Recipe: Dairy-Free Chicken Alfredo (Cashew)Description: A creamy, dairy-free version of the classic Chicken Alfredo using cashews to create a rich sauce.Serves: 4 people Total Time: 40Difficulty: Easy to follow Ingredients needed: 1 cup cashews, 1 cup almond milk, 3 cloves garlic, 0.5 teaspoon salt, 2 tablespoon olive oil, 500 g chicken breast, 300 g pasta, 0.25 teaspoon black pepper, 0.25 cup basilInstructions: Soak 1 cup of cashews in water for at least 2 hours, then drain. In a blender, combine the soaked cashews, 1 cup of almond milk, 3 cloves of garlic, and 0.5 teaspoon of salt. Blend until smooth and creamy. Set aside. In a large pan over medium heat, add 1 tablespoon of olive oil and cook 500 grams of diced chicken breast until browned and cooked through, about 7-10 minutes. Remove chicken and set aside. In the same pan, add another tablespoon of olive oil and pour in the cashew cream mixture. Simmer for about 5 minutes, stirring frequently. Add the cooked chicken back to the pan, and mix well to coat with the sauce. Adjust seasoning with salt and pepper to taste. Meanwhile, cook 300 grams of pasta according to package instructions. Drain and add to the pan with the sauce, tossing to coat evenly. Serve hot, garnished with chopped basil and a sprinkle of additional salt, if desired.Perfect for: Meal planning, weekly preparation, home cooking Tags: Italian-American, pasta, dairy-freeThis Dairy-Free Chicken Alfredo (Cashew) recipe is designed for easy meal planning and preparation. It serves 4 people and can be made in 40 minutes. Great for weekly meal prep and family dinners.