Paleo & Keto Alfredo Sauce Recipe {Whole30 & Vegan} (2024)

4.95 from 20 votes

Cuisine: Italian

Prep Time: 30 minutes minutes

Total Time: 30 minutes minutes

Author: Cassidy Stauffer

• ▢ 1 to 2 spiralized zucchini per person using the ribbon blade - see notes below

Alfredo Sauce:

• ▢ 1 cup Raw Cashews OR 1 Large Head Of Cauliflower
• ▢ ½ cup Chicken Broth
• ▢ ½ cup Water - If you have a high speed blender you can slightly reduce for a thicker sauce
• ▢ 3 Tbsp. Non-Dairy Butter or Ghee - can also use avocado or olive oil, but I prefer the taste of butter or a butter substitute
• ▢ 2 cloves Garlic - + more to taste
• ▢ 1 tsp. Arrowroot or Starch of Choice - optional, recommend for cashew version
• ▢ ½ tsp. Salt
• ▢ ¾ tsp. Fresh Lemon Juice
• ▢ ⅛ tsp. Black Pepper
• ▢ Pinch of Onion Powder - + more to taste
• ▢ 2 tablespoon Nutritional Yeast - optional but adds a "cheesy" taste

Blackened Chicken (optional):

• ▢ 1 ½ Lb. Boneless Skinless Chicken Breasts - (about 3)
• ▢ 2 Tbsp. Olive Oil - or preferred oil, liquified
• ▢ 1 tsp. Salt
• ▢ ¾ tsp. Paprika
• ▢ ½ tsp. Pepper
• ▢ ¼ tsp. Chili Powder
• ▢ ¼ tsp. Cumin
• ▢ ¼ tsp. Onion Powder
• ▢ ¼ tsp. Garlic Powder

Cashew Alfredo Sauce:

• If not using a high-speed blender, place the cashews in a medium-sized bowl and cover with warm water for at least 30 minutes, set aside.

• Drain and rinse the cashews.

• Add the butter and garlic to a small saucepan and heat over low heat. Heat for several minutes, or until the garlic is soft and fragrant but not browned (browned or burnt garlic will taste bitter). Set aside.

• Add the cashews, butter/garlic mixture, and all of the remaining sauce ingredients to a high-speed blender and blend until smooth. Taste and adjust ingredients as needed and toss with the hot noodles. Top with blackened chicken, if desired, and sprinkle on parsley just to be fancy 🙂

  *Note- This sauce thickens like crazy when heated! I recommend tossing the sauce with the hot noodles to warm up instead of heating on the stove.

Cauliflower Alfredo Sauce:

• Add the butter and garlic to a large skillet or pan and heat over low heat. Heat for several minutes, or until the garlic is soft and fragrant but not browned (browned or burnt garlic will taste bitter). Set aside.

• Bring 6 to 7 cups of water to a boil in a large pot. Add 1 head of chopped cauliflower and cook, covered, for 7 to 10 minutes, or until fork-tender. Do not drain.

• Use a slotted spoon to remove the cauliflower pieces and place them in the jar of a blender. Then, add the butter/garlic mixture along with all the remaining sauce ingredients, using the reserved water. Blend until smooth.

• If desired, transfer sauce back to the skillet you used for the butter and garlic and heat over medium-low heat until heated through.

Blackened Chicken:

• Cover the chicken with plastic wrap so chicken juices don't fly everywhere, and use the smooth side of a meat tenderizer to pound the chicken to no more than 1 inch thick.

• Mix all of the spices in a small bowl.

• Coat the chicken with oil, then rub the spice mixture on both sides of the chicken.

• Heat 2 Tbsp. oil over medium-high heat in a large skillet. Once heated, add as much chicken as will comfortably fit and cook approximately 3 minutes per side, or until cooked through.

• Allow chicken to rest for a minute or two, then cut diagonally.

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• Be sure to check out my YouTube video of me and my hubby making this recipe! Here's the link: YouTube Alfredo Sauce Recipe
• Nutrition information is for ¼ heaping cup of the cashew alfredo sauce. If using cauliflower alfredo sauce, the nutrition information is as follows: Calories: 124 Fat: 9 Protein: 4 Carbs: 8 Fiber: 3 Net Carbs: 5
• Leftovers can be stored in the fridge for 2 to 3 days. The sauce will thicken when reheated, thin with some chicken broth or water as needed.
• Be sure to use raw, unsalted cashews. The roasted and salted variety will not produce the same results.
• If you do not have a high-speed blender, soak the cashews in hot water for 30 minutes up to several hours. This will soften the cashews and allow for easier blending
• Even though the cashew version is low-carb, it might be a little high carb for keto. So if you're keto, you may want to choose the cauliflower option. I, personally, prefer the cashew version because it has a bit of richer, creamier taste and texture - but the cauliflower option is good too! Especially if you're looking for a lower-carb option.
• For the zucchini noodles, follow the instructions on How To Make Zucchini Noodles, using the ribbon blade.
• Not dairy-free? Be sure to check out my Keto Alfredo Sauce Recipe made with heavy cream and cream cheese!

Did You Try This Recipe?Mention @CassidysCraveableCreations so I can take a look!