vegan version using Gardein “chicken”, hemp milk, cayenne peper, onion & garlic powder, Better than Bullion beefless seasoning and vegan Follow Your Heart mozzarella “cheese”. I have never used spaghetti squash before and myself as well as my boyfriend was blown away from this recipe idea. Even though I used a blender, it was wonderful. I will definitely be investing in a Vitamix soon! Thanks!

    ★★★★★

    Reply
    • Stacie Hassing says

      January 20, 2019 at 8:00 pm

      That sounds delicious! And yes, we love our Vitamix! Thanks for sharing 🙂

      Reply
  49. Ashlee says

    January 23, 2019 at 10:05 pm

    Wow! This is honestly soo delicious. I don’t even miss traditional Alfredo sauce when I eat this! I swapped chicken for shrimp, added some spinach and italian seasoning. This will definitely become a staple in my house!

    ★★★★★

    Reply
    • Jessica Beacom says

      January 24, 2019 at 12:39 pm

      Love it! I agree with you – this is one of my favorite sauces too.

      Reply
  50. Kelli Thompson says

    January 26, 2019 at 6:19 pm

    I have cashew milk but no cashews… will that work? Would you know the amount to use?

    Reply
    • Jessica Beacom says

      January 28, 2019 at 7:44 pm

      Hi Kelli,

      Unfortunately, cashew milk won’t work as you need the ‘meatiness’ of the cashew to create a thick sauce.

      Reply
  51. Rachelle says

    March 3, 2019 at 2:26 pm

    Can’t wait to try this! Would coconut milk work in place of the almond milk? Is full fat too rich? (That’s what we have in the pantry and we don’t drink almond milk).

    Reply
    • Stacie Hassing says

      March 4, 2019 at 12:05 pm

      Hi Rachelle! We have not tested this recipe with coconut milk but I don’t see why it wouldn’t work. If you give it a try, we’d love to hear how it turns out!

      Reply
  52. Lisa James says

    April 2, 2019 at 8:32 pm

    I’ve never made alfredo sauce from scratch before, especially using cashews! this was absolutely delicious! Very easy to make.

    ★★★★★

    Reply
    • Jessica Beacom says

      April 3, 2019 at 10:53 am

      This is so great to hear! Glad you loved it and found it easy to make.

      Reply
  53. Christa says

    April 24, 2019 at 3:37 pm

    This recipe literally is what got me through Whole30 in January! I have made it a staple in my house. My husband, who was not doing Whole30 with me and wasn’t interested in my healthy food, LOVES this stuff. I have made it for potlucks and people always ask for the recipe. I add just a little bit of cayenne pepper to give it a little zip, but other than that I stick to your recipe faithfully. Thank you for making my Whole30 journey easier!

    Reply
    • Jessica Beacom says

      April 24, 2019 at 5:38 pm

      This. is. amazing. Thanks so much for sharing the love!!

      Reply
  54. Leticis says

    July 29, 2019 at 9:20 am

    Hello Jessica, thanks so much for you wonderful blog, the recipes are amazing, I wonder how I can replace cashew, in my country are extremely expensive and no easy to find it. Another question what is the difference between a blender and a Vitamix. Thanks so much sorry to bother you.
    Have a great day my dear.

    Reply
    • Jessica Beacom says

      July 30, 2019 at 7:19 pm

      Hi Leticis,

      Thank you for your kind words! You can use macadamia nuts in place of the cashews and I am guessing you could also use blanched almonds that have not been roasted. A Vitamix is a brand of high-speed blenders that are popular in the U.S. Since the nuts are soaked, which makes them easier to blend, a regular blender should work just fine. You may have to blend the sauce a little longer and stop to scrape down the sides more often but it should work just fine.

      Reply
  55. Whitney says

    October 29, 2019 at 4:58 pm

    Great recipe! Pretty easy. I needed to add more salt for more flavor. Red pepper flakes would be good next time 🙂 Yummy!

    Reply
  56. Jenn Pike says

    December 3, 2019 at 5:27 pm

    This was delicious! I love it garlicky so I added extra garlic. The one thing I found was it became watery for me when it was al moved together but I don’t know why. The mix was nice and thick as the photo shows. Thanks for this yummy recipe.

    Reply
    • Jessica Beacom says

      December 3, 2019 at 6:22 pm

      Thanks, Jenn! My guess is that your spaghetti squash was a little watery. Sometimes I have to toss mine into a colander to let the excess moisture run out (but other times I don’t — depends on the squash, I guess)

      Reply
  57. Kelsey says

    February 27, 2020 at 10:21 am

    Hey,

    Have you ever tried to make this with a pre-made alfredo sauce? There is a new one from Primal Kitchen I think I would like to try, just curious if you have experimented with that!

    Reply
    • Jessica Beacom says

      March 1, 2020 at 12:15 pm

      Hi Kelsey,

      We haven’t but we do like the new non-dairy alfredo sauces from Primal Kitchen and think that they’d be a great shortcut to get this on the table even faster.

      Reply
  58. Angie says

    October 6, 2020 at 6:25 pm

    This was absolutely delicious! I was tasting as I went along with the recipe and couldn’t imagine how it would actually taste like chicken alfredo. It wasn’t until I finally combined everything together that it really did taste like real chicken alfredo (minus the texture of the pasta). So good!!

    Reply
    • Jessica Beacom says

      October 7, 2020 at 10:33 am

      That’s so great to hear!

      Reply
  59. Melinda Muyargas says

    October 16, 2020 at 8:48 pm

    Delicious sauce! Thank you! I only had 1/3 the amount of chicken and squash, but I found that I had to make your full recipe of the sauce because 1/3 of it was not enough to cover everything.
    I also didn’t soak the cashews and it turned out fine. 🙂
    Thanks!

    ★★★★★

    Reply
  60. D says

    February 19, 2021 at 8:17 am

    Was a great easy meal I could make with my younger cousin and everyone enjoyed! 5 Stars 🙂

    ★★★★★

    Reply
    • Stacie Hassing says

      February 20, 2021 at 11:37 am

      Oh good! So happy to hear you enjoyed this recipe and your cousin did, too!

      Reply

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