Soak the Cashews: Place the raw cashews in a bowl and cover them with 500ml of boiling water. Set aside to soak for at least 30 minutes (or up to 4 hours). This step is crucial for a smooth, creamy sauce.

Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the fettuccine and cook according to package directions until al dente. Before draining, reserve about 250ml of the starchy pasta water. Drain the pasta and set aside.

Cook the Chicken: While the pasta is cooking, pat the chicken strips dry and season them with 1/2 tsp salt and 1/4 tsp pepper. Heat 1 tbsp of olive oil in a large frying pan or skillet over medium-high heat. Add the chicken and cook for 6-8 minutes, turning occasionally, until golden brown and cooked through. Remove the chicken from the pan and set it aside.

Sauté the Garlic: Reduce the heat to medium and add the remaining 2 tbsp of olive oil to the same pan. Add the minced garlic and cook for 30-60 seconds until fragrant, being careful not to let it burn.

Blend the Sauce: Drain the soaked cashews and add them to a high-speed blender. Add the sautéed garlic (with the oil), nutritional yeast, lemon juice, onion powder, salt, pepper, nutmeg, and 250ml of unsweetened almond milk. Blend on high for 1-2 minutes until the mixture is completely smooth and velvety. If you don't have a high-powered blender, this may take a bit longer.

Combine and Heat: Pour the blended cashew sauce into the frying pan. Heat gently over a low-medium heat, stirring constantly for 2-3 minutes until it has warmed through and thickened slightly. Do not let it boil. What works best for me is to keep the heat low to avoid the sauce splitting.

Bring It All Together: Add the cooked fettuccine and chicken to the pan with the sauce. Toss everything together until the pasta and chicken are well-coated. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.

Serve: Divide the Dairy Free Chicken Alfredo among four bowls. Garnish generously with fresh chopped parsley and an extra crack of black pepper before serving immediately.