Soak cashews in hot water for 15 minutes. Because patience equals creaminess.
Cook fettuccine according to package instructions, drain, and set aside.
In a pan, heat olive oil and sauté garlic until fragrant.
Blend soaked cashews, almond milk, nutritional yeast, lemon juice, salt, and pepper until silky smooth.
Pour the sauce into the pan and cook on low heat for 5 minutes until thickened.
In another pan, cook plant-based chicken strips with olive oil until golden and slightly crisp.
Add the vegan chicken to the Alfredo sauce and stir gently.
Toss in the cooked pasta and mix until everything is beautifully coated.
Optional: add spinach for that “I eat greens” energy.
Garnish with parsley and serve immediately — like the kitchen queen you are.
