Creamy Cauliflower Alfredo Sauce with Chicken and Veggie Noodles

Alfredo Sauce – Makes 2 quarts:

• 2 heads chopped cauliflower
• 1-2 tsp. garlic powder
• 4 cups organic chicken broth (or vegetable broth for vegan option)
• 1/4 cup nutritional yeast
• 1 Tbsp. dried parsley
• 1/2 cup dry roasted cashews
• Sea salt and pepper to taste

  Chicken:

• 10-12 organic chicken thighs
• Olive oil and sea salt

  Noodles:

• Store bought vegetable noodles of choice (or make your own with a spiralizer!)

• Preheat oven to 350° F.
• Place chicken thighs in large pan or on baking sheet and drizzle with olive oil and sea salt.
• Massage oil and salt into meat.
• Bake at 350° F for 1-1.5 hours or until golden brown.

For Alfredo sauce (while chicken is baking):

• In a large pot, steam cauliflower until soft.
• Place steamed cauliflower and all other ingredients into the blender in batches, and combine until smooth. Will need tamper! This make take 2-3 batches.
• Pour sauce into pot and heat on low on the stovetop to keep warm.

For noodles:

• Saute vegetable noodles, if desired. Can also serve raw with the meal.

For serving:

• Place vegetable noodles on plate and top with chicken and sauce, OR combine sauce and noodles and top with baked chicken.
• Enjoy!