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Chicken Alfredo is so good and this dairy-free version is even better served over black rice. All of the creaminess without the guilt.

Total Prep Time: 35-40 minutes Makes: 4 servings

*Remember to buy organic and avoid your food allergies when making this recipe! If you do not know what your food allergies are get them tested soon!


2 cups unsalted cashews
2 teaspoons zesty ground mustard
1 1/2 teaspoons onion powder
3-4 cups of flax milk, coconut milk or almond milk
2 large garlic cloves, minced
1 teaspoons of olive oil
Salt and Pepper to taste
Pinch of basil leaves
1 cup of black rice
3 organic chicken breasts, cubed


Bring 2 cups of water, salt, pepper and a pinch of basil to boil in medium-sized sauce pan

Add black rice and simmer for 20 minutes

In medium-sized frying pan heat a teaspoon of olive oil. Saute garlic and chicken until chicken is thoroughly cooked.

In food processor, combine cashews, ground mustard, onion powder, non-dairy milk, and 1 large garlic clove. Bring contents to consistency of pancake batter.

Pour mixture into small saucepan to warm before serving. Constantly stir to avoid burning and clumping.

Add salt and pepper to taste.

Serve on top of black rice. Top with herbs.