Butternut Squash Dairy-Free Alfredo

I made this recipe this time with chicken, but you can sub for tofu as well!

Ingredients for Pasta:

• Butternut Squash Pasta (I used pre-made from Whole Foods)

• mushrooms (assortment pack)

• brocoli

• organic chicken or tofu

• olive oil

• garlic powder

• onion salt

• salt

• pepper

• red pepper flakes

• smoked paprika

• Mexican chili powder

Ingredients for Alfredo :

• 1 cup soaked cashews (I soaked mine for an hour, but some prefer to soak overnight)

• 1 tbsp vegan butter

• 4 garlic powder (minced)

• 1.25 unsweetened almond milk

• 1 tsp lemon juice

• 2 tbsp onion powder

• 4 tbsp nutritional yeast

• 1 tsp sea salt

• 2 tsp Italian blend (more to taste)

• black pepper to taste

Directions:

• Soak the cashews for at least an hour

• Preheat oven to 400ºF. Season the chicken salt, pepper, garlic powder, onion powder, smoked paprika and cook it for 20-25 minutes

• While the chicken cooks, prep the broccoli & mushrooms (in a large bowl, drizzle with olive oil, garlic powder, onion powder, salt, pepper & red pepper flakes) and set aside

• Prep the Alfredo sauce - sauce minced garlic with 2 tbsp of vegan butter until fragrant and golden brown, transfer into a food processor with remaining ingredients, once well blended add the sauce back to the pan on low heat

• Cook the butternut squash noodles (sauce on medium heat for about 10 minutes.

• Turn on your air fryer to 400F, add 1 tbsp of water and the broccoli/mushroom mix, air fry for 4 minutes, shake and then air fry for another 2 minutes

• Add broccoli/mushrooms & Alfredo sauce to the pan with the butternut squash noodles. Mix all together and add the chicken or tofu and enjoy!!

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Alfredo Sauce Recipe from "I can you can vegan"