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A dairy-free take on a creamy classic. This recipe is so versatile, you could swap any ingredients and it still works. Don’t like walnuts? Use sunflower seeds instead. Looking for a vegan option? Skip the chicken and just enjoy all the vegetarian protein.

Serves 4

30 minutes


1 pkg Liviva Soybean Fettuccine

2 cups cashews

2 chicken breasts

6 cloves garlic

1 cup sundried tomatoes (in oil)

1 cup fresh basil

1 cup walnuts

2 tbsp lemon juice

¼ extra-virgin olive oil

1 cup greens (baby kale or spinach)

1 cup water

salt and pepper to taste

¼ cup grated parmesan cheese or nutritional yeast (optional)


  1. Bring 3 extra cups of water to a boil (in a kettle or stove top). In a bowl, cover the cashews with the boiling water, soak for 15 minutes then strain.
  2. Cook the pasta according to package directions. Set aside.
  3. Slice the chicken into thin strips. In a large frying pan, warm a splash of oil over medium heat and saute the chicken, turning halfway through, until the meat is cooked (approx. 5 minutes each side).
  4. In a food processor, combine the sun dried tomatoes, basil, walnuts, lemon juice, garlic and olive oil. Pulse and grind until thoroughly combined. 
  5. In a blender, combine the soaked cashews and water. Start with half the amount of water and blend on high, adding more water as needed to work your way up to a desired consistency (the blended cashews should mimic a cream sauce). 
  6. In the frying pan, saute the pesto for 2 minutes. Pour in the cream, and stir until cashew sauce and pesto are combined and warm.
  7. Toss in the noodles and coat with the sauce. Sit the chicken on top and let all the ingredients warm up (approx 3 minutes).
  8. Top with grated parmesan cheese (optional), nutritional yeast, chili flakes, salt and pepper and/or parsley flakes. Serve hot.


  1. To keep this recipe dairy-free, avoid using parmesan and opt for nutritional yeast instead.
  2. Skip the chicken for a protein-packed vegan option.
  3. Leftovers will keep in the fridge for up to 4 days.


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