1 package Gardein Chick’n Scallopini
1/2 cup raw cashews, soaked for at least 2 hours
1/4 cup nutritional yeast
2 cloves garlic, minced
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup unsweetened plant-based milk (such as almond or soy milk)
1/4 cup vegan butter or margarine
1/4 cup fresh parsley, chopped (optional)
12 oz fettuccine noodles, cooked according to package instructions
Preheat the oven to 375°F and line a baking sheet with parchment paper. Place the Gardein Chick’n Scallopini on the baking sheet and bake for 15-20 minutes, or until heated through.
Drain the soaked cashews and add them to a blender or food processor. Add the nutritional yeast, minced garlic, lemon juice, salt, black pepper, and plant-based milk. Blend until smooth and creamy.
Melt the vegan butter or margarine in a large saucepan over medium heat. Add the cashew mixture to the saucepan and whisk until well combined. Cook for 5-7 minutes, stirring frequently, until the sauce has thickened.
Add the cooked fettuccine noodles to the saucepan with the Alfredo sauce and toss to coat evenly.
Serve the Gardein Chick’n Scallopini on top of the fettuccine Alfredo and garnish with fresh parsley, if desired.