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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Dairy-Free Spaghetti Squash Chicken Alfredo
- 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

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
- Preheat oven to 400℉ (see Notes below for Instant Pot directions for cooking the squash)
- 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.
- 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.
- 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.
- 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:
- Drain cashews and place in the blender.
- Add nutritional yeast, 1 garlic clove, lemon juice, ½ tsp. salt and almond milk.
- 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.
- When squash is ready, carefully scrape flesh into a large bowl (or cast-iron skillet) using a fork to create strands of “pasta.”
- 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.
- 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:
- 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.
- Scrape seeds from squash using a spoon.
- 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.
- 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.
- 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
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Photo Credit: The photos in this blog post were taken by Jess of Plays Well with Butter.
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Victoria says
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!
Jessica Beacom says
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.
Becca says
Would you need to soak the macadamia nuts as well?
Jessica Beacom says
Hi Becca,
I would. You get a much a creamier sauce that way.
Kelly says
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.
Jessica Beacom says
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!
Margaret Deichelbohrer says
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.
Stacie Hassing says
So great the hear Margaret!
Jessica Howard says
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!
Stacie Hassing says
Awesome! So great to hear you enjoyed this recipe!
Melissa Bennett says
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!!!!
Jessica Beacom says
Thanks for sharing, Melissa!
Real says
Omg this seriously looks so good – such perfect comfort food for the winter!!
Jessica Beacom says
Thanks, Dana!
Catie says
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!
Jessica Beacom says
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.
Sara Beth says
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.
Jessica Beacom says
Hi Sara Beth,
Thank you for your kind words – we’re so thrilled you found us and found some new recipes you love.
Cally says
thank you for sharing.
★★★★★
Betty says
Can a regular blender be used?
Stacie Hassing says
Yes, you may use whatever blender you have. Enjoy!
John says
Wow this is delicious! Thxs will definitely make again. Day 11 whole 30
Stacie Hassing says
Awesome! Happy Whole30! 🙂
Liz Mullins says
Made this tonight, LOVED it!!
Stacie Hassing says
So great to hear that you loved this recipe!
Kelly says
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?
Stacie Hassing says
You may use whole milk in this recipe. And yes, you can use a food processor to make the sauce. Enjoy!
Kelly says
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! 🙂
Jessica Beacom says
Hi Kelly,
Wow! We are so humbled. Thank you! We love hearing when our recipes are well-loved by families like yours.
Stephanie R. Katz says
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!
Jessica Beacom says
Thank you, Stephanie!
Rotisserie chicken is a fantastic shortcut for this recipe – no shame in shortcuts!
Steph Johnson says
Can I use roasted salted cashews? Will it be too salty? Or do they not soak well or something?
Jessica Beacom says
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.
Melinda Rathkopf says
This was delicious and heated up well for leftovers. I cooked my spaghetti squash in the instant pot and it was even easier.
★★★★★
Linh says
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!
Jessica Beacom says
Hi Linh,
All nutritional yeast should be compliant unless there is something added to it like dextrose or another anti-caking agent.
Ilane says
Hi! Can I make this sauce in advance and store in the fridge for a few days? Thank you!
Jessica Beacom says
Hi Ilane,
Yes, you can make the sauce and store it in the fridge for up to 3 days.
Katie says
What brand of nutrional yeast do you buy?
Jessica Beacom says
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.
Melissa says
Can I sub dried basil? A half cup on fresh basil in Michigan in the winter is really expensive!
Jessica Beacom says
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)
Kelsey Forcier says
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!
Jessica Beacom says
Whoa!! Now THAT’S a serious complement! So glad you guys loved it.
Andrea says
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!
Brenda says
Made this the other day and it ROCKED!!! Thank you for a yummy recipe!
Helena says
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.
Jessica Beacom says
Helena!
This is music to my
earseyes! 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.Elizabeth says
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.
★★★★★
Jessica Beacom says
Yayyyyyyy!!! So glad you loved this recipe.
Katie says
This was amazing!!! Thank you so much for sharing. It’s hard to find dairy free versions of classic meals.
April Harmon says
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
★★★★★
Jessica Beacom says
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.
Alexa Berman says
This is one of the most delicious/easy recipes I have made! The taste and creaminess is just like Alfredo sauce! So good
Jessica Beacom says
Hi Alexa,
Thank you! We love hearing this.
Kerby says
Not sure what I did wrong but it is way too sweet. Maybe the milk.
Jessica Beacom says
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.
Brenda says
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!
Jessica Beacom says
Hey Brenda,
We’re so glad you loved this! You might also like this Dairy-free Mac & Cheese or Vegan Nacho Cheese, too.
Kirstie J Skul says
Added red pepper flakes for a little heat. SO GOOD!
★★★★★
Lynn Del Toro says
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!!!
Jessica Beacom says
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.
Candis Smith says
Why is sodium count that high. I would probably use very little. Have high blood pressure and a problem with dairy.
Jessica Beacom says
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!
Claire says
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!!
Andy Watkins says
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).
★★★★★
Stacie Hassing says
WOW! This is amazing and totally makes our day! Thank you for sharing!
Brian says
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
Stacie Hassing says
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!!
Marcela says
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!
★★★★★
Jessica Beacom says
Hi Marcela,
So glad you loved this recipe! Thanks for sharing how you prepared the squash and what you used in the sauce.
Sue says
What can I use in place of yeast since I’m sensitive to it?
Jessica Beacom says
Hi Sue,
You can leave the yeast out and add 1/2 tsp. dijon mustard instead to get that savory/umami flavor.
Alaina says
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. 🙂
Jessica Beacom says
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.
Alexis R says
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!
Jessica Beacom says
Yay, yay, yayyyyy!!!
Afton Cohen says
If you don’t have a Vitamix should you even attempt this recipe! I am drooling, but don’t have the star tool 😩
★★★★★
Stacie Hassing says
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!
Becca says
So this looks unbelievably amazing but I’m allergic to cashews. 🙁 Are there any other nuts that could possibly have a similiar result?
Jessica Beacom says
Hi Becca,
Macadamia nuts are a great stand-in for cashews here.
Kayla says
It is delicious!! I will definitely make it again.
★★★★★
K&C says
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!
★★★★★
Jessica Beacom says
I love this! Thank you for sharing and so thrilled to hear you found a keeper with this recipe.
Lee says
Do you have a recommendation on substitutions for the cashews if there is a nut allergy?
Stacie Hassing says
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!
Carli says
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!!!
Jessica Beacom says
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.
Kayla says
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!
★★★★★
Stacie Hassing says
Awesome! So great to hear you enjoyed this recipe!
Kelli says
Hi,
I bought roasted cashews not even realizing it. Will these work instead of raw?
Jessica Beacom says
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.
Fayth Evjen says
Can the nuts be left out? I am allergic to nuts
Stacie Hassing says
I’d recommend using the sauce in this recipe instead: https://therealfoodrds.com/dairy-free-mac-and-cheese/. It is nut free!
Stacey Stankiewitch says
Best Alfredo sauce ever! I am going to whip up a batch to keep on hand to use on other dishes
★★★★★
Stacie Hassing says
Amazing!!!!
Kathryn says
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!
★★★★★
Stacie Hassing says
So great to hear!!
Yolanda says
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
★★★★★
Lia says
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!
★★★★★
Stacie Hassing says
That sounds delicious! And yes, we love our Vitamix! Thanks for sharing 🙂
Ashlee says
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!
★★★★★
Jessica Beacom says
Love it! I agree with you – this is one of my favorite sauces too.
Kelli Thompson says
I have cashew milk but no cashews… will that work? Would you know the amount to use?
Jessica Beacom says
Hi Kelli,
Unfortunately, cashew milk won’t work as you need the ‘meatiness’ of the cashew to create a thick sauce.
Rachelle says
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).
Stacie Hassing says
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!
Lisa James says
I’ve never made alfredo sauce from scratch before, especially using cashews! this was absolutely delicious! Very easy to make.
★★★★★
Jessica Beacom says
This is so great to hear! Glad you loved it and found it easy to make.
Christa says
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!
Jessica Beacom says
This. is. amazing. Thanks so much for sharing the love!!
Leticis says
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.
Jessica Beacom says
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.
Whitney says
Great recipe! Pretty easy. I needed to add more salt for more flavor. Red pepper flakes would be good next time 🙂 Yummy!
Jenn Pike says
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.
Jessica Beacom says
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)
Kelsey says
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!
Jessica Beacom says
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.
Angie says
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!!
Jessica Beacom says
That’s so great to hear!
Melinda Muyargas says
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!
★★★★★
D says
Was a great easy meal I could make with my younger cousin and everyone enjoyed! 5 Stars 🙂
★★★★★
Stacie Hassing says
Oh good! So happy to hear you enjoyed this recipe and your cousin did, too!