Alfredo Sauce

  • 1 1/2 cups raw cashews
  • 3/4-1 cup water or unsweetened almond milk
  • 2 cloves garlic peeled
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons nutritional yeast
  • 1 1/2 teaspoon salt plus more to taste
  • 1 teaspoon dried basil


  • 2 medium chicken breasts
  • Salt and freshly cracked black pepper
  • 1 tablespoon avocado oil or olive oil
  • 1 large spaghetti squash, cooked & shredded
  • fresh parsley chopped


Make the chicken:

  1. Season the chicken breasts on both sides with plenty of salt and pepper.
  2. Heat 1 tablespoon of oil over medium-high heat, then add chicken breasts to pan.
  3. Cook 8-9 minutes total for medium chicken breasts and 9-10 minutes for large chicken breasts, flipping half way through to make sure they are cooked on both sides.
  4. When cooked through, remove from pan and slices into strips.

Make the Alfredo sauce:

  1. In a high-speed blender, combine all sauce ingredients.
  2. Blend until completely smooth.
  3. Transfer contents to a sauce pan and heat over low heat.


  1. Place a portion of the heated and shredded spaghetti squash at the bottom of your plate.
  2. Spoon a healthy portion of the Alfredo sauce onto the spaghetti squash, and add the sliced chicken on top of the sauce.
  3. Garnish with chopped parsley and more freshly cracked black pepper.
  4. Enjoy!!!

Note – this dish is great with broccoli, or mushrooms!