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